Power Porridge with Balsamic and Basil Strawberries

Need a breakfast that will have you springing out of bed in the morning? This might just be the thing… Protein packed, with slow release carbs and a delicious balsamic and basil compote to boot. I can almost guarantee this will make a porridge lover out of you, if you aren’t already.

I have called this power porridge because it contains a nutrient dense/ protein-packed superfood, chia seeds. In ingredient that transports the modest oat porridge into something that bit more energy fuelling.

Chia is quite a popular ingredient nowadays among the ‘healthy’ foodies. They are the seeds of a plant native to south america that are high in amino acids, omega three and also fibre. As such they make a great addition to recipes, from porridge to my protein pancakes.

For anyone less familiar with chia seeds, you might have seen them in the supermarket or in cafes served in the form of wobbly pudding, not dissimilar to frogspawn. Since I am not in the market for infantilizing all my meals into baby food (and the texture of them is like regurgitated rice pudding) I like to find other ways to incorporate these little seeds into my diet that are enjoyable. This is one of them. Mixed into porridge and served with a sweet and sour, balsamic and basil macerated strawberry. The best way to use this season’s freshest fruit.

Power Porridge with Balsamic and Basil Strawberries

Power Porridge with Balsamic and Basil Strawberries Recipe

In the instance, I have popped the balsamic strawberries and the porridge into jars, to place in the fridge overnight for a speedy  breakfast. I have made up double quantity to last for a couple of days.

Serves 4

  • 200g/ 2 cups rolled oats
  • 2 tablespoons chia seeds
  • 500g fresh strawberries, chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped basil
  • 2 tablespoons maple syrup


Place the chopped strawberries in a large bowl with the balsamic and maple syrup. Toss to coat nicely.

Set the strawberries aside to marinate for 15 minutes, or whilst you make the porridge. The longer you leave them, the more the acid in the vinegar begins to break them down and soften them.

Meanwhile make the porridge by adding the oats and chia seeds to a sauce pan. Cover over with water, add a pinch of salt to the pan and place over a low/ medium heat. Cook for 3-5 minutes, or until the mixture starts to thicken into porridge texture. Add a little more water if needed to reach desired consistency.

Divide the balsamic strawberries between jars, or bowls to serve and top with the chia seed porridge.

Serve with additional seeds, or nuts of your choice



  1. Love the idea of marinating the strawberries in balsamic! I’ve never done that before, and it just makes it sound like it will have so much more ooomph than my usual of just chopping and adding! X

  2. oh its so fab. I love it, but you really need the sweetness of the maple syrup to counterbalance it, otherwise it is too much. Its great with basil and black pepper.
    I often make up a big punnet of it and serve it with french toast and pancakes too.

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