You’ve tried having a Chia pet. Now try Chia Porridge. No kidding.
This recipe makes 2 portions and can be kept in the refrigerator to be consumed the following day. I can personally vouch for feeling satiated and full of energy all morning. It makes a light, but satisfying breakfast. Keep it in mind for hiking or camping forays as these foods do well without refrigeration for a while.
Chia Porridge Ingredients
- 1 c water, hot or cold
- 1/4 c hemp seeds
- 3 T chia seeds
- 1 T ground flaxseeds
- 1 c fresh fruit, cut up–blueberry blackberry, strawberry, banana
- 1/4 c mixed nuts; raw cashews, almonds, pecans, walnuts or hazelnuts
- 1 T dried fruit–pitted cherries, mulberries
- a pinch of sea salt
- a pinch of cinnamon (optional)
- 1/4 t vanilla (optional)
- 2 t maple syrup or coconut sugar crystals (optional)
To make hemp milk, blend the water and the hemp seeds in a blender or a magic bullet for about 20 seconds.
Pour the hemp milk into a small mixing bowl.
Add the chia seeds, wait 2 minutes, mix, wait 2 more minutes then mix again.
Add all other ingredients, tasting for sweetness to see if maple syrup is needed. I find it sweet enough with the fresh and dried fruit.
- Thanks to my brother Eric for giving me this recipe, demonstrating how easy it is to make and for being a nutritional watchdog. He manages to eat healthy and always considers what’s best for the environment.
- Recipe tasted and looked best after resting for 30 minutes. The chia seeds continue to expand and make the texture more like traditional porridge.
- Check out Honest to Goodness, Simply Raw and Living Earth Beauty for a few more takes on Chia Seed Porridge.
- You can replace hemp milk with almond or regular milk.
- Other dried fruits to try include dates, figs, apricots or the very tasty, nutritious goji berries.
- Read the latest about the nutritional benefits of Chia Seeds.