Chia Porridge

Chia seeds are full of fibre, omega three, plus they have a good amount of all the essential minerals to help you meet your daily recommended intake.

I make it every Sunday night and keep in the fridge in a glass jar.

Serve with a few tablespoons of unsweetened yoghurt and your choice of toppings like berries (raspberries, blackberries, blueberries, strawberries); or low sugar fruits (kiwi berries, passion fruit, rhubarb); nuts and seeds; coconut flakes; cocoa nibs; ground linseeds. It ends up about 10g of net carbs with toppings.

I recommend weighing and counting your favourites the first time you make it, so you you know by eye, how much of each ingredient you can add to make up your 10g net carbs. 

It’s super easy to transport in a container for work or take out and about.

In winter you can warm up in the microwave if you fancy hot porridge .

For a more oatmeal texture, add a spoonful of protein powder and ground linseeds in with the chia seeds at the beginning.

INGREDIENTS

1/3 cup/ 50g of chia seeds

1 tsp cinnamon 

1 tin / 400ml coconut milk (my favourite is Ceres Organic)

1 tsp vanilla essence

METHOD

Choose a lidded jar to store chia porridge in. I use a glass jar with a flip lid and clip, makes it seem special but you can keep it in any jar with a lid. 

Add chia seeds and cinnamon into the jar and stir.

Shake the tin of coconut milk before opening and pour into the jar.

Add the vanilla essence and stir, making sure it is well combined.

Leave on the bench for 20 minutes stirring occasionally, allowing the chia seeds to absorb the coconut milk and expand. 

At this point you can eat it straight away or put in the fridge, it keeps for about four days. There should be enough for a few servings depending on how many of you are eating it.