Layered Chia Breakfast Bowl

Serves 3-4 Rated:

Vicki Tonner from Boiled Eggs and Soldiers (yes that’s a blog name!) is so much fun! I had the pleasure of meeting her recently at ProBlogger, a blogging conference that was an absolute hoot. (But I digress!)

British born, Australilan grown and recently moved from Sydney to Townsville. Vicki is the mother to two beautiful funny girls and after deciding to leave the corporate world and give being a SAHM a she spends a LOT of time in the kitchen, (and laundry), drinking coffee and tea (and she now needs an introduction to Crio Bru I’m thinking!), pretending to exercise while she picks up, drops off kids or hangs out at the beach. Its a tough life, but someone has to do it.

Her blog is a food blog, giving simple, mostly healthy and nutritious, but more importantly quick and easy home cooked, menu planned recipes that the entire family will enjoy and of course, she has also joined the Thermomix cult. (Plus there are lots of cakes...lots of cakes!!)

Head on over to visit her on Facebook or Instagram and of course the’ll never have to ask, ‘What’s for Dinner? again.

Thanks Vicki...I still love my boiled eggs and soldiers.

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!


  • Chia Pudding
  • 1 Cup almond milk (or milk of choice)
  • 1/4 Cup Chia Seeds
  • 1 Teaspoon vanilla powder or vanilla extract
  • 2 Tablespoons honey
  • 1/2 Teaspoon ground cinnamon
  • Fruit Smoothie
  • 1 banana, peeled & chopped
  • 60 Grams fresh or frozen raspberries
  • Zest of 1 lime
  • 1 Tablespoon lemon juice
  • 175 Grams Greek yoghurt
  • 25 Grams honey
  • 2 ice cubes



To make the Chia Pudding, pour milk into a medium sized bowl. Add chia seeds and stir well.


Add vanilla, honey and cinnamon, and stir for a couple of minutes to make sure everything is mixed through.


Allow the pudding to sit for about 5 minutes, so the chia seeds start the swelling process.


Pour mixture evenly into three, 3/4–1C capacity jars, (each jar will end up with about 1/2C of the chia mixture once it has swollen and set). Allow jars to sit several hours or overnight in the fridge before topping with the fruit smoothie.


To make the Fruit Smoothie, add all ingredients into Thermomix bowl and blend 1 min/speed 7-8. Pour smoothie over the top of the set chia pudding.


To serve, top with some granola and more berries take a photo, Instagram it, ha ha and then mix it all together and eat!

More Breakfast

That's all the recipes!

No more recipes to load