Oats & Chia Congee

Updated at: Thu, 17 Aug 2023 04:50:12 GMT

Step 1

In a medium pot, bring 41⁄2 cups (1 L) water 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—three-quarters of the way covered— for 10 minutes, then 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 flakes separate and incorporate into the mixture. Once the grains are soft and creamy, and most of the liquid is absorbed, remove from heat.

Step 2

When you are ready to eat, serve warm with the milk, coconut oil or butter, maple syrup to taste, plus fresh fruit and almonds, if you like.

Step 3

Portion-freezing option: After the congee is cooked (and the chia seeds and quinoa have been added), let it cool on the stovetop. Spray muffin tins with cooking spray. Portion the congee into 1⁄2 cup (115 g) servings in the cups of the muffin tin. Flash-freeze for 4 to 5 hours, or until firm. Twist or tap out each serving and place them in large zip-tight plastic bags. When you are ready to eat, add one or two to a saucepan with some milk or water and reheat over low heat for 3 to 4 minutes, uncovered.

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