Chia seed porridge is a low carb classic! The chia seeds are full of 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.
One serve provides 235 calories, 3 g protein, 21 g fat and 5 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 50 g (1/3 cup) chia seeds
- 1 tsp cinnamon
- 400 mL coconut milk (i.e. 1 tin)
- 1 tsp vanilla essence
- Choose a lidded jar to store chia porridge in.
- Add chia seeds and cinnamon into the jar and stir.
- Shake coconut milk tin before opening and pour into the jar.
- Add the vanilla essence and stir, making sure it is well combined.
- Leave on the bench for 20 minutes, stirring occasionally, allowing the chia seeds to absorb the coconut milk and expand.
- Eat it straight away or put in the fridge, it keeps for about four days.
Chia porridge is easy to transport in a container to work. In winter you can warm up in the microwave 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.
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