Raisin Chia Porridge 5


UPC’s Raisin Chia Porridge

I realize that the title is not terribly appealing. When I think about the word “Porridge” my mind conjures up entirely fictional and imagined images from when my father used to read Patrick McManus books to me and my siblings as kids. The reading, and the stories, were amazing and wonderful. The writing was vivid and full of imagery, excellent story-telling, and certainly the kind of books that every parent should be reading to their children. As excellent as the stories were, they did happen to implant, among other things, and healthy general disapproval for “Gruel” or Porridge. Obviously, the alternate image of Goldilocks and the Three Bears would have been a much more acceptable first thought, and my parents most certainly did read to me from The Doctor, as well as Fairy Tales Grimm. Clearly today’s post isn’t about reading. The image that first came to mind was those that were left by Patrick McManus’ books; and those are not the most pleasant memories of porridge. Great stories, partly due to the level of unpleasantness!!

That said, I don’t have a better name for it. I don’t eat oat meal anymore. So this is most definitely porridge. Or Gruel. Let’s stick with Porridge, and think about Goldilocks’ story. The Goldilocks story is a good fit for this dish.

Raisin Chia Porridge
Need something delicious, creamy, and simple for your early-morning meal? Check out this Raisin Chia Porridge recipe!
Recipe type: Breakfast
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 2 cups Coconut Milk (also great with Coconut Water or Almond Milk)
  • 1 cup Chia Seeds, soaked (in 1 cup of the Coconut Milk)
  • ½ cup Cashew Flour (works with any nut meal; Cashews are especially creamy!)
  • ½ cup Raisins (Optional: Goji berries, Cranberries, Banana, Strawberry)
  • Spices: 1 Tbsp. coconut oil, 1 pinch of sea salt
  • Optional Spices: Cinnamon, Nutmeg, Cocoa (I didn't use any this time - worked great!)
  1. Soak your chia seeds in your breakfast bowl for at least 20 minutes before use.
  2. Optional: You can pre-soak chia seeds in the Coconut Milk in the refrigerator for several days for easy use.
  3. In a soup pan combine the Coconut Milk, Cashew Flour, and Chia Seeds and warm over low heat (2 out of 10).
  4. Add in the Raisins, Sea Salt, Coconut Oil, and any of the optional spices.
  5. Continue to warm slowly over low heat for an additional 5-10 minutes.
  6. Now serve and enjoy!
To serve this as a desert:
Add 1 tablespoon Maple Syrup, and a fresh berry topping, like Raspberries.



Raisin Chia Dessert

I actually started making this as a dessert, believe it or not. For some random reason, I was looking at deserts in one of the major food magazines today, and by some random stroke of inspiration, I realized that I really wanted to make some really creamy dessert recipe out of raisins. My mind began to wander down the relatively aimless track that it goes when something delicious is driving my thoughts. In short order, I had concocted up some deliciously intense creamy raisin-y thing in my mind. And once I got home and tried it out, it worked!! Well, almost. It was subtle, not vibrant and sparkling. The flavor more suited a quiet sunny morning than the kind of creamy raisin explosion that I had been envisioning. But I liked it! So, I shared it.

Raisins have an intense sweetness, entirely of their own without any added sweeteners. The magic of raisins is that they’re delicious without any help. The challenge, though, is that they’re such a strong flavor that it’s really quite difficult to find the right way to compliment them in a feature dessert. Cream is the favorite fall-back for situations like these. Fortunately, there are some Paleo-friendly ways to put together a cream dish, which can come out amazing if they’re used right!

Great Traditional Dessert Recipes – Made Paleo-Chia:

  • Paleo “Sweet Rice”: Add an additional 1/2 cup Coconut Milk and 1/2 cup Shredded Coconut, then instead of using Maple Syrup, use 2 tablespoons heated raw honey.
  • Paleo “Rice Pudding”: Add 2 tablespoons Maple Syrup and 1 tablespoon Cinnamon.
  • Pineapple “Bread Pudding”: Add 1/2 inch Pineapple chunks before heating and 2 tablespoons heated raw honey.

Add just the right amounts of Coconut Milk, Coconut Cream, and something to hold it all together (Cashew Flour and Chia, in this case) and you’ll have a really excellent cream base for nearly anything. If you’re looking for a dessert, just add some honey or maple syrup. If you’re looking for something with some tradition to it, you’ll probably want to add some Cinnamon, and maybe some other spices. And if you want a cream base for a breakfast porridge, well, add the porridge flavors: Raisins.

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