Chia seed porridge can be eaten HOT or COLD which makes it really versatile. I use around 3-4 dessertspoons of chia per serving. Use as much of the milk as you need as chia seeds can vary in how much they absorb. Chia contains plenty of prebiotic fibre which is great for our microbiome and can improve motility in the gut and help prevent constipation.

Chia seeds contain slow release energy and a re a good source of iron, calcium, fibre and protein. They also contain some omega 3 fats in the form of alpha–linolenic acid.

Ingredients

3 rounded dessertspoons’ of chia seeds (or  35-50g)

Plant milk of your choice (around 200ml)

100g blueberries

Method

1. Spoon the chia seeds in a bowl and add your milk while stirring. Chia seeds are very thirsty and can absorb at least 10 times their weight in fluid!
2. Keep adding the milk and stirring every few minutes until it reaches the desired consistency. All chia seeds are a little different, therefore the amount of milk might differ. It will be around 200ml.
3. I find it better to eat after 10-15 minutes otherwise if can become too ‘slimy’ although it is possible to make this the night before. A tablespoon of yogurt (can be plant based) gives it a creamier texture.