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Raspberry Peach Chia Bowls

Course Breakfast
Cuisine American
Keyword chia seeds, dairy free, easy, gluten-free, no cook, peaches, raspberry, vegetarian
Prep Time 20 minutes
Cook Time 0 minutes
Refrigerate 30 minutes
Servings 4 servings
Calories 325kcal


  • 1 1/2 cup coconut milk
  • 1/2 cup almond milk, unsweetened
  • 1/2 cup chia seeds
  • 1 tablespoon maple syrup, pure
  • 1/4 teaspoon vanilla extract


  • 2 cup slices peach
  • 1/4 cup orange juice


  • 2 cup raspberries
  • 1/2 medium lime
  • 3 tablespoon water
  • 1 teaspoon honey


  • In a large bowl, whisk together coconut milk, chia seeds, syrup, and vanilla. Continue whisking until mixture begins to thicken slightly. (It will continue to thicken as it sets and the chia seeds begin to gel.)
  • Pour into 4 glasses or small mason jars and refrigerate while you make the other layers.
  • Puree peaches and juice in a blender or food processor until completely smooth. Pour or spoon over chia layer.
  • Puree raspberries, lime juice, and sweetener (if needed) until completely smooth.
  • Taste and adjust sweetness as desired.
  • For best texture, strain the seeds out of the mixture by pressing it through a sieve with a spatula. Discard seeds.
  • Pour or spoon over peach layer.
  • Refrigerate at least 20-30 minutes before serving for best results, as chia layer will continue to thicken.
  • If desired, top with something crunchy, like nuts or granola, before serving.


Calories: 325kcal | Carbohydrates: 24g | Protein: 6g | Fat: 25g | Saturated Fat: 17g | Sodium: 39mg | Fiber: 11g | Sugar: 8g