Golden Granola & Chai Chia Breakfast bowl

This homemade golden granola coupled with a super simple 5 minutes chai flavored chia pudding is the perfect combination of chunkiness and smoothness when you can’t figure out what you prefer for breakfast. It is very quick to prepare, healthy and will keep you energized for all the morning.

If you follow me for a moment, you might have noticed that I am a huge breakfast lover! I always tell you about my passion for the smell of the granola baking in the oven, but it’s totally true, I am a breakfast addict. I love breakfast because it is a moment of the day when I can just have a break, relax my mind, take my time and think about the beautiful day ahead. Even if I am a very morning person, I hate to start a day in a rush. Be it with a gentle yoga practice or a good breakfast, I need this slow moment for myself to settle and shine all the day. And even if I love breakfast, I am not telling you that « this is the most important meal of the day » and that you « must not skip breakfast ». Actually, I often skip breakfast depending how I feel. Sometimes I am very hungry and I know that I will have a busy day out so I take a nourishing breakfast like oatmeal, sometimes I feel less hungry and only go for a smoothie, and sometimes I am not hungry at all so I just take a tea and postpone breakfast to noon … breakfast for lunch is really a thing! To make it simple, I think it really depends of you, how you feel, your activity level and what your body is craving, listen to your body.

Except this side not about breakfast philosophie, I am very serious about breakfast. It is a meal when you can be totally creative and there are so many very different options for you depending on your hungriness level and mood: overnight oatmeal, porridge, granola, yogurt, chia pudding, fresh fruits, pancakes, toasts, smoothie, cereals, beans, scrambled things, … the possibilities are endless and I think breakfast should always be a surprise! For instance, even if I am basically having porridge during winter, I always try to change the flavors, spices and toppings, making every breakfast a new experience hehe. 

And sometimes, it is very hard to make a choice, so I made this golden breakfast bowl made of a  chunky turmeric granola, chai flavored chia pudding, fresh seasonal fruits and mint, which happened to be amazing! I love the mix of all the elements, textures and flavors. The combination of the warmness of the chai spices with the freshness of the fresh mint. Not to mentioned that each element is very simple and easy to prepare. The granola requires only a few ingredients and is a very nice base if you want to make your own version by substituting the spices or nuts. And I can promise you that once you will have taste your homemade granola and see how easy it is, you will never buy it anymore! 

I love chia pudding because it is ridiculously simple to prepare and always delicious. You just have to mix all the ingredients together, whisk and let sit in your fridge overnight to thicken. You can also prepare a big batch of chia pudding and keep it in your fridge for like 3-4 days and have your breakfast ready! Be creative with this recipe, why not to try chocolate chia pudding using chocolate powder, coconut chia pudding using coconut cream, or make it like a rainbow using natural color powders. There is definitely a lot to do with this two delicious breakfast options, but never forget to top with all the best juicy seasonal fruits! 




Prep time: 20 minutes
Baking time: 30 minutes
Sitting time: 2 hours
Serves: about 6-8 servings



For the granola:

– 1 tbsp ground flax seeds
– 1 cup large rolled oats
– 1 cup barley oats (can be sub with more rolled oats)
– 2 tbsp almond meal
– 1/4 cup shredded coconut
– 1 tsp turmeric powder
– 1/4 tsp ginger powder
– 1/4 tsp cinnamon powder
– 1/4 tsp cardamome powder
– 1/4 cup almond butter
– 1/4 cup maple syrup
– 1 tbsp melted coconut oil
– 1 tsp vanilla extract
– 1 Medjool date
– 1 tbsp cashew

For the chia pudding:

– 1/4 cup chia seeds
– 3/4 cup almond milk
– 1 tbsp maple syrup
– 1/2 tsp vanilla extract
– 1/2 tsp cinnamon powder
– 1/8 tsp ginger powder
– a pinch of nutmeg powder
– a pinch of grounded clove


– fresh seasonal fruits: persimmon, kiwi
– fresh sliced citrus: lime, orange
– fresh mont leaves



For the granola:

1. Preheat the oven to 300F and line a baking pan with parchment paper.

2. Prepare the flax egg: in a small bowl, combine the ground flaxseeds with 3 tbsp of water and stir. Let sit for 3 minutes that the mixture thicken.

3. In a large bowl, mix the oats, almond meal, shredded coconut, turmeric, ginger, cinnamon, and cardamome and roughly mix to combine .

4. In a separate bowl, mix the almond butter, maple syrup, melted coconut oil and vanilla extract. Add the flax egg and stir well to combine.

5. Pour the liquid mixture in the bowl of dry ingredients and stir well using a spatula until everything is evenly coated.

6. Add in the pitted and chopped dates and chopped cashew and mix again to combine.

7. Spread the mixture evenly on the baking pan, forming a compact and thick rectangle using a spatula. Bake for 15 minutes.

