Chia Seed Oatmeal


A couple months back, I prepared an AMAZING chia seed pudding for breakfast . As this recipe was stuck in the back of my head, I tried to think of other creative ways to add chia seeds into my meals.Then one morning while visiting Copenhagen, Dominique had a delightful bowl of warm oatmeal and BING, the little light bulb went off.

Once she returned home, she looked up breakfast recipes on Sarah B.’s blog”My new Roots” since Sarah now lives in Copenhagen and that’s how  the chia seed oatmeal breakfast became regular staple at our table. This quick little oatmeal is a go-to summer favorite when you know that you will have a limited amount of time the next morning. At night, it’s a one-bowl concoction that doesn’t require much clean up, which is always a plus. So I recommend that you whip up this mixture RIGHT NOW. Wait…what? Yup, that’s right, you heard me (well actually, more like, “you read me”). If it’s morning, you can have it as your 4 o’clock snack. If it’s the afternoon, you can have it as dessert. And if it’s nighttime, you can have it as breakfast tomorrow. So whenever you make it, enjoy it.

As you may notice, it is a cold/room temperature type dish. So unlike the past few recipes, you can prepare and eat eat this anywhere you like. Major Plus:  you don’t need to worry about getting to hot because this will only do the opposite. It will cool you down. Enjoy these last few weeks of summer out in the sun along with your Chia Seed Oatmeal at hand.

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Chia Seed Oatmeal

  • Servings: 1
  • Difficulty: easy
  • Print


  • 2/3 cup oats
  • 1 cup milk of your choice (I like almond but cow or goat milk works too) or water
  • 1/2 teaspoon freshly squeezed lemon juice
  • 2 Tbsp. chia seeds
  • Toppings of your choice- compote, jam, yogurt, milk etc.

Fold all ingredients together in a jar or bowl except for your toppings. Place in the fridge overnight.

In the morning, remove oat mixture from the fridge and let stand at room temperature for 10 minutes, if desired. Layer in your topping and add any sweetener of your choice if you desire.

Bon Appétit


but let me say that this recipe is inspired by the very talented Sarah B and her blog My New Roots