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
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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!
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!