Chia Breakfast Porridge (Vegan, Paleo, Nut-Free)

Byline: Coach Bryn

There’s something incredibly comforting about the statement, “Made in a peanut- and gluten-free facility.” That comfort ends when in order for that statement to be present, I need to be holding a box of processed something. Gotta love the allergic life.

The Struggle is Real (Food)

In my household, even a trip to the produce section requires an extensive internet search and careful planning. We eat real food.

We have a combined allergy list of gluten (celiac), dairy, peanuts, treenuts, shellfish, strawberries, melons, and all legumes with sensitivities to eggs, corn, soy, and processed chocolate (cacao seems to be ok).

Plus enough environmental allergies to make Oral Allergy Syndrome a regular spring/summer/fall occurrence. Oh, and celiac disease that was un-diagnosed for so long that going grain-free became necessary to facilitate healing.

So, legumes…this is our real-food-identifying wild card and the thing that makes an allergy label on a box so comforting. Did you know that jicama is a legume? Neither did I until I heard about the new food of the moment and wanted to try it.

Thankfully, my google-fu was strong enough to keep me from making my girlfriend sick. The result is a search history filled with “is ___________ a legume?” and a whole lot of recipes!

The one I am sharing today was my lifesaver during the Polar Vortex. I needed a warm, comforting, stick-to-your-ribs type of real food breakfast that I could prepare in bulk and that fit within the ridiculous confines of our dietary restrictions. (Sorry, oatmeal, it’s not you, it’s me.)

The bonus of this recipe is that it is also delicious cold (and by not heating the ingredients, you could even make it raw), so I’m looking forward to having it over the summer as well. It’s also easy to swap out the berries for any other fruit flavor you might like.

Chia Breakfast Porridge (Vegan, Paleo, Nut-Free)

IngredientsChia Breakfast Porridge

  • 2 cups frozen berries. I used a mix of raspberries, blackberries, and blueberries
  • 2 cups coconut milk (about 1.5 cans)
  • 1/2 cup crushed pumpkin seeds
  • 1/2 cup flaked coconut
  • 1/2 cup hemp protein
  • 1/2 cup hemp seeds
  • 1 cup chia seeds (Pro tip: to keep them from getting stuck in your teeth, buzz them up in a coffee grinder first!)
  • 2 tsp vanilla 1 tsp cinnamon

Optional

3 Tbsp maple syrup if the berries are not sweet enough 1/2 cup collagen – this makes the recipe NOT vegan, but still delicious

Instructions

1. On the stovetop, heat half of the milk with all of the berries in a medium sized pot.
2. Once the berries have mostly thawed, stir in all of the remaining ingredients and the rest of the milk.
3. Serve warm, topped with bananas and extra maple syrup. It’s also delicious cold if you’re in a rush.

coach bryn 150

Coach Bryn is a certified holistic health coach and productivity expert. She will help you kick butt, get healthy, and rock your purpose like a boss.  Get on the list now for the next group of 5 Weeks of Healthy Baby Steps.