The Chia Collective

The Chia Collective Organic Chia Porridge

400g per Pack

Organic Chia Porridge

So porridge is porridge, right? Well, not quite, unlike a lot of other “just add milk” porridges, we take the finest grade organic oats and mill them to perfection, ensuring a really good texture in just five minutes and without the need for cooking. The result is a beautifully creamy,  chia enriched porridge packed full of beta-glucan, protein and Omega 3.

  • No artificial preservatives
  • No artificial flavours
  • 100% organic

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Chia Porridge

450g per Pack

A hand holding bowl of Organic Chia Porridge with walnuts, pomegranate seeds and assorted berries on top. A pomegranate sits on a wooden board beside the bowl.


93.5% Whole grain oat flakes*, 6.5% Chia Seed* (Salvia Hispanica). *Certified Organic Ingredients

Nutritional Information

Energy, 1576kj / 377kcal Fat, 8.6g (of which saturates) 1.5g Carbohydrates 55.6g (of which sugars) 1.1g Fibre 11.6g Protein 13.5g Salt 0.01g *Each pack contains 11 servings


Selection of ingredients for the Organic Chia Muesli. Organic Porridge: oat flakes and chia seeds
A bowl of Organic Chia Porridge with walnuts, sunflower seeds and assorted berries on top

Mini Blueberry Cheesecakes

Mini Blueberry Cheesecake recipe

These little guys are great to look at and even better to eat. They bring together everything we really love and turn porridge and chia aren’t just for breakfast, serve these for afternoon tea or as a treat after a meal

Ingredients Base

  • 1/2 cup of chia porridge
  • 1/2 cup of cocoa powder
  • 1/2 cup coconut flakes
  • 1/2 tbsp melted coconut oil
  • 3 tbsp maple syrup
  • 1/2 tsp salt

Cheese Cake

  • 1 and a half cups of soaked macadamia nuts or cashews
  • 1 can coconut cream
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1/3 cup lemon juice
  • 1 tsp salt


  • chia clusters



Add in all ingredients in a high-speed blender or food processor and blend until the mixture comes together. Press the mixture into silicon muffin tins. There should be enough to make 5-6. If you don’t have silicon muffin tins, use a loaf pan or any dish you can line with parchment paper.


Add all the ingredients into the food processor or high-speed blender and blend until smooth. Portion out the mixture into the crusts. Freeze until it has set.


Add the blueberries in a saucepan over medium high heat. The frozen cherries will “melt” therefore you don’t need to add water. Add 3 tsp of cornstarch as the berries defrost on the pan and mix thoroughly to get rid of clumps. Bring to a boil for 30 seconds before lowering the heat to a simmer. The blueberries should thicken into a sauce as it cools and coat the back of a spoon.


Add the blueberry sauce on top of the cheesecake layer, then add the crumble on top of the cherry sauce. Freeze until ready to serve!
To serve, pop the cheesecakes out of silicon tray/ parchment paper and allow thawing of 30 minutes before serving.