Chia porridge recipe
Brighten up your morning with this filling and delicious breakfast by Pete Evans.
This chia porridge is considered a bit of a treat in our house and I like to play around with different flavours each time I make it. Cinnamon is a favourite, but I also use turmeric, sumac, ginger, cloves, chilli, star anise, cardamom and saffron. Then add nuts(macadamias, walnuts, almonds, Brazil nuts, hazelnuts or pecans) and fruit (berries, coconut, cacao, carob, tamarind citrus fruits, tropical fruits or dried fruits).
100 g (¾ cup) black or white chia seeds
500 ml (2 cups) coconut milk or almond milk, plus extra to serve
1 tablespoon honey or coconut sugar, plus extra to serve
1 vanilla pod, split and seeds scraped
½ teaspoon ground cinnamon, plus extra to dust
mixed berries (raspberries, blackberries, strawberries and blueberries), to serve
coconut flakes, to serve
1. Place the chia seeds in a saucepan with the milk, honey or sugar and vanilla seeds, mix well and bring to a simmer over medium heat.
2. Reduce the heat to low, cover and simmer for 5 minutes until the porridge is light and fluffy. Stir occasionally to prevent the porridge from sticking to the bottom of the pan.
3. Fluff the porridge with a fork and allow to cool a little before stirring in the cinnamon.
4. Spoon into two bowls and scatter over the berries and coconut.
5. Add a drizzle of honey or a sprinkle of sugar if you like, dust a little more cinnamon on top and finish with some extra milk.
This recipe appears in Family Food by Pete Evans, available now from Pan Macmillan.