Breakfast, Featured, Recipes

RECIPE: 3-Grain Porridge with Almond Butter and Chia Seed Jam

March 29, 2016


It’s no secret that I love breakfast foods, and when I have a little extra time I like to reach for a warming bowl of grains in the morning.  Today I wanted to mix up the standard oatmeal by adding some extra grains and my favorite salty-sweet combination of almond butter and jam.  Steel cut oats, buckwheat, and quinoa are cooked in almond milk until they turn into a super creamy porridge, and then they’re topped with all the things, including chia seed jam.  I love chia seed jam because you can make it with whatever fruit you have on hand, and you can also make it in smaller batches to avoid having a ton in your refrigerator.  I mean, I love jam, but if it’s there, I’m going to eat it all, if you know what I’m saying.  The recipe below makes enough for two cozy bowls.  One for you, one for a friend.  Or if you don’t want to share, one for today, one for tomorrow.  Without further ado, here’s the 3-grain porridge with almond butter and strawberry-raspberry chia seed jam.


3-Grain Porridge with Almond Butter and Chia Seed Jam


For the porridge:

  • 1/4 cup steel cut oats
  • 1/4 cup buckwheat
  • 1/4 cup quinoa
  • 1 1/2 cups almond milk
  • 3/4 cup water
  • 1 tsp vanilla
  • Cinnamon to taste

For the chia seed jam:

  • 3/4 cup frozen mixed berries (I used strawberry and raspberry)
  • 1/4 cup water
  • 1/2 T maple syrup
  • 1/2 T chia seeds
  • 1/2 tsp vanilla
  • Squeeze of lemon juice


  • Almond butter
  • Rawnola
  • Banana slices
  • Chia seeds
  • Coconut


  1. Start the porridge.  Bring water and almond milk to a boil, then add grains and reduce heat to medium.  Cook, stirring constantly, for about 20 minutes.
  2. Meanwhile, begin the chia seed jam.  In a small saucepan, bring together mixed berries and water over medium-high heat.  Cook until the fruit defrosts and can be broken down with the back of your spoon.
  3. When the fruit mixture is broken down, add maple syrup, lemon juice, vanilla, and chia seeds.  Reduce heat to medium low and cook, stirring frequently, for about 5 minutes.  When the mixture thickens, remove from heat.
  4. When porridge is nearing completion, stir in vanilla and cinnamon.  Divide porridge into two bowls and top with chia seed jam, almond butter, fruit, and other toppings of your choice.  You can add extra almond milk to the bowl, if you’d like.

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