Oat & chia porridge
- Sara Buenfeld
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 4 mins
plus overnight soaking
A star rating of 4.2 out of 5.6 ratingsRate
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Make this vegan breakfast packed with healthy ingredients including flaxseeds. You'll benefit from calcium, vitamin C, fibre and one of your 5-a-day. Make with gluten-free oats as desired!
Dairy-free
Egg-free
Gluten-free
Healthy
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
150g porridge oats
-
50g milled seeds
with flax and chia
-
400ml fortified oat milk
-
200g coconut yogurt
-
40g flaked almonds
toasted
-
2 pink grapefruit
segmented and chopped (4 portions)
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Nutrition: per serving
- kcal370
- fat19g
- saturates6g
- carbs34g
- sugars1g
- fibre8g
- protein11g
- salt0.2g
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Method
-
step 1
Soak the oats and seeds in 800ml water overnight. Toast your flaked almonds in a dry frying pan over a medium heat until golden brown on each side, about 2-3mins. Set aside in an airtight container.
-
step 2
Tip into a pan with 200ml oat milk and heat, stirring, until bubbling and thick. If you're following our Healthy Diet Plan, save half for the next day. Will keep in the fridge for two days. Divide the rest between two bowls, along with 50ml oat milk each and topping with a quarter portion each of the yogurt, almonds and grapefruit.
-
step 3
The next day, prepare the second grapefruit and reheat the leftover porridge in a pan with a splash more oat milk before serving with the toppings as described in step 2.
RECIPE TIPS
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HOW TO MAKE YOUR OWN OAT MILK
Try making oat milk at home with our easy-to-follow oat milk recipe.
Recipe from Good Food magazine, January 2020
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A star rating of 4.2 out of 5.6 ratings
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