Chia Seed Porridge Recipes

RAW CHIA 'PORRIDGE'

Raw Chia 'Porridge' image

Easy, affordable raw breakfast treat. Top with your favorite fresh fruit!

Provided by Raw_Angel

Categories 100+ Breakfast and Brunch Recipes Cereals

Time 25m

Yield 1

Number Of Ingredients 7

Ingredients

¼ cup chia seeds
1 banana
2 dates, pitted
1 cup almond milk
¼ teaspoon ground cinnamon
salt to taste
¼ cup fresh blueberries, or more to taste

Steps:

Place chia seeds in a bowl.
Layer banana and dates in a blender; add almond milk, cinnamon, and salt. Blend mixture until smooth and pour over chia seeds, stirring well. Let mixture sit until thickened, at least 15 minutes.
Stir chia 'porridge' and top with blueberries.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 66.8 g, Fat 12.5 g, Fiber 17.9 g, Protein 7.7 g, SaturatedFat 1.1 g, Sodium 322.5 mg, Sugar 36 g

CHIA SEED PORRIDGE

Chia Seed Porridge image

A warm and nourishing porridge. This easy overnight chia seed porridge has cinnamon sauteed pears and feijjoas. Gluten Free, Dairy Free, Paleo & Vegan.

Provided by Hope Pearce

Categories Breakfast

Time 15m

Number Of Ingredients 13

Ingredients

1/4 cup chia seeds
2/3rd cup unsweetened almond milk (150ml)
1 cup coconut milk (250ml)
1 tspn vanilla extract
1/2 Tbspn coconut oil
1/4 cup pear, cut and cubed
1/4 cup feijoa, peeled, cut and flesh removed.
2 Tbspn chopped almonds
1.5 tspn ground cinnamon
1/4 cup of frozen berries
2 Tbpsn warm water
2 Tbspn coconut yoghurt
2 Tbspn shaved coconut

Steps:

Start the night before. Soak the chia seeds in the coconut and almond milk, stir the chia seeds and vanilla extract through the milk. Put in a covered bowel or sealed container or jar and leave in the fridge overnight.
In a medium sized skillet or pan melt the coconut oil. Add the chopped pear, feijoas, almonds and cinnamon to the skillet. Saute these for 3-5 minutes until the fruit is tender and the cinnamon is mixed through the fruit and almonds.
While the pear, feijoas and almonds are sauteing gently reheat the chia seed porridge in a small saucepan, heat until warm but not boiling.
In a high sped blender add the berries and water and blitz until they are nearly like liquid.
Spoon the chia seed porridge into bowls, drizzle with the berry liquid, top with the cooked pear, feijoas and almonds. Top with shaved coconut and coconut yoghurt.
Serve immediately.

Nutrition Facts : Calories 574 calories, Carbohydrate 37 grams carbohydrates, Fat 48 grams fat, Protein 11 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 158 grams sodium, Sugar 11 grams sugar

CHIA SEED PORRIDGE WITH ORANGE & YOGURT

Chia Seed Porridge with Orange & Yogurt image

Provided by Alain Coumont

Categories Breakfast Yogurt High Fiber Orange Healthy Orange Juice Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Serves 2

Number Of Ingredients 5

Ingredients

4 tsp chia seeds
1/2 cup (4 fl oz/125ml) blood orange juice
1 tbsp agave syrup or acacia honey
2 blood oranges, peeled
1/2 cup (4 oz/125g) soy or plain (natural) yogurt

Steps:

Put the chia seeds, blood orange juice and agave syrup into a bowl and mix together. Put the bowl in the refrigerator for at least 30 minutes, or until the chia seeds have absorbed all the liquid.
Using a sharp knife, segment the oranges by cutting away the pith and membrane so that only the flesh remains.
Divide the chia mixture between 2 bowls, add the blood orange segments and top each portion with half the yogurt. Serve immediately.

OAT & CHIA PORRIDGE

Oat & chia porridge image

Make this vegan breakfast packed with healthy ingredients including flaxseeds. You'll benefit from calcium, vitamin C, fibre and one of your 5-a-day. Make with gluten-free oats as desired!

Provided by Sara Buenfeld

Categories Breakfast, Brunch

Time 14m

Number Of Ingredients 6

Ingredients

150g porridge oats
50g milled seeds with flax and chia
400ml fortified oat milk
200g coconut yogurt
40g flaked almonds ,toasted
2 pink grapefruit , segmented and chopped (4 portions)

Steps:

Soak the oats and seeds in 800ml water overnight. Toast your flaked almonds in a dry frying pan over a medium heat until golden brown on each side, about 2-3mins. Set aside in an airtight container.
Tip into a pan with 200ml oat milk and heat, stirring, until bubbling and thick. If you're following our Healthy Diet Plan, save half for the next day. Will keep in the fridge for two days. Divide the rest between two bowls, along with 50ml oat milk each and topping with a quarter portion each of the yogurt, almonds and grapefruit.
The next day, prepare the second grapefruit and reheat the leftover porridge in a pan with a splash more oat milk before serving with the toppings as described in step 2.

Nutrition Facts : Calories 370 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium

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