Big Batch Chia Porridge

I’ve been missing my time in the kitchen this week—it’s been a lot of office work and quick, simple dinners packed with veggies but not much real cooking. To make sure I had a stable breakfast, the first thing I did was whip up a big batch of chia porridge. I added a little oats since I’m on my cycle and need a bit more carbs right now.

Thankfully, there are still soft persimmons around, which makes breakfast effortless—they’re like nature’s ready-made jam. We’ve been here before, but you can never have too many porridge recipes. :-)

Ingredients:

  • Chia seeds: 100 g

  • Oats: 50 g

  • Celtic salt: A pinch

  • Ground flaxseeds: 25 g

  • Raw vanilla powder: 2.5 g

  • Raw cacao powder (optional): 10 g

  • Optional: 1 scoop Protein powder

  • Coconut milk or any milk of choice: 600–700 ml

  • Water: 600 ml

In a large mixing bowl, combine the chia seeds, oats, ground flaxseeds, raw vanilla powder, raw cacao (if you’re adding it), and a pinch of Celtic salt. Gradually add the coconut milk and water, stirring as you go to avoid any clumps.

Pop it in the fridge overnight or for a few hours, and voilà—you’ve got breakfast sorted for the week! If it feels too thick when you’re ready to eat, just stir in a little more milk or water to get it just right.