Porridge makes a wonderfully comforting and satisfying breakfast on colder mornings and the pecans and chia seeds in this version make it both a bit of a treat and more satisfying with its higher fat and protein content. You can substitute the pecans with any nuts you have in your cupboard and if I’m in a hurry, I often use ground almonds instead.
The fibre in the oats, chia seeds and pecans supports healthy digestion and help to regulate blood sugar levels, and serving the porridge with a topping of fruit adds antioxidants to your breakfast.
Ingredients (2 Servings)
80g pecans (ground up in a nutribullet/magimix or finely chopped)
3 heaped tbsp porridge oats
1 tbsp chia seeds
1 heaped tsp cinnamon (or less to taste)
Any nut or dairy milk
Instructions
Mix the dry ingredients then add enough milk to form a runny porridge consistency. Leave to rest for a few minutes, stirring from time to time. The chia seeds will swell, absorbing the milk so keep any eye and add more milk if necessary.
If you have time to leave it to soak for a few more minutes do, otherwise heat it on a medium heat, then lower the heat and cook gently for 10-15 minutes before serving. Keep adding milk to get the consistency you like.
Serve topped with extra pecans and some fruit. Banana and chopped apple works well but any antioxidant rich berries are equally good.
