Raspberry Coconut Chia Porridge
I used to be the biggest cereal eater! I loved making my own muesli and topping it with greek yoghurt and fruit. As a result, I found it really hard to transition to a more savoury protein-based breakfast. This recipe provided a fantastic sweeter alternative for me.
Chia seeds are a really good source of protein, fibre and anti-inflammatory Omega 3 fats. If you add some extra protein powder then you’ll have a protein-packed breakfast that’s just like your morning cereal.
Time to make: 5 minutes
¼ cup chia seeds
150ml coconut milk
Juice and zest of 1 orange
1 tsp cinnamon (optional)
½ cup of berries (fresh or frozen)
30g protein powder (vanilla flavour works best)
Optional toppings: 1 tbsp flaked coconut, berries, ½ grated apple, 1 tbsp chopped nuts or seeds, nut butter
1. Put the milk, chia seeds, cinnamon, protein powder and berries into a mason jar or bowl. Stir with a spoon to combine.
2. Cover securely with a lid or plastic wrap and refrigerate overnight. If you’re in a rush then 20 minutes is enough time for the seeds to absorb the milk.
3. Remove from the fridge and add your toppings. You can also add more milk if you want a creamier texture or blend it to make it smoother.
Chia porridge will keep in the refrigerator for up to 2 days, but is best eaten within 12-24 hours of refrigeration. I make a modified version of this recipe when I’m going hiking or travelling and need to take a breakfast that’s easy to transport and will get through airport security! The fresh coconut milk and berries can be substituted for dried coconut milk and freeze-dried raspberries. I mix all of the dry ingredients and portion them out into individual portions in snap-lock bags. I then add water and the orange (if I have it) the night before to soak, or once I’m through airport security!