Chia Porridge

This breakfast will sustain your energy through the morning. The prunes can be replaced with other dried fruits: dates, apricots, or figs. The cinnamon may be replaced with maca, nutmeg, vanilla, cardamon, mesquite powder, or freshly grated ginger. Serve this with Almond Milk and freshly sliced fruit.


  • ½ cup buckwheat, sprouted
  • ¼ cup chia seeds, soaked
  • 2 cups sliced banana
  • ¼ cup prunes, pitted
  • 1 teaspoon cinnamon
  1. Soak the buckwheat in water at room temperature for 6 to 8 hours. Soak the chia seeds in a separate bowl in ¾ cup water in the refrigerator for 6 to 8 hours. Stir the chia seeds a few times for the first 10 minutes.

  2. Rinse and drain the buckwheat a few times, until the water is clear.

  3. In a food processor or blender, blend the buckwheat until smooth. Add just enough water, a tablespoon at a time, to help it blend.

  4. Add the banana, prunes, and cinnamon to the buckwheat and continue blending until smooth.

  5. Stir in the chia seeds. Pour the porridge into serving bowls and serve.


Calories: 403 | Fat: 6 g | Protein: 10 g | Sodium: 10 mg | Fiber: 16 g


Prunes are plums that have been dehydrated into a wrinkled, chewy, dried fruit. They are great additions to smoothies, jams, compotes, and other sauces. They can be used as a sweetener to replace dates or raisins. Prunes are a great food for breaking a fast; they are a nutritious fruit high in antioxidants, phytonutrients, vitamin A, potassium, iron, and copper.

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