Warm Chia Oatmeal with Toasted Nuts, Seeds, and Coconut
A warm, cozy alternative to chia pudding
I started making this warm chia oatmeal over a decade ago, back when I had a little food blog called Sprout & Pea. This was pre-Instagram, pre-influencers—when food blogs felt more like quiet corners of the internet than curated brands. Lately, I’ve been missing that slower pace. And apparently, I’ve also been missing this breakfast, because I hadn’t made it in years—until the other morning, when the craving hit hard. I threw together a bowl, and it was just as good as I remembered.
I like to load mine up with warm spices, toasted nuts and seeds, coconut flakes, and a drizzle of maple syrup. You can (and should) top it with whatever you’re craving or already have in your pantry. It’s meant to be a sweet dish, but I keep mine on the subtle side—just a touch of maple is enough.
Another reason I love this bowl: chia seeds are tiny powerhouses—full of omega-3s, fiber, protein, magnesium, and antioxidants. All the good stuff that helps keep this 42-year-old body running. Stir in the plant-based milk of your choice (or regular milk, if that’s your thing), plus nuts and seeds, and you’ve got a nourishing breakfast that feels just as comforting as it is good for you. Below is how to make it.
This makes enough for one large bowl.
Ingredients
1 cup of milk of your choice - I used my favorite pistachio milk from Elmhurst
1/4 cup of chia seeds
Spices - I added cardamom, cinnamon, and nutmeg
Good pinch of salt
Toppings - I topped with toasted pumpkin seeds, toasted pecans, coconut flakes, and a little maple syrup
How to make it
Combine chia seeds, milk, and spices in a small pot and bring to a simmer.
Lower the heat to medium-low and cook until desired consistency. If you make it thicker than you’d like, you can always add more milk.
Remove from heat and plate into a bowl and top with preferred toppings
Enjoy!
