Chia Seed Porridge

recipe by Jason Wrobel


  • 1 cup chia seeds (try MILA)
  • 3 cups fresh hemp milk
  • 5 tbsp coconut palm nectar, yacon syrup or agave
  • 1 tsp vanilla extract or 2 fresh vanilla beans, scraped
  • ¼ tsp cinnamon
  • 1 tsp maca powder
  • pinch of sea salt
  • ¼ cup Goji berries
  • ¼ cup blueberries
  • ¼ cup cacao nibs
  • 1 ripe banana, sliced
  • 1 tbsp raw cacao powder (optional)


chia-seed-porridgeIn a mixing bowl, combine the dry chia seeds and hemp milk. Stir vigorously to cover all the chia seeds with milk. Stir every 5 minutes to prevent clumping. Add all remaining ingredients and stir until well incorporated. The porridge will thicken and reach its maximum volume in 15-20 minutes. Keeps for up to 5 days in a sealed container in the fridge. Serves 4-6.

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