Chia and Protein Powder Hot Cereal

Mulberry Ginger Cinnamon Chickpea Protein Chia Bowl

Mulberry Ginger Cinnamon Chickpea Protein Chia Bowl

A warm, high-protein, high-fiber breakfast bowl — no stovetop needed. Just hot water and a few minutes.

Ingredients

  • 1 oz SimplyFuel chickpea protein powder
  • 1½ tbsp chia seeds
  • 1½ tbsp allulose
  • 1 tsp mulberry leaf powder
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • 1 pinch salt
  • ⅔ cup very hot water (just off the boil)
  • 3 tbsp plain unsweetened vegan yogurt

Instructions

  1. Mix dry ingredients

    In a bowl or wide mug, whisk together the chickpea protein powder, chia seeds, allulose, mulberry leaf powder, cinnamon, ground ginger, and salt until evenly combined. Mixing the dry ingredients first prevents the protein powder from clumping when liquid hits it.

  2. Add hot water

    Pour ⅔ cup very hot water (just off the boil) over the dry mixture all at once and stir vigorously for about 30 seconds, making sure no dry pockets remain at the bottom.

  3. Bloom the chia

    Let the bowl sit undisturbed for 3 minutes, then stir once more. The chia seeds will have bloomed into a thick, pudding-like consistency.

  4. Stir in yogurt

    Stir in 3 tbsp plain unsweetened vegan yogurt until fully incorporated. The bowl will have cooled enough to protect the live cultures while the yogurt still warms through. Let sit 1–2 minutes more if you want it fully even in temperature.

  5. Taste and serve

    Taste and adjust — a little more allulose if you want it sweeter, a pinch more cinnamon or ginger for more warmth. Eat while hot; it continues to thicken as it cools.

Notes

  • Adding yogurt after blooming: This is important — stirring the yogurt in after the 3-minute bloom protects the live cultures from the hot water. The bowl will have cooled enough by then that cultures survive while the yogurt still warms through nicely.
  • Yogurt choice: A thicker style (coconut or cashew-based) works best and adds the most creaminess. Thinner yogurts will make the bowl slightly looser — compensate by reducing water to ½ cup.
  • On mulberry leaf powder: Mild, slightly grassy-sweet flavor that pairs well with the spices. Start with 1 tsp — you can work up to 1½ tsp, but more than that can turn bitter.
  • On the ginger: ¼ tsp gives warmth without heat. Go up to ½ tsp for a more pronounced bite.
  • Texture control: If you prefer a looser porridge texture, bump water back to ¾ cup. For a denser pudding, drop to ½ cup.
  • Boosting it further: A teaspoon of ground flaxseed stirred in with the dry ingredients adds extra fiber and omega-3s without changing the flavor.

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