I have been adding Chia seeds to my Porridge a LOT recently. After I’ve tweeted photos of my Chia Porridge breakfast’s (@PorridgeLady) I’ve had questions in return asking what Chia seeds are and how to use them.
Chia are small grey seeds which come from a plant native to Mexico. Whilst small in size the seeds pack a nutritional punch with high levels of:
- healthy omega-3 fats
- and protein.
Much has also been written on Chia seeds and their role in disease prevention. A quick read of the internet will show you how the tiny seeds have been linked to reduced rates of diabetes and increased heart health.
How do you add Chia seeds to your diet? Well the great thing about Chia is that you can eat them raw and cook with the seeds too. I add handfuls to cooked Porridge, sprinkle on salads and add to bread dough. For this Porridge recipe I cook the seeds to make an interesting and healthy fruit jam.
Raspberry Chia Jam Porridge
1 punnet of raspberries
2 teaspoons of honey
3 tablespoons of Chia seeds
200ml cold water
1 cup of jumbo oats
2 cups of milk
Wash and place the raspberries into a heavy based saucepan, adding enough cold water to cover the base of the pan.
Drizzle honey over the raspberries, then place the saucepan over a low heat and allow the berries to slowly break down.
Stir in the Chia seeds and add the water a little at a time. The amount of water that you need to add will depend on how juicy the raspberries are.
Keep cooking and stirring over a low heat for about 10 mins or until the Chia and raspberry mix is really thick, with a jelly consistency.
Remove the saucepan from the heat, allow to mix to cool fully then transfer to a sealable box and place in the fridge overnight.
In the morning make your Porridge with the oats and milk, cooking slowly, stirring plenty, and when it is thick and creamy pour into two bowls.
Spoon two or three generous dessert spoonfuls of the Chia jam onto the Porridge and swirl through.
Serve hot and enjoying a refreshing and super healthy breakfast.