Vegan Blueberry Porridge
Both delicious and healthy, this vegan blueberry porridge recipe is an amazing breakfast that will keep you full all morning. And it is of course gluten-free!
Delicious recipe by Becky Excell
- For the blueberry compote
- 28g blueberries
- 1 tsp maple syrup
- 1 tsp lemon juice
- 1 tsp water
- For your oats
- 50g gluten free oats
- 125ml water
- 125ml almond milk
- Toppings
- 1 tbsp pumpkin seeds
- 1 tsp peanut butter
- 2 strawberries
1. Add your oats and water to a saucepan and leave to soak for at least 20 minutes.
2. After 20 minutes, add your unsweetened almond milk to the pan and cook on a medium heat for 5 minutes.
3. In a second saucepan, add your blueberries, maple syrup, lemon juice and water. On a low heat, allow the berries to become soft and gooey and the liquid to reduce to be more like a syrup. This should take around 10 minutes.
4. Once your porridge is nice and thick and creamy, spoon it into your fave porridge bowl. Add your blueberry compote on top, sprinkle on some pumpkin seeds and finish with a strawberry.
