Chia Rice Porridge w Peaches, Fresh Dates & Toasted Pumpkin Seeds


I’m not normally a porridge kind of gal in Summer but this combo is truly dreamy. I woke up earlier this week craving porridge and with a fruit bowl full of peaches, I decided to play around with some combinations that ended up being deliciously good! However, you could use any kind of seasonal fruit in place of the peaches and if you’re not gluten-free, the brown rice flakes could be replaced with oats.

Chia Rice Porridges w Peaches, Dates & Toasted Pumpkin Seeds – serves 1 adult or 2 children

  • 1/3 cup brown rice flakes (or oats if not gluten-free)

  • 2/3 cup recently boiled water

  • 1 Tbspn white chia seeds

  • ½ tsp cinnamon

  • 1 tsp runny honey

  • 1 Tbspn Pic’s Crunchy Peanut Butter

To serve:

  • 1 sliced peach

  • 2 Medjool dates, pitted

  • 2 Tbspn thick Greek yoghurt (I love Puhoi Valley)

  • 1 Tbspn toasted pumpkin seeds and coconut chips

  • Drizzle of runny honey

  1. Before you start the porridge, make sure you have all of the topping sorted, including the toasted pumpkin seeds and coconut chips.

  2. To make the porridge, place the rice flakes, water, chia seeds, cinnamon and honey into a small saucepan and bring to the boil, stirring. Reduce the heat and simmer, stirring constantly for 3-4 minutes until thick.

  3. Once almost ready, add in the peanut butter and a dash of recently boiled water and cook, stirring for a further minute or two until your desired consistency is reached (I like my porridge thick!).

  4. Pour the chia rice porridge into a serving bowl and top with the peaches, dates, yoghurt, toasted pumpkin seeds and coconut chips before drizzling with a little honey.

  5. Enjoy!

#breakfast #glutenfree

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