Berry & chia seed porridge

I make this porridge a few mornings a week during autumn and winter. Chia seeds are true superfoods—they contain more calcium than milk, more iron than spinach, and more omega-3s than salmon. As a plant-based household, I love knowing we’re getting the nutrients our bodies need first thing in the morning.

I usually make a large pot for my family to help themselves to throughout the morning. My toddler’s preferred order of eating is: berries from his bowl, berries from mine, and then the rest of his porridge. He also loves taking a box of porridge as a snack when we’re out and about, especially after a swimming lesson.

One thing to note: oats are among the most pesticide-affected foods, so try to opt for organic oats and oat milk whenever possible.

If you’re often in a rush in the mornings, you can give yourself a head start by combining the ingredients the night before and simply warming them up in the morning. Chia seeds absorb more liquid when they’re left to sit, so if the porridge is too thick for your liking, just add a splash of oat milk.

My favorite recipes are versatile, and this porridge is no exception. It’s a great way to use up any fruit, nuts, and seeds you have. The more variation we get in our diets, the better our gut health!

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Ingredients

• 1 cup jumbo oats
• 1 cup oat milk
• 1 cup water
• 1 cup mixed berries
• 1/4 cup chia seeds
• 1 banana, sliced
• 1 tbsp peanut butter
• 1/4 tsp cinnamon

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Instructions

1. Combine the rolled oats, oat milk, water, mixed berries, chia seeds, banana, peanut butter, and cinnamon in a small pot and cook over medium-high heat.
2. Once it’s bubbling, reduce the heat to medium-low and cook for 2 to 5 minutes.

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Tips

Flavour variations: This recipe works well with different flavour combinations. Swap the banana for a ripe pear, peanut butter for almond butter, and mixed berries for any fresh or frozen berries you have. You can even switch up the type of plant-based milk, nuts, or seeds you use. Enjoy!

Make it ahead: You can combine the ingredients the night before. Simply add them to a container, give them a good stir, and keep the mixture covered in the fridge overnight. In the morning, pour it into a small pot and bring to a boil for 2–5 minutes. Add a splash of oat milk if the mixture is too thick for your liking.

Batch cooking: Make a larger batch for the week by combining all the ingredients in a large container and storing it in the fridge for up to 5 days. You can portion it out into containers for easy grab-and-go breakfasts throughout the week.

Warm weather option: In the warmer months, I like to make this into overnight oats. Combine the ingredients, keep them in the fridge overnight, and in the morning pour yourself a bowl. I like to bring a small lunchbox for my toddler to snack on when we’re out—just remember a spoon!