These days I wake up thinking things like, “I wonder what would happen if I threw a pile of chia seeds in my Vitamix and spun the living daylights out of them?”, or, “I wonder if soaked chia seeds would make a good base for ice cream?”, which leads to, “If I used chia seeds as an ice cream base, I wonder what will happen when I churn it?”. And then I start thinking about cashew butter and coconut cream, and how many new ways there could be to make ice cream, and how completely awesome it would be if I figured it out. And then my head explodes and I climb into the green leather chair by the window with a large mug of peppermint tea and an indeterminate number of cats. If that chair had rockers I’d be rocking back and forth and singing “La la la la la”.
Sometimes I wish I could turn my brain off. Or at least put it on pause so that I can catch up with the 114 draft posts I have sitting in my folder. I blame that Bailor bloke for getting me all inspired and excited. I also blame him for my new back-fat-less look.
This recipe needed no further experimentation or special fixin’ – I did all the fiddling a month or so back. Strawberry Seed Porridge has now become a breakfast staple at the Brown house. It’s fast, simple, easy and delicious. Plus, it makes cereal seem like chomping on cardboard.
Whip it up the night before so it’s ready the instant your feet hit the floor – bar finding a clean spoon and giving it a quick stir. I often make a huge batch on a Sunday night, divide it into Pyrex glass bowls and stack them in the ‘fridge. Then, as I zoom through the kitchen on my way out the door in the morning, I grab one. 20 minutes later I am at my desk enjoying a sweet bowl of scrumptious *SANEity. Even quicker than cereal. HA.
The texture is creamier and softer if made the night before. One more night-before advantage – you can throw in the frozen fruit and voila! When you pad bleary-eyed into the kitchen, the fruit is defrosted, the chia seeds are soft, and the texture is thick and creamy. A swift stir and your porridge is done.
I’ve also served this up for dessert to a chorus of “Yum!”s around the table. If you do a big batch once a week you will also have a stash in the ‘fridge for those scary moments when you get the munchies and want something sweet. Whip out a bowl of this and you’ve got a super *SANE snack right at your fingertips.
*SANE over cereal EVERY. SINGLE. TIME.
- 1⅓ cups / 14 fl oz. unsweetened thin coconut milk
- ⅓ cup chia seeds
- 1 lb / 450g fat-free Greek Yoghurt
- ½ lb / 225g frozen strawberries
- Pour the coconut milk in a mixing bowl or large Pyrex glass bowl.
- Add the chia seeds and stir immediately to stop the seeds sticking together.
- Add the yoghurt and stir well.
- Add the frozen strawberries.
- Cover and refrigerate overnight.
- In the morning, give the mixture a good stir until completely mixed.