This delicious vegan porridge is the perfect start to your morning providing essential nutrients and a steady flow of energy for the day ahead. The tiny chia seeds cooked with the oats provide a more interesting texture than your regular oatmeal and the blueberries add bursts of tangy flavour combined with the rich almond butter. Taking 10-15 minutes to cook, this is an easy, healthy and very tasty plant-based and gluten-free breakfast to add to your repertoire.
Porridge (or oatmeal as it’s known to some) has to be one of the yummiest health foods around! My family love porridge mornings. For some reason, it always seems a little less frenetic - a more sedate start to the day. I go downstairs and put it on before waking the kids then leave it on the lowest heat, gently bubbling away while I get them up and ready for school. They come downstairs to a warm bowl of porridge ready to add whichever toppings they each like best.
Vegan porridge is an incredibly healthy breakfast. Oats are a great way to start your day because they provide complex carbohydrates that release a steady stream of energy throughout the morning. Add to that some nut butter and berries, and you have yourself the perfect combination of complex carbs, protein, fats and antioxidants.
This healthy vegan porridge recipe also has chia seeds cooked in with the oats, which not only gives an interesting texture but also an easy way to get those essential Omega-3s in your diet, along with the myriad of nutrients in the wholegrain oats!
- Oats – if you’re coeliac or severely intolerant, make sure you buy gluten-free oats. Oats in themselves don’t contain any gluten but it’s to do with the rotation of crops on farms – oats are often planted in fields where wheat grew in the previous season and this can cause the oats to have traces of gluten in them. Gluten-free oats, however, are planted in fields that have not had any gluten-containing crops in them.
- Chia seeds – these add an interesting texture in little interesting bursts. They’re also a fantastic source of omega-3 fats that are essential for our bodies.
- Plant-based milk – I like to chop and change the milks I use. Sometimes oat milk, others almond, and at the moment I’m going through a macadamia nut milk phase. They each have quite different flavours so have fun experimenting!
- Vanilla extract & salt – for depth of flavour.
- Nut butter – any nut butter will work; we like almond butter, coconut almond butter, or maple peanut butter.
- Fruit – any berries are good, or jam (but don’t add syrup if you have jam as it will be sweet enough).
- Coconut blossom syrup – or use date syrup or maple syrup.
Please see the printable recipe card at the bottom of this post for quantities of ingredients.
- Put the oats, chia seeds, milk, vanilla extract and salt in a pan and bring to the boil, then immediately turn the heat down and simmer gently for 10-15 minutes, stirring frequently.
- Serve with the toppings and a little more plant-based milk to desired consistency.
Please see the printable recipe card at the bottom of this post for full instructions.
This is of course a doddle to make in the Thermomix. Set to 12 minutes / 90°C / sp. 1 REV.
There are endless variations to this healthy gluten-free and vegan breakfast. Feel free to chop and change the toppings to suit whatever you have available!
- Nut butter – Experiment with different nut butters - my absolute favourite is the Pip and Nut Coconut Almond Butter but my daughter loves the maple peanut butter mixed into her porridge with maple syrup.
- Fruit – choose whatever fruits you have in the fridge. All fruits are healthy and a variety across the week is best. Blueberries are full of nutrients and I also like the fact that they’re quick and easy to wash and serve on busy mornings so they do get used disproportionately in our house! Raspberries are also a great favourite. Out of season, I often use frozen berries that I’ve either defrosted in the fridge overnight or added into the porridge for the last couple of minutes of cooking.
- Coconut blossom syrup – I try not to eat sugary foods but I do like a little syrup on my porridge. A little coconut molasses works well to provide a touch of sweetness. Date syrup also works well or a good quality maple syrup.
Porridge is best made fresh because it goes stiff and soaks up too much liquid while waiting for any period of time. That said, I have been known to have my portion of porridge after I get back from the school run, microwaved with a little extra nut milk. It’s not AS good as freshly made porridge but it certainly hits the spot and fits more conveniently into our hectic schedule sometimes!
I nearly always throw leftover vegan porridge into bread dough. I was first introduced to porridge bread by the amazing Claire Thomson of the 5 O’Clock Apron, who I think was the person to coin the phrase and set the craze! It’s a brilliant way to use up leftover porridge. I just mix it into the bread ingredients with my hands, very briefly, and leave to rise with a bit of mixing and kneading whenever I go back into the kitchen throughout the day. It really doesn’t take much time at all and it makes delicious bread. I, of course, don’t eat it because I can’t eat gluten, but the rest of my family love this porridge bread! (I really ought to try out porridge in my gluten-free bread recipe but for some reason I haven’t tried that yet... watch this space!)
📖 Recipe 📖
Vegan Oat and Chia Porridge with Blueberries and Almond Butter
- 100 g gluten-free wholegrain oats
- 2 tablespoon chia seeds
- 600 ml plant-based milk
- ½ teaspoon vanilla extract
- pinch of salt
- 1 tablespoon almond butter
- 125 g blueberries
- a drizzle of coconut molasses
- Mix the porridge ingredients together in a pan. Bring to the boil then immediately reduce the heat to low. Simmer gently, stirring occasionally, for 12-15 minutes until the oats are softened. Add more nut milk as needed to get to your preferred consistency. Thermomix Instructions: 12 mins / 90°C / sp. 1 REV100 g gluten-free wholegrain oats, 2 tablespoon chia seeds, 600 ml plant-based milk, ½ teaspoon vanilla extract, pinch of salt
- Serve with a spoonful of almond butter, a handful of blueberries and a small drizzle of coconut blossom syrup on top.1 tablespoon almond butter, 125 g blueberries, a drizzle of coconut molasses
- You could also make this in the microwave. Weigh out the ingredients into a large jug or bowl the night before and keep in the fridge. In the morning, microwave in 2 minute bursts, stirring at the end of each 2 minutes, until it is thick and creamy. It will take around 6-8 minutes.
- Use whatever type of plant-based milk you like best.
Did you make this recipe? Please leave a ⭐ star rating ⭐ on the recipe card!
If you like this vegan oat and chia porridge recipe, you may like these other delicious vegan and gluten-free healthy breakfast recipes too: