Cook and Clean with Kate

Two Berry Chia Porridge Pot

Serves 3-4

Chia seeds are high in essential fats and help to stabilise blood sugar levels. These delightful breakfast pots can be made the night before and you can vary the fruit you use to ring the changes or depending on what is in season. Rhubarb, for example, is delicious stewed with orange as an alternative to using berries. Please note, the longer you leave the porridge in the fridge, the more moisture it will absorb so depending on how long you leave it you will end up with a different texture. If it looks too thick after being refrigerated, you can always add more milk until it reaches the consistency you like.

What you need

150g gluten-free porridge oats

2-3 tsp chia seeds

25g desiccated coconut

1 small ripe banana

450ml coconut or almond milk

1 tsp vanilla extract

½ tsp cinnamon powder


200-300g mixed berries

my absolute favourite is to use blackberries and blueberries

What you do

Place the oats and chia seeds in a large bowl.

Heat a small frying pan, and once hot add the desiccated coconut. Fry for a couple of minutes until golden and toasted.

Add the toasted coconut to the bowl of oats and chia seeds.

Mash the banana with a fork and add this to the oat mixture.

Add the milk, vanilla extract and cinnamon powder (if using) and stir well to combine.

Cover the porridge and place in the fridge, ideally overnight, but for at least two to three hours prior to serving.

Place the berries in a bowl, and crush slightly using the back of a fork.

When you are ready to serve, spoon half the crushed fruit into your bowls, add the porridge mixture, and top with the remaining fruit.

Serve the porridge pots, or place them back in the fridge until needed.