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Vanilla Nut Butter Chia Breakfast Bowl for a High Protein Start
A Vanilla Nut Butter Chia Breakfast Bowl made with cottage cheese, flax, and berries. A simple high-protein make-ahead breakfast idea that’s easy and filling.
Why you will love and enjoy this Vanilla Nut Butter Chia Breakfast Bowl
- It’s thick, creamy, and actually satisfying
- You can prep it the night before and forget about breakfast stress
- Easy to tweak with whatever berries or nut butter you have
Simply mix, chill, and breakfast is sorted before your day even starts
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Vanilla Nut Butter Chia Breakfast Bowl
- Yield: 6–8 servings depending on size 1x
- Category: Breakfast and Brunch
- Method: Easy No Bake
- Diet: High Protein
Description
This one’s been on repeat in my kitchen lately because it’s just so easy to throw together. It turns into a thick, creamy, slightly nutty breakfast that actually keeps me full.
Ingredients
- 325 ml vanilla protein shake
- 300 g 2% cottage cheese
- 45 g black chia seeds
- 30 g brown milled flaxseed
- 50 g Nut Butter (if it’s thick, nuke it slightly)
- 10 g Allulose (or whatever sugar sweetener you prefer)
- 50 g fresh or frozen berries per serving
Instructions
- Add 325 ml vanilla protein shake and 300 g 2% cottage cheese to a medium container or jar.
- Add 45 g black chia seeds and 30 g brown milled flaxseed. Give it a quick stir so the seeds don’t just clump at the bottom later.
- Spoon in 50 g Nut Butter and 10 g Allulose. If your Nut Butter is thick, warming it for a few seconds helps it blend way easier.
- Blend everything with a handheld blender until smooth and creamy.
- It should look thick but still pourable. If it feels too thick already, add a splash of extra milk or protein shake.
- Cover and refrigerate for at least 2 hours, but preferably overnight. It thickens quite a bit as the chia and flax absorb the liquid.
- Before serving, give it a good stir. If too thick for your liking, loosen it with a bit of milk.
- Divide into bowls and top each serving with 50 g fresh or frozen berries.
Notes
Own creation, Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 100g
- Calories: 179
- Sugar: 5.3 g
- Sodium: 226.2 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 11.3 g
- Fiber: 4 g
- Protein: 11.6 g
- Cholesterol: 8 mg
This Nut Butter Chia Breakfast Bowl is a simple mix-and-chill recipe that works every time. The texture turns out rich and satisfying. Would you go for fresh or frozen berries on top?
Vanilla Nut Butter Chia Breakfast Bowl stands out because it’s easy to prepare, filling, and flexible enough to suit different tastes. The creamy texture, balanced sweetness, and make-ahead convenience make it an easy choice for anyone looking for a reliable breakfast they’ll actually look forward to eating, at least I do.
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My daughter is obsessed with this right now! Thanks for sharing with us on the Homestead Blog Hop.
Hi Kelley, thanks for dropping in here from HBH. I truly hope your daughter will enjoy this one. It’s one of my favorites so far
Oh, what a great combination for a breakfast bowl! Pinning! 🙂 Thanks for sharing this with us at the Will Blog for Comments #86 linkup. Wishing you a lovely week to come. Hope to see you at #87 which opens next Monday morning.
Hi Jennifer. I truly love this breakfast bowl. Made it many time and each time, I think that I should do it more often. Must admit once back home from our vacation, I intend to make another batch. Enjoy should you try it out. Thanks for popping in here
Sounds good. I have had so many chia puddings in my life, but I have never thought to use cottage cheese! I’ll keep this in mind for times when I don’t have yogurt, etc. Thanks for sharing.
Hi there Char, so good to see you back. Hope you will find this tasty and try it out at some point. I love it and mostly use cottage cheese and may thin it out with yogurt or add if I do not have enough. Take care
That sounds really yummy! I’ve tried making something similar a time or two though I tend to use Greek Yogurt in place of the cottage cheese since I like the texture better that way.
Hi Joanne, Yes Green yoghurt will work well, I typically use whatever I have available at the time. Thank you for visiting and dropping a note with your variation