Tuesday, 2 February 2016

Oat & Chia Seed Porridge

  • 3/4 cup chia seeds
  • 2 cups GF Oats
  • 3/4 cup raisins
  • 3/4 cup pepitas
  • 3/4 cup sunflower seeds
  • 4 medjool dates, seeds removed
  • 1/2 cup dried cranberries (optional)
  • 1/2 Tspn ground cinnamon
  • 1/2 Tspn ground ginger
  • 1/2 cup milk of choice
  • Lemon juice to taste

  1. The night before soak the following in water (leave on the bench with a plate to cover): Bowl One - Small: Cover chia seeds with water (forms a gel) Bowl Two - Large: Combine oats, raisins, pepitas, sunflower seeds, dates and cranberries and cover with your choice of milk or water.  
  2. To make the Chia Seed Porridge: Add chia seed gel to blender. 
  3.  Drain and rinse the oat mixture and add about a third of the mixture to the blender with the chia, some milk, cinnamon,  ginger and a small squeeze of lemon juice.
  4.  Blend until smooth. You may need to do this in stages depending on the size of your blender. 
  5. Reserve some of the oat/seed mixture unblended so that it adds colour and texture to the overall mixture 
  6. Once all stages have been completed, stir in reserved oat/seed mixture and keep porridge in a lidded container the fridge 
  7. To Serve Spoon chia seed porridge into bowls, top with milk and some fresh blueberries, banana's, strawberries etc. Keeps in the fridge for 3-4 days.

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