I like to make this as a quick high-protein breakfast for my children before school. They like it sprinkled with cinnamon and frozen blueberries. You can use different nuts and seeds in place of the ones I use here. I prefer using the small native pecans as the base in this porridge for their mild flavor and sweetness. For better digestion and nutrient absorption, use soaked and dehydrated nuts. Alternatively, you can soak the nuts called for in this recipe overnight, drain, and then use as directed below.

When soaked, chia seeds expand and thicken the liquid they are in. You can also make a raw pudding using this method by adding a few more tablespoons of sweetener. I love the combination of peaches, almond milk, and freshly grated nutmeg, but you can play around with the ingredients. Try mashed banana in place of the peach, and add a sprinkling of raw cacao nibs on top of the pudding. You can also stir in fresh berries and ground cinnamon for another variation.


Place the raw almond milk, chia seeds, maple syrup, and vanilla powder into a 1-quart glass jar. Screw on the lid and shake well. Let the mixture sit on the countertop for about 30 minutes, then shake again. Transfer the jar to the refrigerator to sit overnight, or for about 8 hours. In the morning, shake the jar again. If you have time, it is best to bring the porridge to room temperature before serving. Pour the chia porridge into a serving bowl, stir in the peaches, and serve with optional toppings if using. Store any leftover porridge in a covered glass container in the refrigerator for up to 3 days. The Modern Coffer of Information

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