Gluten Free 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! Recipe provided by Becky Excell
Credited to: Nairn's
Kcal: 408.0
Difficulty: Pretty easy
Serves 1
20 mins prep
10 mins cooking time
Ingredients
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
Method
- Add your oats and water to a saucepan and leave to soak for at least 20 minutes.
- After 20 minutes, add your unsweetened almond milk to the pan and cook on a medium heat for 5 minutes.
- 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.
- 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.
Nutritional information per serving
Kcal
408
Fat
15.3g
Carbs
51.3g
Protein
18g
Fibre
6.8g
Sugars
15.1g
