Ok, so today marks a week and a half home from Bali and I’m officially MISSING THE FOOD. It was dreamy in every way. Healthy cafés everywhere. It was almost like we couldn’t keep up with eating at the best spots… but isn’t every trip that way? For me, yes lol.

This bowl was inspired by a chia breakfast bowl we had one of the last days of the trip and I knew I needed to make it at home. Complete with the simplest 2-ingredients raspberry chia jam, thick and creamy coconut chia pudding and my homemade paleo granola, which I actually can’t keep in the fridge because we go through it so fast whenever I make it.

You have to try this out! Great for breakfast, a snack, or even a late night treat. The chia jam & coconut chia pudding last about 4-5 days in the fridge and paleo granola can last months, especially if you put it in the freezer.

Let me know if you try it in the comments below, enjoy!!

Raspberry Chia Dream Bowl

5 from 3 votes
By Rachael DeVaux
The best combo of raspberry chia jam, coconut chia pudding, homemade paleo granola and fresh fruit. So yum!



  • 1/2 cup walnuts
  • 1/3 cup pecans
  • 1/3 cup macadamia nuts, (optional)
  • 1/3 cup coconut flakes
  • 1/3 cup pumpkin seeds
  • 1/3 cup sliced almonds
  • 3 tbsp ground flaxseeds
  • 3 tbsp hemp seeds
  • 1 tbsp arrowroot starch
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2 tbsp maple syrup
  • pinch sea salt
  • 1/4 cup coconut oil


  • One 13.66-oz can full fat coconut milk
  • 1/4 cup chia seeds
  • pinch cinnamon


  • 10oz bag organic frozen raspberries, (or 3-4 cups fresh organic raspberries)
  • 2-3 tbsp chia seeds
  • splash honey or maple syrup, (optional for extra sweetness)



  • Preheat oven to 350 degrees F. In a food processor, pulse only the nuts + seeds one to two times, or enough to chop just slightly. You can also use a cutting board & knife instead and give a good chop of the nuts + seeds before tossing them in a big bowl.
  • Combine with melted coconut oil, vanilla, maple syrup, arrowroot starch and sea salt. Toss together until thoroughly combined then pour mixture over a parchment paper covered baking sheet, making sure not to spread out completely (bigger chunks of granola = better).
  • Bake for 12-15 minutes and let cool for 5 minutes. Let cool completely before mixing/transferring granola to storage jar, this will help keep chunks together. Mixture will keep fresh in an airtight container for several weeks.


  • Pour can of coconut milk into large jar and mix in chia seeds + cinnamon. Store in refrigerator to thicken for at least an hour before serving. Keeps for up to 3-4 days.


  • Can be done with fresh or frozen raspberries– I like defrosting a 10oz bag of frozen raspberries in the fridge overnight. Once defrosted, pour berries in jar with 2-4 tbsp chia seeds and mix thoroughly. Cover and transfer to fridge to thicken for at least one hour.


  • Combine chia pudding, raspberry chia jam and paleo granola in a bowl with fresh/frozen berries, sliced banana, goji berries, hemp seeds and a drizzle of raw manuka honey. Enjoy! 🙂

what I used to make this recipe

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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Recipe Rating


  1. 5 stars
    Can I sub any granola here? Sometimes too many paleo, grain-free, nut-based granolas/recipes are just are too heavy for my system in spite of their glorious health benefits. Just thinking of using a basic oat-based, homemade granola recipe here. Love your blog!

  2. I have been making this recipe for a while now as my family requests it as soon as we start getting low lol. I double the recipe to make sure everyone has their own supply. Thanks for sharing!

  3. 5 stars
    I made this yesterday and had it for breakfast this morning – it was so good! As always thanks for sharing and creating your recipes

  4. 5 stars
    I made this and it was absolutely delicious and easy to make. I had trouble finding the arrowroot and hemp seed at the stores so I omitted them and added Maca powder instead (3 tbsp), but I’m sure you can find it online. Thank you for sharing! I’m thinking about making your nutter butter cookies soon and I’m very excited about it. Lol