I made you Strawberry Almond Porridge. Because I often wake up thinking things like, “I wonder what would happen if I threw a pile of chia seeds in my Vitamix and spun the living daylights out of them?”, or, “I wonder if soaked chia seeds would make a good base for ice cream?”, which leads to, “If I used chia seeds as an ice cream base, I wonder what will happen when I churn it?”. Sometimes I wish I could turn my brain off. Or at least put it on pause so that I can catch up with the 324 draft posts I have sitting in my folder. I wish I were joking about the draft post situation.
So with chia seeds on my mind I whipped this up for you. In full disclosure this is a recipe I created years ago before I embarked on my keto journey, so it wasn’t keto enough for y’all. Thus, I tweaked, and the Strawberry Almond Porridge has once again become a keto staple at the Brown house. It’s fast, simple, easy and delicious. Plus, it makes cereal seem like chomping on cardboard. And no-one wants to do that.
Whip it up the night before so it’s ready the instant your feet hit the floor – bar finding a clean spoon and giving it a quick stir. I often make a huge batch on a Sunday night, divide it into Pyrex glass bowls and stack them in the ‘fridge. Then, as I zoom through the kitchen on my way out the door in the morning, I grab one. 20 minutes later I am at my desk enjoying a sweet bowl of scrumptious keto yum. Even quicker than cereal. HA.
The texture is creamier and softer if made the night before. One more night-before advantage – you can throw in the frozen fruit and voila! When you pad bleary-eyed into the kitchen, the fruit is defrosted, the chia seeds are soft, and the texture is thick and creamy. A swift stir and your porridge is done.
I’ve also served this up for dessert to a chorus of “Yum!”s around the table. If you do a big batch once a week you will also have a stash in the ‘fridge for those scary moments when you get the munchies and want something sweet. Whip out a bowl of this and you’ve got a super keto snack right at your fingertips.
Keto over cereal EVERY. SINGLE. TIME.
Strawberry Almond Porridge
Author: Carrie Brown | Prep time: 3 mins | Chill time: Overnight | Total time: 3 mins + overnight | Serves: 6
What You Need
- 1 1/3 cups / 14 fl oz. unsweetened thin coconut milk (carton)
- 1/3 cup chia seeds
- 1 lb / 450g Full Fat Yogurt or Greek Yogurt
- ½ lb / 225g frozen strawberries, roughly chopped (do not defrost them first!)
- 1 tsp. vanilla extract
- ½ cup toasted, chopped almonds
What You Do
- Pour the coconut milk in a mixing bowl or large Pyrex glass bowl.
- Add the chia seeds and stir immediately to stop the seeds sticking together.
- Add the yogurt and vanilla extract and stir well.
- Add the chopped frozen strawberries and stir into the mixture.
- Cover and refrigerate overnight.
- In the morning, add the toasted, chopped almonds and give the mixture a good stir until completely mixed.
Top Recipe Tips
- Store in an airtight container in the fridge.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More dessert recipes
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags at the bottom of the post to help you find more recipes using certain ingredients or from certain categories.
Podcast Episodes and You Tube Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?
- Keto / Low Carb Treats: should you eat them? Hear what Dr. Ken Berry and I have to say about it!
Substitutions
- Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
- Replace the Greek yogurt with Kite Hill Almond Milk Yogurt for dairy-free. The flavor will be slightly different.
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