There’s nothing like porridge on a cold morning to warm the soul. Except if you follow a gluten-free, grain-free, paleo, primal, or low-carb style of eating! For a long time, eggs have been my staple breakfast, especially scrambled eggs. (The. Best. Meal. Ever!) Sadly I need to have a break from eggs at the moment while my breastfeeding child is beating Juvenile Arthritis*, so I wanted to find something quick, easy, and warm to enjoy instead. Enter seedy porridge.

This dish has a savoury flavour which may help reduce sweet cravings later in the day. Sweet cravings maybe more likely to come when we consume a sweet breakfast, that is low in fat and protein. As our blood sugar levels come crashing down (post-sweet intake), our brain wants us to grab some quick and simple carbohydrates (chips, crackers, lollies, sweet foods) to bring blood sugar levels back up. With plenty of fat and protein included, this porridge is satisfying and will keep you feeling full until lunchtime without any blood sugar crash.

My littlest child enjoys splitting a serve with me in the morning. (We alternate seedy porridge with Thermo Foodie & The Chef or Skinnymixer’s granola and yoghurt.) We use almond milk, or a mix of cream and water to cook it. You can use any milk you like or even water, but you may like to add some fat to it to increase the flavour. Fats could include butter, cream, coconut cream, coconut/nut butter,  or coconut oil.

SEEDY PORRIDGE RECIPE

INGREDIENTS

To make 1kg of mix that you can keep in an airtight container in the fridge, you will need:

• 175g hemp (or sunflower) seeds
• 175g pepitas
• 350g black chia seeds
• 150g sesame seeds
• 150g golden flaxseeds

For cooking and serving:

• 1/4 cup (50g) bulk mix per person (less for kids)
• 150g liquid – milk of choice, or half water + half cream
• Cinnamon, vanilla, salt, fat to taste

METHOD

To make the bulk mix:

• Weigh and measure ingredients into a large airtight storage container and keep it in the fridge.

To make one serve of seedy porridge: 

1. Place 1/4 cup of seed mix into a small saucepan.
2. Add 150g liquid and turn the heat to a low simmer, stirring so the milk doesn’t stick to the bottom of the saucepan.
3. Cook without boiling for 5 minutes or until chia seeds are soft and the porridge is thick.
4. Add 1/2 – 1 tsp cinnamon, a splash of vanilla essence (make sure it doesn’t have added sugar), a pinch of sea salt, and butter/coconut oil/coconut cream to taste. Stir well over the heat to melt the butter
5. Serve in a bowl and enjoy while warm.

This recipe was inspired by a Thermo Foodie and the Chef recipe. 

I hope you enjoy this nourishing start to the day as much as we do. If you are short on time in the mornings, you can use this mix to make a cold pudding.

• Put a serving (1/4 cup) of seed mix into a jar with one cup of organic plain/natural/Greek yoghurt. Stir well.
• Add 1/2 cup of fresh/frozen berries.
• Stir again if you like (don’t have to).
• Cover and store in the fridge until you’re ready to eat the next morning. (Ok kept covered in an airtight container in the fridge for up to 3 days.)

*We avoid eggs at the moment as part of a personalised anti-inflammatory way of eating for my daughter.

Not sure what to eat, drink, or do for your body? That’s exactly what I help women work out in The Chaos to Calm Method and my 1:1 sessions: personalised nutrition and lifestyle advice based on what’s happening in your body, your bloods, and your health history, so you understand what to eat, drink, and do for YOUR body. Start by booking a free Clarity Call.