Chilled Summer Porridge

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 with sliced mango and strawberries, a drizzle of soy milk, fresh pressed juice and matcha.  Set for the day (or at least until lunch!).
Chilled chia porridge with sliced mango and strawberries, a drizzle of soy milk, fresh pressed juice and matcha. Set for the day (or at least until lunch!).

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
This is how the chia seeds will look when you whisk them into the milk.
This is how the chia seeds will look when you whisk them into the milk.
  • 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.
  • Enjoy!

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