I love chia seeds. They have so many health benefits like high in fiber, omega-3, protein, the list goes on. Chia seeds are the definition of a super food. Not only do they have amazing benefits for the body but they absorb flavors so easily when cooking.
All through high school and college I ate oatmeal almost every day for breakfast. I loved the individual strawberry oatmeal packets that could be warmed in the microwave quickly, ugh so much sugar! However, when I began looking for foods in my diet that were causing me digestive issues, I found that oats were one of the foods that contributed. During the time I was discovering this, I had already been on a gluten free diet for over a year. I was just buying “gluten free oats” to eat. After research, I soon learned that oats cannot be completely gluten free. So I cut out oats from my diet and went completely grain free. I noticed a huge difference in my digestion and my bloating subsided tremendously.
Even though cutting out oats made my digestive system so much happier, I still craved oatmeal for breakfast on occasion. Therefore, I created this recipe that subs chia seeds for oats but still has the consistency of oatmeal. It is delicious and I am still able to get my “oatmeal” fix from time to time.
- 1/4 cup chia seeds
- 1 cup water
- 1 teaspoon coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 2 teaspoons coconut oil
- 1/2 teaspoons cinnamon
Pour chia seeds and water into a small sauce pot and begin whisking on medium heat. Once chia seeds have absorbed the water (which will only take 1-2 minutes), turn heat on low, add coconut flour, and whisk until blended well. Add remaining ingredients and whisk again. Top with your preferred fruit, nut butter, and granola. Serve immediately. Porridge will also keep in the refrigerator for up to 4 days. It can be reheated on the stove or microwave, but I prefer the stove.
*Note, this recipe was designed to be a low sugar breakfast. However, if you would like to make it sweet you can add honey, maple syrup, or your preferred sweetener.