This is one of my absolute favorite breakfasts. If I don’t have a smoothie, it’s generally this recipe that I’m eating. In fact, when I have this around, it also sometimes serves as a great snack or dessert that satisfies, tastes great and is oh-so-good for us! I also love that you can make this in a big batch and it will keep for a couple days. It takes time for the chia to expand and be ready, so I like to make it at night before going to bed and when I wake up the next morning, voila! It’s ready.
Chia is one of the best sources of plant-based protein, and is packed with omega-3 fatty acids, fiber, magnesium and more. Oats are high in manganese, phosphorus, copper, and more. They provide a nice texture variation in the chia that I love. Berries, well, do any of us need convincing berries are nutritious and delicious? Didn’t think so. 😉
1/4 cup dry, unsoaked chia seeds
1/4 cup rolled oats (I use “thick old fashioned rolled oats” from Bob’s Red Mill)
1 and 1/3 cup almond milk (or another plant-based milk you might like)
1/3 c frozen or fresh blueberries
1 tsp vanilla extract
4 drops stevia (lowest sugar option) or 1 tsp maple syrup or 1 tsp coconut sugar (or to taste)
1. Combine all ingredients except strawberries. Stir thoroughly with a fork to ensure dry chia isn’t stuck to the bottom and isn’t in clumps.
2. Place in fridge for at least 2 hours, or overnight
3. Remove from fridge, stir again, add more almond milk if you like your porridge thinner.
4. Add sliced strawberries and enjoy! Other optional add-ins that would work are shredded coconut, nuts, nut butters, more fruit, and spices like ginger or cinnamon.