Overnight Chia Porridge

Every week I make a couple of breakfasts that I can just leave in containers in the fridge for those mornings when I'm in a little bit more of a rush. This is been a great option and really satisfying. 

If you are celiac or oats don't sit so well with your body, you may want to use rice flakes over oatmeal. 



  • 1/2 cup rice flakes or traditional rolled oats
  • 2 tablespoons chia seeds
  • 1/4 teaspoon ground cinnamon
  • 250ml (1 cup) nut or coconut milk
  • Mixed berries, blended and stired through.
  • Greek-style yoghurt, to serve
  • Fresh berries, to serve
  • Nuts and seeds to sprinkle
  • Maple syrup, to drizzle


  1. Combine the rice flakes or oats, chia seeds, cinnamon and almond milk in a bowl. Cover and place in the fridge overnight to soak.
  2. If you like a warm breakfast transfer the oat mixture to a saucepan. Cook, stirring, over medium-low heat for 5-10 minutes or until thick and creamy. Otherwise eat as is.
  3. Divide the porridge among bowls. Swirl some jam through some yoghurt. Dollop over the porridge. Top with raspberries and almonds and drizzle with maple syrup.

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