Chia Seed Porridge
Itook a long time to warm up to porridge/oatmeal. Whenever I had tried it I’d found it either too soupy or too sticky, too sweet or not sweet enough, dull in choice of toppings. I’d bought many packs of “instant” ones, promising a nutritious breakfast a cup of hot water away but I found those to be more of a punishment rather than something to look forward to early in the morning.
Years ago I found a recipe from Jamie Oliver which proposed porridge made with water only, and I found that made it less cloying and prone to burn. However, I missed the richness of the milk. After some trial and error I think I’ve found, as the proverbial Goldilocks, the one that is just right. I add chia seeds to my porridge which, although completely optional, add a fantastic extra protein and fibre kick.
On a regular weekday, I’d top it with whatever fresh fruit I’d have available, or a couple teaspoonfulls of jam, yoghurt and a few toasted nuts. On the weekend, however, things can become more elaborate. This is how I came up with this version, with caramelised apricots and toasted pistachios. It is indeed to die for and I’d ask you to give it a try on a rainy Sunday morning. It might just make for the most comforting start of the day possible.
Ingredients (serves 2)
Porridge
60g rolled oats
2 tbsp chia seeds
170ml milk of your choice (I used regular cow milk but really, any animal or vegetable milk will do)
150ml water
2 tsp brown sugar
1 tsp vanilla extract
1 tiny pinch of salt
Toppings
3 ripe apricots, halved
1 tsp sugar
1 tsp butter
20g shelled pistachio nuts
2 tbsp greek yoghurt
Place oats, chia seeds, water and milk in a pan on a medium heat. Add the sugar and pinch of salt and stir well to combine. Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge – if you like your porridge runnier, simply add a splash more milk or water until you’ve got the consistency you like.
In the meantime, toast your pistachios in a dry pan, paying attention to not burn them. In a separate pan melt the butter, sprinkle the sugar and place the halved apricots cut side down. Let them caramelise on one side undisturbed. Flip after 2 minutes and gently shake the pan to coat them in the delicious sugar/butter mix. Let them cook another few minutes until they soften slightly.
To serve divide the porridge between two bowls. Top each bowl with 3 apricot halves, a tablespoon of greek yoghurt and toasted pistachios. Should you need more sweetness, maple syrup drizzled on top would work beautifully here.
Tuck in and enjoy! If you liked this recipe, make sure to subscribe to my newsletter!