RASPBERRY CHIA OAT PORRIDGE

Do you want a healthy delicious breakfast without all the fuss? This Raspberry Chia Oat Porridge is for you! I’m a big fan of breakfast options that can be easily prepared ahead and ready-to-eat while I’m still comatose in the morning. This no-cook porridge can’t be easier to make and stores well for the week in the fridge. No time in the morning to eat? Storing this porridge in small mason jars makes this a great grab-and-go option too! No excuses now…

Chia

This Chia Oat Porridge is not only easy, but also packed full of nutrition. Chia seeds have recently been hyped for its superfood status owing to its robust nutritional profile. These gelatinous-like seeds are related to sage and a member of the mint family. After the flaxseed, it is the highest plant-based source of omega-3 fatty acids. Fatty what?! Omega-3 fatty acids are a polyunsaturated fat that is just really good for your health. Omega-3 fatty acids are considered anti- inflammatory and are associated with lower risk of death. Yes, death! Chia is also heart healthy and has been shown to lower bad cholesterol (HDL) and raise good cholesterol (LDL). We could all use a little chia in our diet. Other ways to incorporate chia include as a warm porridge topping, in smoothies, and as a binder in replacement for eggs!

Oats

In addition, oats are a good way to start your day. Considered a good source of plant-based protein (>8g per 2/3 cup), oats will keep you feeling satiated throughout the morning. They also have a relatively lower glycemic index and provide slow-releasing carbohydrates keeping blood sugar levels (and energy levels) stable. No energy swings here. This is largely due to its high fiber content, which also helps with bowel mobility (eh hem, also good in the morning) while helping rid your body of toxins and excess hormones. For these reasons, I categorize oats in the “good carbohydrate” category. If you’re gluten sensitive, just be sure to look for “certified gluten-free oats” as cross-contamination often occurs during the manufacturing process of oats.

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Raspberry Chia Oat Porridge

The raspberry compote in this recipe is optional, but does make this porridge extra special. I love raspberries and buy them almost every week. This is a great and tasty way to use those raspberries that are starting to turn - it happens so fast! I use this compote on pancakes, muffins, porridges and ice cream!

Servings 5

Ingredients

• 1/4 cup chia seeds
• 2 cups rolled oats not quick cooking
• 4 cups almond milk unsweetened

optional toppings:

• your favorite granola
• berries
• coconut flakes
• unsalted raw nuts like pistachios, almonds, walnuts
• raspberry compote see below

raspberry compote:

• raspberries
• dash or two water
• drizzle of honey optional

Instructions

1. In a large glass food container, put chia seeds and oats. Add the almond milk and stir well to avoid any clumping. Cover and refrigerate overnight or at least 5 hours to allow the porridge to thicken. Stir before serving.

2. To make raspberry compote, put raspberries in a small pot. Add a dash or two or water. Simmer until raspberries begin to break down, about 5 minutes, stirring occasionally. Add a drizzle of honey, if using, and stir well. Store in a mason jar in the refrigerator.

3. To assemble individual portions in mason jars, spoon in a layer of raspberry compote. Add the chia oat porridge on top. Store in the refrigerator until ready to eat. Top with other toppings such as granola, coconut flakes, nuts right before eating to avoid any sogginess.