8. After the 15 minutes, remove the granola from the oven and stir using a spatula to ensure an homogeneous baking. Stir gently not to break all the granola and keep big chunks. Bake for 15 minutes more, until your granola is beautifully golden.

9. Remove the granola from the oven and allow to completely cool down.

10. Store the cooled granola in a glass jar or an airtight container. Can be kept for more than a week in a dry place away from light.


For the chia pudding:

1. In a medium bowl, mix the chia seeds, cinnamon, ginger, nutmeg and cloves. Mix to combine.

2. Pour over the almond milk, vanilla extract and maple syrup and stir well until everything is well combined and no lumps remain. Let sit for 5 minutes at room temperature and stir again.

3. Place the bowl in fridge and allow to sit for at least 2 hours to thicken.



1. Prepare a breakfast bowl. Put a couple of spoons of the chai chia pudding, a handful of granola and top with all your favorite seasonal fruits: I used sliced persimmons and kiwi. Add sliced citrus (lemon, lime or orange) and fresh mint leaves. Depending on your taste, drizzle some maple syrup for an extra sweetness.




Temps de préparation: 20 minutes
Temps de cuisson: 30 minutes
Temps de pause: 2 heures
Quantité: environ 6-8 parts


Pour le granola:

– 1 càs de graines de lin moulues
– 90g de flocons d’avoine
– 90g de flocons d’orge (peut-être remplacé par plus de flocons d’avoine)
– 2 càs de poudre d’amande
– 15g de noix de coco râpée
– 1 càc de curcuma en poudre
– 1/4 càc de gingembre en poudre
– 1/4 càc de cannelle en poudre
– 1/4 càc de cardamome en poudre
– 50g de beurre d’amande
– 80g de sirop d’érable
– 1 càs d’huile de coco fondue
– 1 càc d’extrait de vanille
– 1 date Medjool
– 10g de noix de cajou

Pour le pudding de chia:

– 40g de graines de chia
– 180ml de l’ait d’amande
– 1 càs de sirop d’érable
– 1/2 càc d’extrait de vanille
– 1/2 càc de cannelle en poudre
– 1/8 càc de gingembre en poudre
– une pincée de noix de muscade en poudre
– une pincée de clou de girofle en poudre

Pour garnir:

– fruits frais de saison: kaki, kiwi
– agrumes en tranches: citron, citron vert, orange
– feuilles de menthe fraiches



Pour le granola

1. Préchauffer le four à 180°C et chemiser une plaque de cuisson de papier cuisson.

2. Dans un petit bol, mélanger les graines de lin moulues avec 3 càs d’eau. Bien mélanger et laisser reposer pendant 3 minutes jusqu’à ce que le mélange épaississe.

3. Dans un grand bol, mélanger les flocons, la poudre d’amande, la noix de coco râpée, le curcuma, le gingembre, la cannelle et la cardamome et mélanger.

4. Dans un autre bol séparé, mélanger le beurre d’amande, le sirop d’érable, l’huile de coco fondue et l’extrait de vanille. Bien mélanger jusqu’à homogénéisation.

5. Verser le mélange liquide dans le bol d’ingrédients secs et mélanger à l’aide d’une spatule jusqu’à ce que tout soit bien enrobé.

6. Ajouter les dates finement hachées et les noix de cajou grossièrement hachées.

7. Etaler le mélange sur la plaque chemisée et à l’aide d’une spatule et former un rectangle compact et assez épais. Enfourner pour 15 minutes.

8. Au bout de 15 minutes, retirer la plaque du four et remuer le granola à l’aide d’une spatule, en retournant pour assurer une bonne cuisson. Remuer délicatement afin de ne pas casser toutes les pépites de granola. Remettre en cuisson pendant 15 minutes jusqu’à ce que le granola prenne une belle couleur dorée.

9. Sortir le granola du four et le laisser refroidir complètement.

10. Placer le granola refroidis dans un récipient hermétique,  il peut être conservé ainsi plus d’une semaine dans un endroit sec et à l’abris de la lumière.


Pour le pudding de chia:

1. Dans un bol, mélanger les graines de chia, la cannelle, le gingembre, la noix de muscade et le clou de girofle en poudre.

2. Ajouter le lait d’amande, l’extrait de vanille et le sirop d’érable et bien remuer à l’aide d’une fourchette jusqu’à ce qu’il n’y ai plus aucun grumeau. Laisser reposer 5 minutes puis remuer de nouveau.

3. Enfin placer le bol au réfrigérateur pour au moins 2 heures, jusqu’à ce que les graines aient absorbé tout le liquide et que le mélange ait épaissi.



1. Préparer un bol. Y verser quelques cuillères de pudding de chia, une bonne poignée de granola et disposer des fruits de saisons tranchés: ici j’ai utilisé du kaki et des kiwis. Ajouter des tranches d’agrumes et de la menthe fraiche. En fonction des gouts, ajouter un filet de sirop d’érable pour une touche un peu plus sucrée.

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