The weather where we are is definitely turning colder which led to us making some porridge this morning. But the great thing about this “porridge” is that it tastes great hot or cold so whatever the weather is where you are you can still give this a go. This porridge is grain-free and can be dairy free depending on milk you use. The key to making it “painless” is preparing the night before 🙂
Some tips on this recipe: 1. You can use a microwave instead of stove top and in that case just cook for aprox. 5 minutes but stirring every minute or so. Use a large bowl to avoid spillage. 2. If you are cooking the mixture then you can add 1-3 eggs to bump up the protein. If you care what colour is then use the egg whites and save the yolks to add to something else. You need to stir a bit to get the eggs spread throughout mixture. 3. If you don’t want to use all the mix you can keep it in the fridge for up to 3 days (perhaps longer but that’s as long as we’ve done it using coconut milk). 4. A banana or just half a banana really helps to make the texture of the chia more oat-like as a “porridge” so we usually always add that as well as another flavour.
Hope you enjoy this as much as we do!
- 2½ cups coconut (or other) milk. (We use one standard can coconut CREAM plus and add 1 cup water but you could just use coconut milk or coconut cream for very thick porridge or another kind of milk.) Look out for the brands of coconut milk or cream that don't have additives in them - such as Ayam.
- ¼ cup desiccated coconut
- ¼ cup chia seeds
- ¼ cup sultanas
- ½ cup finely chopped walnuts or almonds (best to buy like this or use processor to mill to finely chopped)
- 1 cup grated apple (or other fruit of preference e.g. feijoas or banana mashed/blended or any mix of these or you could do cinnamon chocolate using cocoa or maple cinnamon with maple syrup etc etc)
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch salt
- Extra ¼ cup of water or milk for cooking with.
- Handful coconut threads/flakes or other nuts or fruit to use as topping.
- Night before mix all the ingredients together and leave to soak overnight - in jar (or jars) with lid(s) on best will mean less discoloration of any fruit you use for morning. (This is optional to save time in the morning.)
- In the morning tip the soaked mixture into a saucepan. If the mixture is very thick you may like to make it go further by adding ¼ - ½ cup of water (or milk for thicker porridge) but don't make it too watery. Bring to a simmer over medium heat stirring. Once simmering then you can cover and simmer for 3-5 minutes. (If you did not soak the mixture overnight you will need to simmer mixture for good 5-10 minutes to get the chia seeds to puff up fully.)
- If you prefer a smooth texture to your porridge and have the time then you can put everything in the blender/food processor and give it a whizz. If you have soaked overnight you can do this before cooking. Otherwise you can do it after cooking before you serve BUT do not put sealed lid on blender/processor with hot ingredients - you need to have air being able to escape.
- Optionally top with coconut flakes or threads or fruit or your favourite nuts.
2. If you are cooking the mixture then you can add 1-3 eggs to bump up the protein.
3. If you care what colour is then use the egg whites and save the yolks to add to something else. You need to stir a bit to get the eggs spread throughout mixture.
4. If you don't want to use all the mix you can keep it in the fridge for up to 3 days (perhaps longer but that's as long as we've done it using coconut milk).
5. A banana or just half a banana really helps to make the texture of the chia more oat-like as a "porridge" so we usually always add that as well as another flavour.