Chia Seed Porridge - no cooking required!
Chia seed porridge is one of my new favorite low-carb breakfasts. It has the texture of a pudding or porridge and a very creamy and lightly sweet taste. If you choose to add shredded coconut and almond slivers you’ll add a bit of a crunchy texture to the dish. And the best part is that it takes no time to make! Yes, you will have to think about it the night before and remember to mix the ingredients. Otherwise it’s a really hands-off type of low-stress cooking that results in a very satisfying breakfast. Chia seed porridge is gluten free and can be made dairy free and nut free as well. You can read here about the benefits of eating low carb diet for weight loss.
Health Benefits of Chia seeds
Chia seeds are tiny black seeds that contain a ton of water-soluble fiber that is very beneficial for our digestive track. They swell and gel in liquids and act as thickeners. They are also very high in fat content, especially Omega-3 fatty acids. And because this recipe uses the seed in its whole form without heating, the fragile, most beneficial fats are preserved.
No-Cook Chia Seed Porridge
1 can coconut milk (regular, not light)
½ cup whole milk plain yogurt (optional)
¼ cup chia seeds
1 tsp cinnamon (optional)
1-2 Tbsp almond slivers (optional)
1-2 Tbsp unsweetened shredded coconut (optional)
1-2 Tbsp blueberries (optional)
- Combine chia seeds and coconut milk and yogurt (if using) in a glass jar, mix well.
- Refrigerate overnight (or at least 5-6 hours). It will last in the fridge for several days.
- Add cinnamon, almonds, shredded coconut and/or blueberries before serving.