Berry Summer Porridge

Traditionally, porridge is made by boiling ground, crushed, or chopped starchy plants – typically rolled oats.

Hot, steaming porridge is my go-to breakfast in winter.  It’s surprisingly comforting and there are so many different ways to make it. Like in the slow cooker for example.

However, in summer, I don’t want something hot to eat for breakfast.

A few years ago I stumbled across Carrie Brown’s Strawberry Seed Porridge.

This recipe is a take of that, with a few modifications.

Berry Summer Porridge
Recipe type: Easy
Cuisine: Breakfast
Serves: 4
A grain free porridge using chia seeds.
  • 500g of natural / greek yoghurt
  • ⅓ cup of chia seeds
  • 1⅓ cup of full-fat milk / coconut / almond
  • 250g of mixed frozen berries
  1. Pour your yoghurt into a bowl
  2. Get the chia seeds, and sprinkle them over the yoghurt
  3. Pour the milk into the bowl and stir until combined.
  4. Mix in the frozen berries
  5. Cover and allow to set in the fridge for a minimum of 4 hours, or overnight to set.
You can use greek yoghurt for a tangier taste.
Coconut milk or Almond milk can also be used as an alternative.

This porridge also makes for a great ‘sane’ snack when you have those afternoon munchies.  In fact, I might go have a bowl right now.

Also, try it with cherries, you won’t be disappointed.

Update October 2017: I’ve updated this recipe, as you can use greek yoghurt.  I’ve also made it with coconut milk (carton), and with almond milk.  It does alter the taste, but it’s lovely all the same.