Chia seed porridge is a low-carb classic! The chia seeds contain fibre, omega 3, vitamin K, iron, magnesium, copper and phosphorus.
Make a batch and keep in the fridge and serve with unsweetened yogurt and your choice of toppings such as berries (raspberries, blackberries, blueberries, strawberries), low sugar fruits (kiwi berries, passion fruit, rhubarb), nuts and seeds, coconut flakes, cocoa nibs or ground linseeds.
Macros
In terms of macros, one serve provides 235 calories, 3 g protein, 21 g fat, 5 g of net carbs and P:E = 0.1.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 4
- 50 g (1/3 cup) chia seeds
- 1 tsp cinnamon
- 400 mL coconut milk (i.e. 1 tin)
- 1 tsp vanilla essence
Directions
- Choose a lidded jar to store chia porridge in.
- Add chia seeds and cinnamon into the jar and stir.
- Shake the coconut milk tin before opening it and pour it into the jar.
- Add the vanilla essence and stir, making sure it is well combined.
- Leave on the bench for 20 minutes, occasionally stirring, allowing the chia seeds to absorb the coconut milk and expand.
- Eat it straight away or put it in the fridge. It keeps for about four days.
Chia porridge is easy to transport in a container to work. You can warm up in the microwave in winter 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.