Oats So Good Chia Porridge

Nov 08, 2022

By Esther Boateng

This warm bowl of chia and oatmeal porridge is like rocket fuel for your body. The chia seeds, hemp seeds, full-fat milk or cream, and ghee will help you power through your morning or even your entire day, but don’t take my word for it; try it for yourself.

Ingredients like chia seeds, full fat cream, and ghee help you feel satiated for longer. If you need extra sustenance, add a spoonful or two of chia seeds or a scoop of your favorite protein powder. These types of ingredients will likely thicken your porridge slightly, which is ok if you’re like me and enjoy a thick and creamy porridge. If your porridge thickens too quickly when you cook it, add extra water, milk, or cream to reach your desired consistency.

If you know in advance that you want to make this for breakfast a few days in a row, it might be worth making a separate batch of soaked chia seeds to store in the fridge and use as and when needed. I like to do this even when I don’t have a particular recipe in mind; it comes in handy if you want to add it to small meals or snacks, such as smoothies or yogurts.

Oats So Good Chia Porridge

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Servings

2

Image of Oats So Good Chia Porridge

Ingredients

1 cup Dr. Cowan’s Garden Organic 18th Century Toasted Stone Cut Oats (soaked overnight)
2-4 Tbsp. chia seeds (soaked overnight)
1+ cup chaga infused water aka chaga tea [follow directions on Dr. Cowan’s Garden Chaga Nuggets] (optional)
1+ cup of milk
1/2 tsp. Dr. Cowan’s Garden A2/A2 Ghee
2 tsp. cinnamon powder
1 or 2 cinnamon sticks (optional)
1/2 - 1 tsp. nutmeg powder
1/4 tsp. cardamom powder (optional)
1/4 tsp. sea salt
2 Tbsp. vanilla extract
2+ Tbsp. full-fat cream (optional)
Sweetener to taste
1 handful Dr. Cowan’s Garden Organic Sprouted Almonds, crushed
1 handful hemp seeds (optional)
1 handful bee pollen granules (optional)

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Directions

Pour I cup of oats into a bowl.
Add I cup of chaga infused water to the oats and stir in 2+ tablespoons of chia seeds; soak overnight in the refrigerator.
Remove from the fridge and pour the oat mixture into a saucepan.
To the saucepan, add milk, A/2 ghee, cinnamon powder, a stick or two of cinnamon, nutmeg, cardamon, sea salt, and vanilla extract, and stir for 10-15 minutes with moderate heat, or until the mixture has thickened.
If necessary, add additional milk or cream, sweetener to taste, and stir until you get your desired consistency.
Garnish with a few sprouted, and crushed almonds, and bee pollen and/or hemp seeds (optional); serve immediately.

Recipe Note

I like to add one or two cinnamon sticks to the overnight oats to enhance the taste. At the end of the cooking process, sometimes I stir in a scoop of protein powder for extra nutrition.

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