Chia Porridge With Blueberries, Cinnamon & Grated Pear
For a quick breakfast that you can prep the night before and enjoy the following morning, this chia porridge hits the spot.
The cinnamon, ginger and vanilla combination give the porridge a subtle flavour hit and the juiciness of the blueberries and crunch of the seeds give it an all round great texture as well as adding to the protein and antioxidant medley.
I make my own coconut milk and almond milk (1 litre at a time) but if this isn’t your thing, then the best shop bought brand in the UK that I use is Rude Health as they don’t have any nasties in there.
I hope you love it!
- 40g (1/4 cup) chia seeds
- 250ml (1 cup) cooconut milk or almond milk
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon vanilla bean paste
- 1 pear, grated
- 60g (1/2 cup) blueberries (fresh or frozen)
- 1 mixed tablespoon of sunflower seeds and pumpkin seeds
- Add all the ingredients except for the sunflower and pumpkin seeds into a bowl and leave overnight to soak for a cold porridge.
- Once soaked sprinkle the seeds on top.
- Alternatively if you would like a warm version, In a small saucepan combine the pear, coconut/ almond milk, cinnamon, ginger and vanilla bean and simmer for 5 minutes.
- Add chia and simmer for a further 3 minutes, stirring to evenly distribute the chia seeds whilst they begin to swell.
- Place porridge in bowl and top with blueberries,and sunflower and pumpkin seeds.