Why You’ll Love This Recipe
I probably eat this chia porridge three or four times a week from July through October. It’s chilled, which makes it especially appealing in the warmer months, and it’s packed with protein, fiber, complex carbs, and healthy fats. Exactly what I need to start my day feeling satisfied.
One of the best parts? It’s a true time-saver. My students are always asking for more 30-second prep meals, and this one fits the bill. Just stir it up the night before, and breakfast is done. If you’re a fan of make-ahead breakfasts like my orange juice cinnamon overnight oats, you’ll love this chia porridge.
Another bonus: soaking the oats overnight improves digestibility, which makes this meal not just convenient, but nourishing and gut-friendly. If you’re interested in how soaking improves digestion, I talk more about it in my warm coconut millet porridge. This porridge offers plant-based protein, fiber, and omega-3s. Great for satiety, digestion, and heart health.
If you’re new to chia-based recipes, you might also enjoy my vanilla and chocolate chia pudding or explore something heartier like baked berry oatmeal for another easy breakfast option.
Ingredients You’ll Need
- Chia seeds: These tiny seeds are nutritional powerhouses full of omega-3s, fiber, and protein. I like Barlean’s brand for quality and consistency.
- Rolled oats: They give this porridge body and make it more filling than chia pudding alone. Use certified gluten-free oats if needed.
- Almond milk: Homemade is ideal, but store-bought or any milk you like works. Coconut milk makes a richer, more indulgent version.
- Sweetener of choice (optional): I often use date-sweetened almond milk and skip additional sweeteners. You could also try stevia, maple syrup, or honey.
Want to make your own almond milk? Try my easy homemade almond milk.
How to Make This Chia Seed Porridge
Step 1: Place chia seeds and oats in a 4-cup container. Pour in almond milk and sweetener (if using). Stir well, breaking up any clumps of chia seeds.
Step 2: Cover and refrigerate for at least 6 hours or overnight. The mixture will thicken as it chills.
Step 3: Stir before serving. Store in an airtight container in the fridge for up to 3-5 days, depending on the freshness of your milk.
Make It Your Own
This base recipe is endlessly flexible. Some of my favorite toppings and customizations:
- Add a spoonful of protein powder to boost staying power.
- Sprinkle with hemp or flax seeds for even more healthy fats.
- Top with fresh fruit like sliced bananas, berries, or chopped apples.
- Drizzle with maple syrup or a splash of vanilla extract.
- Add a spoonful of peanut or almond butter for richness.
- Stir in cinnamon, cardamom, or cacao nibs for added flavor.
- For a dessert-like twist, toss in a few dark chocolate chips.
You can also take inspiration from recipes like baked pumpkin oatmeal to create seasonal variations.
Keep your chia porridge stored in an airtight container so it’s ready when you are. It’s ideal for busy mornings when every minute counts.
Recipe FAQs
Yes! Just use 1/4 cup chia seeds per 1 cup of liquid for a thick, spoonable consistency.
About 3-5 days, depending on the milk you use. Homemade almond milk shortens the shelf life to 2-3 days.
Absolutely. While I love it cold in summer, it’s easy to warm gently on the stove or in the microwave for a cozy winter version.
It’s one of my top meal prep breakfast recipes. Make a big batch and portion into jars or containers to grab on the go.
Yes, you can freeze it, though the texture may change slightly. For best results, freeze in individual portions and thaw overnight in the fridge.
Chia pudding is typically made without oats and has a gel-like texture, while overnight oats use more oats than chia seeds. This porridge strikes a balance of creamy, substantial, and not too dense or too runny.
If you’ve never tried chia seed porridge, this is a perfect place to start. It’s fast, flexible, and truly satisfying. Try it out this week and let me know what your favorite toppings are! I’d love to hear how you make it your own.
More Easy Breakfast Recipes
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Creamy Chia Seed Porridge (No-Cook, Make Ahead)
Ingredients
- 2 Tablespoons chia seeds, I like Barleans
- 1 cup rolled oats, look for certified gluten-free oats to make this a gluten-free recipe
- 2 cups almond milk, preferably homemade, or milk of choice
- sweetener of choice to taste, if desired
Instructions
- Place chia seeds and oats in a 4-cup container. Pour almond milk and sweetener, if using, over mixture and stir to combine, making sure to break up any clumps of chia seeds.
- Cover and refrigerate at least 6 hours or overnight so the mixture has time to thicken. Stir before serving.
- This will last as long as your almond milk, meaning if you use homemade almond milk, this porridge will only stay fresh a few days.
Like this recipe? Rate & comment below!
I so enjoy this recipe. So very delicious. This recipe is good to me. I added wild flower honey, craisen/raisens or both from individual lunch size servings. Yummy!
Sounds yummy!