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Summer porridge

A healthy, summery vegan porridge with jumbo oats and bright pink pomegranate seeds

  • Prep: 20 mins
    no cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 391
  • Carbohydrates 49
  • Saturated Fat 2
  • Sugar 19
  • Protein 14
  • Fat 12
  • Fibre 14
  • Salt 0.2

Nutrition per serving

  • Calories 391
  • Carbohydrates 49
  • Saturated Fat 2
  • Sugar 19
  • Protein 14
  • Fat 12
  • Fibre 14
  • Salt 0.2

Ingredients

  • 300ml almond milk
  • 200g blueberries
  • ½ tbsp maple syrup
  • 2 tbsp chia seeds
  • 100g jumbo oats
  • 1 kiwi fruit, cut into slices
  • 50g pomegranate seeds
  • 2 tsp mixed seeds

Method

  1. In a blender, blitz the milk, blueberries and maple syrup until the milk turns purple. Put the chia and oats in a mixing bowl, pour in the blueberry milk and stir very well. Leave to soak for 5 mins, stirring occasionally, until the liquid has absorbed, and the oats and chia thicken and swell.

  2. Stir again, then divide between two bowls. Arrange the fruit on top, then sprinkle over the mixed seeds. Will keep in the fridge for 1 day. Add the toppings just before serving.

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