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Raspberry Chia Oat Porridge
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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.