Warm Vanilla Chia Porridge 2 Ways

This is pure comfort in a bowl. Warm, silky smooth, buttery, and with some crunch, this porridge has got all the feels and is packed with flavourful fresh nutrition! Whether you’re feeling like a vibrant Mixed Berry Nut Butter Crunch Porridge or a fall-feels holiday in a bowl Baked Spiced Apple Pecan Pie Porridge – I’ve totally got you covered! Unlike oats this porridge won’t spike blood sugar, contains much more nutrient density than oats all while keeping you full and satiated! These two very different ways of serving them up (the base porridge recipe remains the same) keeps it super fun and flavourful with totally different feels! Definitely my favourite porridge evahhhhh!

Warm Vanilla Chia Butter Berry Protein Porridge ingredients

Need a quick option to take to work? You can easily make this porridge without cooking the night before in a glass container or jar! Add the porridge recipe ingredients to the container, lid on then shake it all up vigorously so as to avoid any lumps. Leave the porridge in the fridge overnight. Decide on which of the two porridges you’d like to top it with and prepare then place into a separate container to add to the porridge just before you’re ready to eat. It won’t be warm, but it’s still delicious!

Warm Vanilla Chia Butter Berry Protein Porridge in a bowl
Mixed Berry Nut Butter Crunch Porridge

The huz and I love making this bowl of goodness, especially on the weekends. It’s a nice warm change once in a while from my Thrive Smoothie, which we have just about every day. This porridge gives you the 5 to thrive with healthy fats, fiber, protein, (macronutrients), colored cellular carbohydrates plus loads of micronutrients, vitamins, and minerals. Best of all it’s quick to make and keeps you feeling satiated just like my Thrive Smoothie does for hours on end with heaps of energy and with your brain on! The scientific literature shows that 20g of protein helps to shut down a handful of hunger hormones so that you feel satiated for hours. This is why I use 20g of protein in my porridge. Sometimes I might add just 10g and pair my porridge with a couple of eggs which each contain approx. 6g each. This way I hit my 20g of protein to stretch out my blood sugar curve so that I don’t need to graze and snack and also for building lean muscle mass.

Sliced apples tossed in coconut oil and spices with halved pecans into the oven.
Baked Spiced Apple Pecan Pie Porridge

Warm Vanilla Chia Porridge 2 Ways

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Recipe by Priscilla Soligo Course: Breakfast, Desserts, Snacks


Prep time




  • For the Porridge
  • 480g 2 Cups Unsweetened Almond Mylk

  • 20g 1 Serving Vanilla protein Powder (collagen, whey, or plant based – whatever works best for you – sweetened with stevia or monk fruit)

  • 42g ¼ Cup Chia Seeds

  • 14g 2 Tbsps Ground Flax

  • 30g 2 Tbsps Coconut Oil

  • Porridge #1: Mixed Berry Nut Butter Crunch
  • 180g 1 Cup Fresh Mixed Berries

  • 2 2 Heaped Tbsps Nut Butter of choice or Coconut Butter, or Coconut yoghurt

  • 48g ¼ Cup Almonds, sliced

  • 24g 2 Tbsps Pumpkin Seeds

  • 20g ¼ Cup Coconut Flakes

  • 18g 2 Tbsps Cacao Nibs

  • 4g 1 tsp Vanilla Extract

  • Porridge #2: Baked Spiced Apple Pecan Pie
  • 1 Med-Lg Red or Green Apple, cored, halved, sliced approx. ½ cm thick

  • 15g 1 Tbsp Coconut Oil

  • 3g 1 tsp Pumpkin Spice (I like Simply Organic brand)

  • 1g ½ tsp Ground Cinnamon

  • 65g ½ Cup Pecans, halved


  • To make the porridge:
  • On the stove on medium heat in a pan, melt the coconut oil.
  • Add in the almond milk, vanilla extract and stir for one minute.
  • Add in the protein powder, ground flax, and chia seeds. Whisk together for another minute or two until well combined and to remove lumps.
  • Continue to stir on low heat while porridge thickens for approx. 3 minutes.
  • Turn off the heat and transfer the porridge from the pan into two serving bowls.
  • Top with either the Mixed Berry Nut Butter Crunch toppings or the Baked Spiced Apple Pecan Pie toppings.
  • To make the Baked Spiced Apple Pecan Pie toppings:
  • Preheat the oven at 180C/ 356F.
  • Place apple mixture onto a baking tray and bake at 180C/ 356F for 25 minutes.
  • In a bowl, combine the apple slices, coconut oil, and spices. Toss well to coat.
  • On a separate baking tray, place pecans onto tray and bake at 180C/ 356F for 6-8 minutes. I do this during my apple slices baking on a separate baking tray.
  • Once apple slices and pecans are baked remove from the oven and divide as toppings to place on top of your prepared warm vanilla chia protein porridge.


  • Note: Make a nut-free version of my porridge by using coconut mylk and simply switch out the nuts for seeds and nut butter for seed butter (I love sunflower seed butter), or just coconut yogurt. So easy!
  • Storage: Porridge stores well in an airtight sealed container in the fridge for up to three days. Consume cold, or gently warm back up on the stove and add a generous splash of plant mylk (almond mylk, or coconut) to it before serving.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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