Recipe:Chia porridge with blueberries

Published: Wednesday, Sep. 19, 2012 - 12:00 am | Page 4D

Serves 2 (or 1 generously)

This is a cold porridge. Possible substitutions: Coconut milk or other nondairy milk for the almond milk; 2 tablespoons raisins or 1 tablespoon maple syrup, agave nectar, coconut nectar or any other liquid sweetener, or stevia to taste, for the dates; almonds or walnuts for the pecans; any other berry or diced fruit for the blueberries.


1 1/4 cups almond milk

2 tablespoons chia seeds

4 pitted dates

1/4 teaspoon ground cinnamon

Pinch of sea salt

2 tablespoons pecans, chopped

1/2 cup fresh blueberries


The night before you plan to serve the porridge, combine the almond milk, chia seeds, dates, cinnamon and salt in a high-speed blender and blend until smooth. Transfer the mixture to a container, cover and refrigerate overnight to thicken. The next morning, stir the nuts and blueberries into the porridge and serve chilled.

Per serving, based on 2: 210 calories (43 percent from fat), 9 g total fat (1 g sat.), no chol., 29 g carb., 8 g protein, 86 mg sodium, 5 g dietary fiber.

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