Chia Seed Porridge with Melon and Raspberry

For the chia seed porridge, coarsely dice the melon, puree and mix with the maple sugar and chia seeds, stir occasionally and let stand for at least an hour, preferably overnight in the refrigerator.

Wash the raspberries. Bring the oatmeal to a gentle simmer with the milk and water over medium heat, turning down a bit after a few minutes to thicken to desired consistency. Stir occasionally.

Stir the maple sugar and the melon puree with chia into the finished porridge and let it steep again briefly. Finally, mix in the raspberries.

Spread a few melon pieces and raspberries on the finished porridge.

Preparation Tip:

As an alternative to maple sugar, you can also use maple syrup or raw cane sugar to sweeten the chia seed porridge. If you like, you can grind the oatmeal 1 - 2 times through the grain mill (not too fine) to achieve a pulpy consistency.

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