Chia seeds are a real superfood: they are loaded with omega 3 fatty acids, antioxidants and a range of minerals including calcium. Chia seeds are also gluten-free and GAPS-legal, making them a great grain-free breakfast option.

To make the chia seed porridge, the chia seeds are simply mixed with coconut milk (or almond if you prefer) and a vanilla bean, and left to plump up in the refrigerator overnight. In the morning, just remove the vanilla bean and give the porridge a good stir.

The porridge heats up in just a couple of minutes on the stovetop. I enjoyed mine with some sliced banana, honey, and chopped roasted hazelnuts.

I also enjoyed eating it cold with some sliced mango.

It has more of a pudding-like texture when eaten cold. I think it will make a fantastic breakfast in the summer months topped with some sweet and juicy fresh berries.

I am also testing a “to go” version, perfect for office workers or teens with early morning sports training. I made a quarter recipe of the porridge in a jam jar, then added bananas, honey, nuts and mango.

Overnight chia seed porridge

1 400 ml can of coconut milk (or same quantity almond milk)

50 g chia seeds (I used white but black is fine too)

1 whole vanilla bean

optional toppings – any fruit, nut, seed, honey, maple syrup, etc

Serves 4 – portions may look small but the porridge is very filling

Combine the coconut milk and chia seeds in a jar with a lid or other closed container.

Slice the vanilla bean in half length-wise. Scrape out the seeds and add to the mixture, then add the pods as well.

Stir, or better yet close the jar and give it a good shake. Refrigerate overnight.

In the morning, remove the vanilla bean and stir well. Heat up in a pan on the hob or eat cold as is, with whatever toppings you fancy.