Recipe : Breakfast Bowl, Two Ways

I've never enjoyed eating hot food in the morning—it makes me feel sluggish to start the day that way—so I've been making variations of these bowls for over a decade now. The only real recipes here are the two bases, and even those can be adapted. One focuses on oats, with just a bit of chia or flax seeds, and the other is a grain-free chia pudding. While both are best if left to soak overnight, the oat bowl is more forgiving and can be made morning-of if necessary. Use any type of milk you like—I've always used something non-dairy like almond or coconut, but you could use dairy milk if you like it. Same goes for the yogurt. I've also added an optional sweetener to each base. I personally don't add it, but you might find you like a little extra sweetness, depending on what kind of fruit you use. Maple or agave syrup are best here because they remain liquid at cold temperatures. If you prefer honey, it's best to drizzle that on at the end.

Once you have your base, the toppings are totally up to you. I've suggested some ideas based on what I've tried, but you really can use any combination of fruit, nuts, seeds, and garnishes that you like. My bowls change with the season, depending on what fruit is available at the market, but I do have a few toppings that I like year round: frozen wild blueberries, cacao nibs, and coconut flakes to start.

I'd love to see what combinations you come up with! Shoot us an email at or tag us @shoptenzo on Instagram and we'll share.

Breakfast Bowl, Two Ways

Each makes 1 serving, so it's easy to scale up

Overnight Oats :
1/4 cup rolled oats
1 tbsp chia or ground flax seeds
1/2 cup liquid (can use milk of your choice, dairy or non-dairy, or just water)
1 tsp maple or agave syrup (optional)
1/2 cup yogurt (dairy or non-dairy) 

The night before, combine the oats, seeds, liquid, and sweetener, if using, in a bowl and stir well. Cover and refrigerate overnight. You can also do this the morning of—in that case, leave at room temperature for at least 20 minutes. Once the base is soaked, add the yogurt and mix well, then add your toppings of choice.

Chia Pudding :
2 tbsp chia seeds
1/2 cup milk of your choice
1 tsp maple or agave syrup (optional)
1/2 tsp vanilla extract (optional)

The night before, place the chia seeds into a dry bowl. With a whisk or fork in one hand, slowly pour in the milk, stirring the chia seeds constantly so that they don't clump. Add the syrup and vanilla, if using, and continue to whisk until the seeds are fully separated, about 30 seconds. Set aside for about 5 minutes, then come back and stir again, beating out any clumps. Cover and refrigerate overnight. The next morning, add your toppings of choice.

Chia pudding keeps well in the fridge, so you could also make a big batch at the beginning of the week and serve it out each day.

Topping Ideas :
- fresh or frozen fruit
- fruit jam or preserves
- dried fruit (can be soaked with the base, just add a little extra liquid)
- nuts or seeds, raw or roasted
- nut or seed butter
- coconut flakes
- cacao nibs or powder (if using powder, mix 1 tbsp in with the base recipe)
- toasted granola
- honey
- spices like cinnamon or turmeric (these should be mixed in with the base recipe)