Chocolate Chia & Flaxseed Porridge

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I didn’t know what to make of these recipes I’ve been seeing lately that incorporate Chia seeds. I wondered how those hard little seeds could be at all appetising!

Yet, I found out that when you soak them they absorb the liquid and become slightly gelatinous. You could say it’s an acquired taste, given the texture, but I managed to down a whole bowl quite easily and thoroughly enjoyed it.

Thanks to New Zealand organic food production company Ceres for this Chocolate Chia & Flaxseed Porridge recipe. What I like about it is that it contains not only Chia seeds but Flaxseed (or Linseed as it’s often known) as well (so important for women).

The Flaxseed was quite noticeable in the taste, so I might reduce it down from one tablespoon to two teaspoons next time. Other than that, it was unexpectedly delicious, with a good solid chocolate taste. Adding blueberries and an extra swirl of maple syrup and yoghurt made it all the better.



Prep Time 5 mins
Resting Time 1 hr
Total Time 1 hr 5 mins
Course Breakfast
Servings 1 Serving


  • 2 Tbsp Chia Seeds
  • 1 cup Rice or Almond Milk or you could use plain milk
  • 1 Tbsp ground Flaxseed (Linseed)
  • 1 Tbsp high quality Cocoa Powder (I used Dutch processed; you could use carob if you prefer)
  • 1 Tbsp natural/pure Maple Syrup or you could use honey


  • In a small bowl, using a fork, whisk together the chia seeds with the rice/almond milk to evenly distribute the seeds. Whisk in the ground flaxseed, cocoa powder and maple syrup. Put into the fridge and soak for at least an hour (or overnight). The longer you leave it, the thicker it will be. Serve with an extra swirl of maple syrup, a handful of blueberries and a dollop of yoghurt.
Keyword Chocolate Chia Flaxseed Porridge, Porridge
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4 thoughts on “Chocolate Chia & Flaxseed Porridge”

  1. I modified the recipe

    2 Tbsp Chia Seeds
    1 cup Rice or Almond Milk (I substituted Cold Brew Coffee)
    1 Tbsp ground Flaxseed
    1 Tbsp high quality Cocoa Powder (I used organic Cacao)
    1 Tbsp natural/pure Maple Syrup (I substituted Pyure Suger-free maple flavored syrup)


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