Banana Chia Porridge

This banana chia porridge is a great option if you’re looking for an egg or oat free breakfast. Chia seeds are a cracking source of Omega 3, protein and fibre. To help maximise the benefits of the seeds, soak them over night in milk to create a chia tapioca mixture, which will keep in the fridge for up to 5 days.

Serves: 1

Prep: 10-15 minutes

Cook: 5 minutes (ideally soak over night)


  • 2 tbsp. chia seeds
  • 150ml unsweetened almond milk
  • 1 tsp. vanilla extract
  • Sprinkle ground cinnamon
  • 1 ripe banana
  • 25g vanilla protein powder


  1. In a bowl, stir together chia seeds, milk, vanilla and cinnamon.
    Allow to sit for 10–15 minutes or, even better, refrigerate
    overnight. The chia seeds will expand and absorb the liquid
    creating a chia tapioca.
  2. Mash the banana in a bowl (or use a blender). If you’re not keen
    on tapioca texture, add the chia seeds to the blender to make the
    porridge a smoother consistency.
  3. Place the chia mix and banana in a non-stick saucepan and gently
    warm through.
  4. Remove from the heat and stir in the protein powder.