I just arrived home after a few days in Copenhagen – and after running around unpacking and repacking my suitcase with a different dress robe, I have about 12 hours before we leave for more exotic surroundings. I absolutely love being on the move, travelling and giving the everyday are bit of a shake-up. But whenever these wonderful occasions and periods of busy life occur my meals and eating pattern sometimes get a bit shaken-up as well, and unfortunately not always in a good way. Flight meals, early hours where you crave breakfast two times in a day, too little sleep and tempting treats on your busy way. So as you might have guessed, between packing and trying bikinis out, I managed to mix up a portion of this power porridge to bring for our very early flight tomorrow.
Those of you who have been following this blog for a while know that I am a huge fan of breakfast and that it to me (I know this is a very individual preference) is an absolutely important meal of my day. It kinda sets the mode for how I will be eating for the rest of the day, what I am gonna crave, how hungry I’ll be and if I will be making the right choices. This is why it is so damn important to have those easy to-go breakfast option that are both healthy, practical and that can be made within a heartbeat. This chia & almond porridge is a wonderful option. It can be made in advance, it keeps fresh and delicious in the fridge for days – and if your are going on a vacation you can even bring the dry ingredients with you E.g. in a glass and just mix in your preferred liquid and you have a lovely breakfast base within a few hours.
But this breakfast, snack, dessert (Oh yes you can call it whatever you want) is not only a travel or to-go meal. It is just as well a beautiful and very versatile dish that you can style and flavour in whatever directions you want. You could try making it with coconut milk, add your favourite homemade compote, add spices, roasted nuts, seasonal fruit and best of all make it look so damn pretty by arranging all of your tasty choices around the edge of the bow and serve it to yourself or someone you love.
Sweet breakfast bowl with a chia & almond porridge base
Makes 2 portions
Many recipes for chia porridge has chia seeds as the only thickening agent. I think this makes the texture of the porridge a little slimy and too wobbly to my preference. So whenever I make chia porridge I add ground flax and chopped nuts to give a more grainy and crunchy texture. But you can of course switch flax with more chia if you do not mind the texture.
Chia & almond porridge
400 ml almond milk – or any milk of your choice
3 Tbsp chia seeds
2 Tbsp ground flaxseed (or sub with 2 additional Tbsp of chia)
A generous handful almonds or hazelnuts, chopped
1/2 tsp ground vanilla
Fruit – mango, avocado, orange, banana, pomegranate, kiwi, apple etc.
Berries – fresh or frozen
Nut butterí? ?í? – E.g almond butter or the classic peanut butter
Dried fruit – dates, abricots, cranberries, figs
Jamí? ?í? / Compote eg. this sugar free berry version with chia
Extra crunch – nuts & seeds, roasted coconut, cocoa nibs, bee pollen, fresh mint leaves
Prepare the porridge the night before. Mix all ingredients together in a bowl, cover and place in the fridge. Give it a stir or two before bedtime and let in soak all night.
In the morning you divide your porridge into two bowls. Dress the porridge with the topping your prefer. I try to use at least a thing from each category to make it as delicious and tasty as possible.
The porridge keeps well for 2-3 days in the fridge, and is hereby the perfect to-go breakfast or snack meal.