Food and Flying

Honey Chia and Oat Porridge

Now that I have got the majority of that monster NY post out of the way I can catch up with posting some new recipes I tried out over the holidays! First up on the list is this warming breakfast recipe, perfect for any of you trying to cut back on heavy carbs in the morning without losing the oatty consistency of a good ole hearty bowl of porridge.

As I mentioned in one of my previous posts, I’ll be embarking on a Whole 30 month starting next Wednesday and as a true breakfast-lover I thought I’d start to wean myself off of the oats by incorporating chia seeds (paleo friendly) into my morning porridge. Some of the benefits of this include a helpful boost of omega-3 fatty acids and a significant decrease in the amount of digestible carbohydrates. Generally, a half cup FullSizeRender-20serving of uncooked oats contains 44g of net carbs; in my recipe we replace half this serving with three tablespoons of chia seeds, which contain a mere 2g – so the overall amount of digestible carbohydrates decreases to just 24g. With such a dramatic carb cut you would also assume a cut in other nutritional values, however the superfood chia seed maintains the same amount of protein in replacing the oats. So it is definitely worth experimenting a little with your morning porridge! And as if all that nutritional goodness wasn’t enough, I topped mine with blueberries and flaxseeds (alongside other stuff) giving this breakfast a massive antioxidant boost!

Ingredients (serves 1)

1/4 cup rolled oats (GF if necessary)

3 tbsp chia seeds

3/4 cup almond milk (divided into 1/4 cup and 1/2 cup)

1 heaping tbsp honeyFullSizeRender-21

Optional Toppings:





Generous dollop of almond butter


  1. Soak the chia seeds in a small bowl with the 1/4 cup almond milk, leaving for a minimum of 20 minutes. I usually prep them before I go to the gym so they’re ready on my return.
  2. After the chia seeds have absorbed most of the milk and formed a paste, you can start to get the oats ready. Put them in a saucepan on the lowest heat with just enough milk to cover them, leaving for about 2/3 minutes. Meanwhile get all your toppings out so they’re ready – nothing worse than a cold breakie!
  3. Pour the chia paste into the saucepan and mix in, turn the heat up slightly.
  4. Gradually pour in the remaining milk until the porridge is to your desired consistency. Cook for another 4/5 minutes until piping hot. Stir in the honey.
  5. Serve with your chosen toppings!


This entry was published on January 14, 2015 at 3:17 pm. It’s filed under Breakfast, RECIPES and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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