I love porridge oats…any sort of porridge, really. Steel cut are my favorite. I prepare them the evening before so they can soak overnight in water, dairy milk or my current personal favorite – cashew milk. Sometimes I go rogue and combine ½ steel cut oats with ¼ kasha and ¼ quinoa flakes for the earthy taste and layered texture.
But hot porridge and warm summer mornings don’t mix. Instead I make ‘chia porridge’. Prepared the night before so the seeds can expand, all it needs in the morning is a bit of sliced fruit and maybe a sprinkling of crunchy walnuts or almonds.
This recipe is an amalgam of several chia puddings I’ve tried over the past few months as an after-dinner dessert. I was surprised at how delicious it was for breakfast. Plus this porridge is packed full of energy and Omega-3’s.
Chilled Chia Porridge for Two (prepare the night before)
- 6 tablespoons chia seed
- 2 cups liquid: choose your favorite dairy milk OR non-dairy milk OR use ½ water with ½ your milk of choice.
- 2 sliced figs or 2 sliced dates (I prefer dates)
- 1 tablespoon of honey: optional – especially if you use the dates
- 1 teaspoon vanilla extract
- Whisk the ingredients together.
- Set a timer for five minutes and whisk again. Repeat at least one more time. As the chia seeds expand, this step will help to incorporate the seeds through the liquid.
- Chill overnight.
- Serve with your choice of sliced fruit.