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Chia Seed Porridge

gluten free
wheat free
kid friendly
quick meals, fast feeds
1 spoon difficulty rating

10 minute + soaking time

Serves: 3-4

Chia Seed Porridge

Strictly speaking, this is an overnight recipe but it is no-cook and the prep is almost instant, so bear with us! Basically, all you need to do is stir in the ingredients, fridge 'em - and there you go: an instant breakfast when you open the fridge door the following morning.  

If you've not come across chia seeds yet, it's touted as one of those ‘new’ superfoods but of course, they’ve been around for a long time! These tiny little seeds are a great source of nutrients – protein, calcium, iron and magnesium in particular – as well being a good source of healthy fats - and they are widely available now.

 

NB Allergy alert
Chia seeds are safe for those with regular nut allergies unless they  have a specific allergy to chia seeds themselves! However, those with tree nut allergies (eg peanuts/coconut) need to buy their chia from companies who don't use mixed production lines. Whole chia seeds are probably the safest. Pressed or ground chia seeds may be processed in a factory that also processes tree nuts or coconut and contaminate the processed chia. This contamination will trigger a severe allergic reaction in those who have a severe allergy to tree nuts or coconut.

Ingredients: 

  • 1½ cups unsweetened almond milk
  • ¼ cup chia seeds
  • Agave or maple syrup to taste 
  • Soya yoghurt (optional)

Topping suggestions

  • Granola (vegan, honey-free)
  • Fresh fruit
  • Dried fruit, eg raisins, chopped figs, unsulphured apricots
  • Coconut flakes
  • Goji berries
  • Cinnamon or cardamon
  • Nuts and seeds
  • Cacao nibs
  • Vegan yoghurt (the one pictured is Sojade Blueberry

  

Method: 

  1. Whisk the almond milk, chia seeds, and sweetener together in a large bowl. Let sit for 5-10 minutes and then whisk again.
  2. Cover and chill in the fridge for 2+ hours or overnight. If you are able to stir now and again, even better. If you don't like the texture, blend it until smooth. (Our picture shows whole chia.)
  3. Stir well before serving.  Serve into bowls and add toppings of your choice.
  4. Serve into bowl(s) and add your toppings. Leftovers will keep in an air-tight container in the fridge for 3-5 days.

 

The picture displays a small serving of St Dalfour (sugar-free) jam, followed by the chia/almond milk mix, followed by Sojade blueberry soya yoghurt, followed by vegan granola and topped with blueberries and mint. 


 

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Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

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