Red Berry Breakfast Bowl

November 29, 2015

‘Tis the season of red berries!

After our Thanksgiving meal, I had lots of cranberries and pomegranate berries leftover. I didn’t want them to go to waste, so I created a delicious breakfast bowl full of red berries. It was light, but filling enough that I wasn’t hungry again until lunchtime.

Pomegranate are fantastic little superfoods. They are jam packed with antioxidants, vitamin c, are immune boosting, and can reduce both blood pressure and cholesterol.

I use chia seeds as the base for the “porridge”, which is about the easiest overnight breakfast to prepare. I explain below.

If you’ve never had pomegranate seeds, they are delicious although a bit labor intensive to extract from the body of the fruit. There are lots of cool tricks. Youtube “how to deseed a pomegranate” and you’ll find lots of tricks.

If you are shorter on time, you can buy pomegranate seeds from many grocery stores in the winter. They’re a little pricey, but they are the best winter fruit, hands down. Don’t take my word for it. Ask my toddler who guzzled down half of the seeds I didn’t use for breakfast. She has the red stained lips and tongue to prove it!

Red Berry Breakfast Bowl:


3 Tbs chia seeds

1 cup milk (I use hazelnut milk, but any non-dairy milk will work very well)

1/4 cup pomegranate seeds

1/4 cup dried cranberries

1/4 cup goji berries

1/4 cup-1/2 cup almonds

optional add-ons: Tbs hemp seeds, maple syrup, cinnamon, cashews, pistachios (anything your heart desires)


To prepare your chia seed porridge, combine your chia seeds with the milk in a bowl. Stir well. Let sit for at least 10 minutes. I make mine the night before so I don’t have to worry about it the next morning. If you make it overnight, cover with a plate or a lid just to protect it.

When chia seeds are reads, stir them again and add in the berries, nuts and anything else you want to add in.

Eat and enjoy!

Naomi Gottlieb-Miller

Awesome Freebie Name

Problem freebie solves