Prepare the chia pudding

In a small bowl or jar, combine the chia seeds, almond milk, and almond-based yogurt, then stir well until the chia seeds are evenly distributed with no visible clumps. Add a drizzle of maple syrup to lightly sweeten the mixture and stir again so the sweetness is blended throughout. Let the mixture sit for 5 minutes, then stir once more to break up any seeds that may have settled or clumped together.

Chill until set

Cover the bowl or jar and place it in the refrigerator for at least 2 hours, or overnight if you prefer a thicker pudding. The chia seeds will absorb the liquid and expand, creating a creamy, pudding-like texture that holds its shape when scooped.

Add the toppings

When you are ready to serve, give the chia pudding a quick stir and spoon it into a serving bowl. Arrange the sliced kiwi and blueberries over the top, then sprinkle on the gluten free granola and pumpkin seeds for added crunch and texture. Finish by adding a teaspoon of almond butter on top, either in a small dollop or lightly swirled into the surface of the bowl.

Serve

Enjoy your Breakfast Superfoods Bowl immediately while the fruit is fresh and the granola is still crunchy. If you prefer a slightly looser consistency, you can stir in an extra splash of almond milk just before serving to adjust the texture to your liking.