Chia porridge with pecan cinnamon crunch and blood orange
Creamy vegan chia porridge made with oatmeal, chia seeds, maple syrup and oatmeal. Topped with fresh blood orange and served with delicious pecan cinnamon crunch!
For a few months during the week, I have had the same breakfast almost every morning during the week: Overnight Oats. It's the tastiest and simplest breakfast for me and fits in perfectly with my daily routine. In the evening I add oatmeal, nuts, seeds and seeds together with a vegetable milk in a glass and put it in the fridge overnight. Depending on the season also ends up directly frozen fruit with in the mixture. The next morning, everything has become a creamy porridge, which I mix with fresh fruit and then enjoy in the morning at my office desk.
In the morning, I just have to go fast. Every morning after getting up, showering and getting dressed I drink coffee with oatmeal, pack my bag and drive straight to the office. For breakfast it is too easy too early and I have no patience to sit down at the table. In the morning I have momentum and am ready to start my day right after my coffee! At the weekend it may be a bit more opulent, as I sit at the table, drink coffee and freshly squeezed juice and love fresh rolls, French toast, pancakes or egg dishes for Sunday breakfast.
That's why Overnight Oats are my perfect match. the-week breakfast. In winter, it may also be a quick porridge, for example. I have a fully equipped kitchen in the office and can prepare a breakfast there. Or I work in the home office and want to enjoy a hot breakfast. Maybe you do not eat a sandwich during the week, so you're looking forward to a creamy porridge this weekend? However, my chia porridge is delicious, fast and extremely versatile. And you can also change it according to your mood. Plus, you can easily convert it to Overnight Oats and prepare it the night before.
Vegetable milk instead of cow's milk
The fact that I use almost exclusively plant milk at home has somehow come up in the past few months. After an antibiotic treatment, I suddenly could not tolerate any cow's milk in my coffee or cereal. Something like that happens more often and I was at the time busy with herbal milk alternatives. Finally I got stuck with oatmeal or oat drink, as one would have to say correctly. And although I tolerate and like cows milk in the meantime, I've become so used to my oatmeal that I prefer them now.
Whether cocoa, semolina pudding, overnight oats or porridge: I love the variety of plant milk and the taste. Where: soy milk I just do not like. Although soy for milk is also produced in Europe today, I'm not a fan of it. I have tasted almond milk in various variations and unfortunately I do not like it at all, the taste of marzipan reminds me too much. My favorite is and remains simply the oatmeal. She also comes in organic quality and she comes from Europe.Whether superfood or not, I just like the consistency immensely. Chia wells up and I like the soft taste of my cereal. On the other hand, I actually consider oatmeal to be a real local superfood. In addition to carbohydrates, oats also contain protein, fiber, vitamins, zinc, iron, magnesium, glucans and much more. And besides, he makes you full for a long time. For me the perfect breakfast. Incidentally, I prefer kernels of oatmeal or oatmeal. Also in Porridge and Overnight Oats, the flakes are soft enough, but still retain bite and are not as "slimy" as finer flakes. But that's a matter of taste, of course.
Creamy chia porridge with crunchy topping
In addition to oatmeal and chia seeds, my beloved oatmeal is also used in my chia porridge. Of course you can also use normal cow's milk or another herbal alternative that tastes good. Oatmeal, by nature, I find slightly sweet and therefore do not need too much sweetener. My porridge comes out with 1 teaspoon maple syrup per person. If you want to avoid sugar completely, you can simply omit the sweetener or replace it with Stevia or another sugar substitute. My pecan cinnamon crunch gets so crispy because I roasted it with some maple syrup and coconut oil in the pan. Alternatively, you can also use another neutral oil that may be heated. You also need very little of it.
Now in the winter, blood oranges or other citrus fruits such as clementines or oranges fit perfectly in the porridge. Otherwise try bananas or berries in the summer or as TK-Ware in chia porridge. Have fun and enjoy your meal!
Chia Porridge with Pecan Cinnamon Crunch and Blood Orange
- 30 g of pecan kernels
- 1 dried TL coconut oil
- 2 teaspoon maple syrup
- 1 Msp. Cinnamon plus a little more to serve
- 1 blood orange
- 50 g hearty oatmeal
- 1-2 tablespoons chia seeds
- 400 ml oatmeal
Distribute the porridge on two bowls, top with the blood oranges and sprinkle with the pecan cinnamon crunch. Add a pinch of cinnamon to it and serve immediately.
The porridge can also be prepared as Overnight Oats: mix cold oats, chia seeds, maple syrup and oatmeal and let them swell overnight in a well-closed container. Serve with blood orange and the pecan cinnamon crunch the next morning.