On this sixth day of the Twelve Days and a Dozen Ways to Nourish You Before Christmas, welcome your weekend with a satiating and warming spice chia porridge.
Customize the recipe to your liking with a variety of plant milks (no need to be married to almond), and if apples aren’t your thing, pears and bananas are super substitutions. Topping options are endless. Some of my faves are fresh blueberries, hemp hearts, crushed nuts, shredded coconut and toasted seeds. I find the porridge is sufficiently sweet without maple or yacon drizzled over top, but if you like a sweeter breakfast, go for it!
Makes: 3 servings
Time: 3 hours (includes chill time)
Blender, medium glass bowl
¼ cup chia seeds
2 cups plant milk (almond, hemp, oat, rice, flax, or coconut)
2 small sweet apples, peeled, cored and chopped (about 1 ½ cups)
1 tablespoon Vega Vanilla Chai plant protein powder
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon sea salt
1/8 teaspoon ground nutmeg
1 tablespoon crushed nuts of your choice, such as pecans, almonds, hazelnuts or cashews
2 tablespoons fresh berries
1 tablespoon shredded unsweetened coconut
1 tablespoon maple or yacon syrup (optional)
- Place one half of the chia seeds, plant milk, apples, protein powder, vanilla, cinnamon, sea salt and nutmeg in a high-speed blender and purée for 30 seconds.
- Transfer to a glass bowl, stir in remaining chia seeds, and refrigerate for at least three hours and ideally overnight.
- When ready to eat, divide between bowls, and dress with crushed nuts, fresh berries, and shredded coconut, or any other topping favorites you have on hand.