• Kelsey Bru, R.Ac

Oats & Chia Congee

Serves 6


2 cups rolled oats

1 1/2 cup steel-cut oats

1 inch knob of ginger, peeled and halved

Pinch of sea salt

1/4 cup Chia Seeds

1/2 cup quinoa flakes (optional; add another 1/2 cup of h20 if using)


For the toppings:


1 cup milk (cream, coconut milk, or nut milk of your choice)

2 tablespoons coconut oil or butter

1/4 cup maples syrup, or to taste

Fresh or frozen thawed fruit or berries for serving (optional)

Chopped almonds or other nuts for serving (optional)


In a medium pot, bring 4 1/2 cups of water (1L) to a boil over medium-high heat. Add the rolled and steel-cut oats, the ginger and salt. Reduce the heat to medium and let cook with lid on for 10 minutes - reduce the heat to low and simmer for another 15 minutes; add more water if needed, keeping an eye on the pot so it doesn‘t boil over. Add the chia seeds and quinoa flakes, if using, during the last 15 minutes of cooking, stirring occasionally so the seeds and the flakes separate and incorporate into the mixture. Once the grains are soft and creamy, and most of the liquid is absorbed, remove from heat.


When you are ready to eat, serve warm w/ the milk, coconut oil, maple syrup to taste, berries and almonds, if you like.


Portion freezing option: After the congee is cooked (and the chia and quinoa have been added), let it cool on the stovetop. Spray muffin tins with cooking spray. Portion the congee into 1/2 cup servings. Flash freeze for 4-5 hours, or until firm. Twist or tap out each serving and place them in a large zip-tight plastic bags. When you are ready to eat add one or two to saucepan with some milk or water and reheat over low heat for 3-4 minutes, uncovered.


You can really make this your own with whatever toppings you like, hope you enjoy!

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Kelsey Bru

Registered Acupuncturist

Doctorate of Traditional Chinese Medicine

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Thuja Wellness 1416 8th Ave | South Granville/Kitsilano

Ph: 604-732-8404

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