This porridge is easy to whip up in under 30 minutes for a warm and filling breakfast.
Combining chia seeds with nut milk creates a thick, creamy pudding rich in satiating fiber, anti-inflammatory omega-3s, disease-fighting antioxidants, and minerals like iron, calcium, and magnesium.
Some roasted pears and orange zest add just the right amount of sweetness while coconut flakes and almonds give a nice contrast and crunch.
You can make a big batch and store leftovers in the fridge for a few days, which are great both hot and cold.
Wishing you health and happiness,
Mark Hyman, MD
- ½ cup chia seeds
- 1 ½ cups almond milk, unsweetened
- ¾ teaspoon ground cinnamon
- 1 ¾ cups filtered water
- 1 ½ scoops protein powder of choice, no-added-sugar vanilla flavored (like my new Super Simple Grassfed Protein)
- 2 pears, cut into ½-inch slices (I used Bosc which are a little firmer and crisper than other varieties)
- 1 teaspoon coconut oil, melted
- ¼ tsp ground cinnamon
- 1 orange, zested and juiced
- 2 tablespoons coconut flakes
- 1 ½ tablespoons sliced raw almonds
- 2 tablespoons coconut yogurt, coconut cream, or whipped coconut cream
1. Preheat the oven to 425°F.
2. To make the chia, combine the chia seeds, almond milk, and cinnamon in a small saucepan. Stir until combined and set aside (for about 10 minutes) while making the roasted pears.
3. To roast the pears, toss the sliced pears in a baking dish along with the coconut oil and cinnamon. Roast for 5 minutes, then flip the pear slices and add the orange zest and half the juice (you can save the rest in the fridge for something else) to the baking dish. Roast for another 10 minutes.
4. Combine the filtered water and protein powder in a blender and mix until smooth. Pour the protein liquid into the chia mixture and stir, then place the saucepan on the stovetop over medium heat. Cook the chia mixture while stirring constantly until the mixture has absorbed all the liquid. About 5 minutes.
5. Once the chia is ready and the pears have finished roasting, divide the chia among 4 bowls. Top each bowl with roasted pears and any of the desired optional toppings. Serve immediately. Leftovers can be refrigerated for up to 3 days and eaten cold or reheated with a splash of liquid, such as almond milk.
Nutritional analysis per serving: Calories: 205, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 0mg, Sodium: 111mg, Carbohydrates: 25g, Fiber: 10g, Sugars: 8g, Protein: 6g, Net Carbs: 15g