A simply classic chia seed porridge recipe created at the hands of the uber talented Jason Wrobel. Once your fresh hemp milk is made all that’s left to do is pour milk over the chia seeds, add the other ingredients and let soak until the chia seeds swell and the recipe forms that perfect porridge consistency. If you’re looking for breakfast ideas that really pack a nutritional punch this chia porridge is an excellent idea. The omega 3 fatty acid content and complete amino acid profile of chia, as well as their high fiber content, makes them incredibly nourishing and satisfying. This recipe also contains a generous serving of antioxidants with a handful each of goji berries, blueberries, and cacao nibs as well as superfood maca for hormone regulation. Breakfast doesn’t get much better than this!
1 cup dry chia seeds
3 cups fresh hemp milk
5 tablespoons coconut palm nectar, yacon syrup or agave
1 teaspoon vanilla extract or 2 fresh vanilla beans, scraped
¼ teaspoon cinnamon
1 teaspoon maca powder
Pinch of sea salt
¼ cup Goji berries, soaked 10 minutes & drained
¼ cup organic blueberries
¼ cup cacao nibs
1 ripe large banana, sliced
1 tablespoon raw cacao powder (optional)
1) In a mixing bowl, combine the dry chia seeds and hemp milk. Stir vigorously to cover all the chia seeds with milk. Stir every 5 minutes to prevent clumping. Add all remaining ingredients and stir until well incorporated. The porridge will thicken and reach its maximum volume in 15-20 minutes. Keeps for up to 5 days in a sealed container in the fridge.