Maple Coconut Chia Power Porridge

Wake up to a velvety porridge that combines the nutty flavor of coconut, the super‑food power of chia, and the natural sweetness of maple. This breakfast is not only delicious but also packed with protein, fiber, and healthy fats. In just 35 minutes you’ll have a meal that keeps you full and satisfied until lunch.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup chia seeds (85 g)
• 2 cups unsweetened coconut milk (480 ml)
• 2 Tbsp maple syrup (30 ml)
• 1 Tbsp vanilla whey protein powder (or plant‑based alternative)
• ¼ cup coconut flakes, lightly toasted (30 g)
• 1 cup fresh blueberries (140 g)
• ½ tsp ground cinnamon
• Pinch of sea salt

Instructions

1. In a medium saucepan, whisk together coconut milk, chia seeds, maple syrup, protein powder, cinnamon, and salt.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent clumping.
3. Reduce heat to low and let it cook undisturbed for 4–5 minutes, or until the chia seeds have expanded and the porridge has thickened slightly.
4. Remove from heat and stir in the toasted coconut flakes for an extra crunch and nutty aroma.
5. Transfer the porridge to a heat‑proof bowl or individual serving dishes.
6. Top generously with fresh blueberries for burst of color and antioxidant power.
7. Let the porridge sit for 30‑60 seconds; the chia will absorb moisture and become even silkier.
8. Serve immediately, optionally adding a splash of extra coconut milk for a creamier consistency.
9. If desired, sprinkle additional fresh blueberries or a drizzle of maple syrup before serving.
10. Enjoy warm for a protein‑laden breakfast that fuels your day and satisfies your taste buds.

Chef's Note

Pro tip: For an extra protein boost, fold in a scoop of vanilla whey or plant‑based protein powder into the liquid before simmering. The sugar content stays low and the dish remains beautifully balanced.

Make-Ahead Tips

Cool the porridge completely, cover, and refrigerate for up to 2 days. Reheat gently on the stove or microwave, adding a splash of coconut milk to loosen, then sprinkle fresh blueberries again before serving.

Substitutions

Use almond or oat milk for dairy‑free option. Replace maple syrup with agave or honey (if not vegan). Swap blueberries with sliced kiwi, chopped mango, or blackberries.