Chia Porridge

image-3 I've said it before but porridge really is my favourite way to start the day. I rarely venture away from it - although this week I did manage two days in a row of savoury breakfast which is probably a personal record. I love mixing in different combinations or fruit, seeds and flavours but on a day to day basis I think it is really important to keep things relatively simple. This recipe is one of those - it is very low maintenance yet deliciously creamy!

The chia seeds and coconut oil provide you with a morning dose of essential fatty acids and I like to top it with hemp seeds and nut butter for protein too. If you don't want to use almond milk, you can use a milk of your choice or even extra water. The important thing is to be a little patient to allow the chia seeds and oats to absorb all the liquid in order to get the best texture.


Ingredients (serves 1)

50g of jumbo oats

1 tbsp of chia seeds

2 tsp of coconut oil

boiling water

150 ml of almond milk

2 tbsp of hemp seeds

1 tbsp of almond butter

1 handful of raspberries (use other berries or banana if you prefer)

1 small handful of almonds

Place the oats and chia seeds in a pan and cover with boiling water so that there is about a centimeter of excess water on top. Allow this to sit for about 5-10 minutes. Once the water has been absorbed, add the almond milk (or extra water) and turn on the heat.

Add in the coconut oil and using a wooden spoon, stir gently to allow the liquid to absorb evenly. If this happens quickly, add a little extra water or milk to ensure that it stays creamy - this can really depend on the oats that you use so don't be shy to add extra if needed.

Once there is no more liquid left, but before the porridge has began to go stodgy, remove the pan from the heat.

Stir in the almond butter and top with hemp seeds, nuts and berries.



OtherAnnie Clarke1 Comment