Superseed ChiChi
Chia, hemp, and flax on top of chickpea flakes — protein, fiber, and omega-3s in a bowl that still tastes like a warm breakfast cereal. The seeds thicken it as it cooks, so you end up with something closer to a creamy porridge than a loose oatmeal. Kiwi and banana on top keep it bright.
Ingredients
- ½ cup Maple Brown Sugar ChiChi
- 2 teaspoons chia seeds
- 2 teaspoons hemp seeds
- 2 teaspoons ground flaxseeds
- 1½ cups milk (dairy or plant-based both work)
- Dash of cinnamon
- Dash of salt
Instructions
- Add everything to a small pot — ChiChi, all three seeds, milk, cinnamon, and salt — and cook over low-to-medium heat, stirring now and then, for 5 to 7 minutes.
- Cook until creamy. It will look thin for the first few minutes, then thicken quickly once the chia starts to hydrate. Pull it off the heat when it coats the back of a spoon.
- Spoon into bowls and top with the banana and kiwi slices.
- Drizzle with honey and eat right away.
toppings
- 1 kiwi, sliced
- ½ banana, sliced
- Honey, for drizzling
Tips and swaps
It keeps thickening off the heat. If it sets up more than you want, stir in a splash of milk before serving.
Ground flax, not whole. Whole flaxseeds pass straight through — the ground version is what actually delivers the omega-3s.
Keep it vegan. Swap the honey for maple syrup or date syrup.
Overnight version. Skip the stove: combine everything in a jar, refrigerate overnight, and eat it cold with the same toppings.
Other toppings that work. Berries and almond butter, or toasted coconut and a spoonful of jam.
