This chia seed porridge combines creamy chia seeds with hearty rolled oats for a delicious breakfast that takes just minutes to prepare. The magic happens overnight in your fridge, transforming simple ingredients into a satisfying, nutrient-packed breakfast bowl ready to grab when you need a healthy breakfast with no morning prep.
Table of Contents
Why You’ll Love This Chia Seed Porridge Recipe
I probably eat this chia porridge 3-4 times a week from July through October, because it’s a refrigerated dish, making it ideal during the warmer months. It is super healthy since the oats are soaked overnight, which makes them much more digestible. On its own, this is a well-balanced breakfast with protein, fiber, complex carbs and healthy fats.
One thing we all have in common these days, whether you have kids or not, is lack of time. I used to think that it was silly for me to post recipes with 3 ingredients that take 30 seconds to make. But then my students plead with me, “we want more 30-second recipes!”
So if you haven’t been introduced to raw chia and oat porridge, here it is! If you enjoy make-ahead breakfast options, you might also love my orange juice cinnamon overnight oats which follows a similar philosophy.
Ingredients You’ll Need
- Chia seeds: These tiny seeds pack a powerful nutritional punch with omega-3 fatty acids, fiber, and protein. I like Barlean’s brand for their consistently high quality.
- Rolled oats: They add a lovely texture and make this more substantial than a chocolate chia pudding. Look for certified gluten-free oats if you need to keep this recipe gluten-free.
- Almond milk: Preferably homemade, but any milk of choice works well here. Using coconut milk creates a creamier, richer version that’s delicious for a more indulgent breakfast.
- Sweetener of choice: This is completely optional. I usually use date-sweetened almond milk and no other sweetener, or unsweetened almond milk and a couple drops of stevia. You could also use a natural sweetener like maple syrup.
How to Make This Chia Seed Porridge
Step 1: 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.
Step 2: Cover and refrigerate at least 6 hours or overnight so the mixture has time to thicken. Stir before serving.
Step 3: This chia seed porridge will last as long as your almond milk, meaning if you use homemade almond milk, this porridge will only stay fresh a few days.
Make It Your Own
The beauty of this base recipe is how easily you can customize it to suit your taste preferences and nutritional needs:
- Add a spoonful of protein powder for extra protein.
- Sprinkle with hemp seeds or flax seeds for additional healthy fats.
- Top with fresh fruit like berries, sliced banana, or diced apple.
- Drizzle with vanilla extract and a touch of maple syrup for natural sweetener.
- Add a dollop of peanut butter for richness and extra protein.
- For a dessert-like treat, add a few chocolate chips.
Keep your prepared porridge in an airtight container in the fridge so it’s ready for the next morning – a great way to ensure you have a nutritious breakfast even on busy mornings.
When I’m feeling creative, I sometimes make variations similar to my lemon-ginger chia seed pudding or draw inspiration from my hearty baked pumpkin oatmeal for seasonal flavor combinations.
Recipe FAQs
Yes! You’ll need to adjust the ratio of liquid to chia seeds. A good starting point is 1/4 cup chia seeds to 1 cup liquid for a pudding-like consistency.
This will last as long as your milk. If using commercial milk, about 3-5 days. If using homemade almond milk, only 2-3 days.
Absolutely! While I prefer it cold, especially in summer, you can gently warm it on the stovetop or microwave it briefly if you prefer a hot breakfast.
This is one of the best recipes for meal prep! Make a large batch and portion it into individual serving containers for a delicious breakfast ready for busy mornings.
More Quick Recipes
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Simple Chia Seed Porridge Recipe
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!
appreciate your reply, thanks. 🙂 Your site is very helpful
Can I replace almond milk with soya milk?
Sure!
can i replace almond milk with soya milk
I love this!
Me too!
Love the Barlean’s Organic Chia seed. Full of Omega-3, fiber and satiates your appetite!
All true, Andy!
I cannot stand the gel balls. Much better when ground to a coarse powder. try it.
Gotta do what works for you. I’ve tried grinding the chia seeds and I prefer the texture of the whole seeds. To each his/her own!
YUM!! That is delicious. My 6 year old was very skeptical, but when I called it oatmeal pudding she was willing to try it…she loved it. We both did. I was out of almond milk so I just used cow’s milk. I can’t wait to try it with almond milk. Thanks.
That is so amazing that your 6-year-old tried this porridge/pudding and liked it! Thank you for sharing your variation, as well!
Yes, I love these 30-second recipes! The beauty of them is that I was looking at your new posts, I immediately saw this recipe and wanted to try it, I realized I have all the ingredients and could whip it up in no time, and in a matter of minutes I have breakfast ready for myself for the rest of the week. Thank you so much, Pamela! You have truly revolutionized my way of cooking and baking more healthfully. I’ve always been committed to it, but I didn’t always know how to go about using alternative, more healthy ingredients. It’s almost comically overwhelming to me because I just found your site maybe two months ago, and already my bookmarks are flooded with your recipes! You’ve completely taken over! 🙂
Holly, I wish I could give you a big hug through the computer! It sounds like we’ll be doing some more cooking together here. Can’t wait to see what you make next!
This was absolutely delicious. I have to say I was a sceptic at first. I can’t believe I was not hungry at all before lunch! I just found your website. I am a friend of your mom’s from stony brook! I have to tell you I LOVE this entire sight! Thank you for doing it!
That sounds like my mom! So glad you checked out my site and you had success right off the bat! Please stay in touch 🙂
This is how I make mint too, tho sometimes I stir in fresh or thawed frozen or stewed fruit in before I eat it. Soaking my oats helps make it more digestible for me, that’s why I love this recipe.
Ditto, Marty!
No cooking at all? And eaten cold too?
No cooking. Stir. Refrigerate overnight. Eat. I usually let it sit out 20-30 minutes so it’s not ice cold. But that’s it!