This delicious treat is my (current) favourite summertime breakfast. It is light and easy to digest, but substantial enough to keep me feeling full through the early part of my day.
Chia seeds are a good source of fibre, plant protein and beneficial fats. When they are soaked, as in this recipe, the seeds develop a soft viscous coating (known as mucilage) that is reminiscent of sago. You can find chia seeds in all health food stores and the health food section of most supermarkets.
Coconut milk is another good source of healthy fats, which will help to balance your energy for the day and nourish your body from the inside. You can read more about the health-giving nature of coconut here.
So what do I need?
1/2 – 1 cup chia seeds (the more you use, the thicker the mix)
1 can (approx 440mL) coconut milk, preferably organic
And how do I put it together?
- Combine the chia and coconut milk in a ceramic dish or bowl, then cover with a lid or cling film.
- Place in the fridge and leave to soak for a minimum of 4 hours (I’d normally recommend leaving overnight).
- Stir through the resultant mixture – it will have formed a thick consistency. This, my dears, is your porridge.
- Serve into a bowl (3-4 tablespoons is usually sufficient!) and top with fresh or frozen fruit, natural yoghurt, chopped nuts and/or a dash of maple syrup.
This tasty breakfast can be prepared in advance and eaten over several mornings. It keeps well for up to 4 or 5 days in the fridge, though it’s unlikely to last that long.