Chia is very nutrient dense super food and when I think of it, I picture a cold bowl topped with fruit or a frosted smoothie. Although of that is great but doesn’t really do it for me on a chilly autumn morning. And the odds of me having fruit that hasn’t been consumed by the pack of fructovores dwelling within my house, aka my three children, are not too high. I can’t tell you how many times I indulged in self pity flipping through Instagram accounts of California blogging babes displaying heaping mountains of fruit they just picked from their back yards … 365 days a year… while their perfect toddlers helped them arrange that fruit in beautifully displayed compositions… I do find solace when I remind myself that at least I am not living in Siberia any more.
In my habit of having occasional vegan only days, I love to munch on chia puddings. So this recipe for warm chia porridge came about when the only add-ons I had around were goji and prunes. The combination turned out so delicious that I kept making it over and over. Of course, I had to add strawberries to the post photos for a better visual effect, but the porridge is perfect without them.
Caramel flavor of prunes complements the creaminess of almond milk. I am quite obsessed with this meal, and really crave it. Even though I love coconut milk, I don’t recommend it in this recipe, it completely changes the experience.
HOW TO MAKE WARM CHIA PORRIDGE WITH GOJI AND PRUNES
2 cups homemade almond milk (how to make – below, or here is a separate post)
1/3 cup chia seeds
2 tablespoons dried goji berries
4-5 prunes, chopped
Combine all the ingredients in a small sauce pan.
Cover and leave in refrigerator overnight, or at least 30 minutes.
When ready to eat, warm up the chia porridge on the stove.
Serve as is, or top with fresh fruit.
How to Make Almond Milk:
1 cup skinless almonds
3.5 cups water
Soak almonds in water for 6-24 hours.
Discard soaking water, place almonds in a blender and add 3.5 cups water.
Blend until smooth.
Strain the almond mixture through a fine strainer into a jar, squeezing as well as you can.
- 2 cups homemade almond milk (how to make - below)
- ⅓ cup chia seeds
- 2 tablespoons dried goji berries
- 4-5 prunes, chopped
- Combine all the ingredients in a small sauce pan.
- Cover and leave in refrigerator overnight, or at least 30 minutes.
- When ready to eat, warm up the chia porridge on the stove.
- Serve as is, or top with fresh fruit.
- 1 cup skinless almonds
- 3.5 cups water
- Soak almonds in water for 6-24 hours.
- Discard soaking water, place almonds in a blender and add 3.5 cups water.
- Blend until smooth.
- Strain the almond mixture through a fine strainer into a jar, squeezing as well as you can.