Blueberry Oat & Chia Porridge with Almond Butter (Vegan)

This delicious vegan porridge makes a nourishing start to your morning, delivering steady energy and essential nutrients. Tiny chia seeds cooked with the oats create a pleasant, slightly gelled texture, while fresh blueberries add bursts of tangy flavour that pair beautifully with creamy almond butter. Ready in 10–15 minutes, this plant-based, gluten-free breakfast is simple, satisfying and versatile.

Porridge (or oatmeal) is one of the most comforting healthy breakfasts. In our house porridge mornings bring a calmer start to the day: I put a pan on low heat before waking the kids and leave it gently simmering while I get them ready. They come down to a warm bowl that they can top however they like—simple, flexible and beloved by everyone.

Nutrition

Oats are an excellent way to begin the day, supplying complex carbohydrates that release energy slowly through the morning. Add nut butter and berries and you have a balanced combination of carbs, protein, healthy fats and antioxidants. Chia seeds boost the porridge with omega-3 fats and extra fibre, while wholegrain oats bring vitamins and minerals for a wholesome breakfast.

Ingredients

• Oats – choose gluten-free oats if you have coeliac disease or a strong intolerance, since conventional oats can be contaminated during growing or processing.
• Chia seeds – add texture and a good source of omega-3 fats.
• Plant-based milk – oat, almond, macadamia or any other plant milk you enjoy; each gives a slightly different flavour.
• Vanilla extract & salt – a little of each brings depth to the porridge.
• Nut butter – almond butter, coconut almond butter or another favourite.
• Fruit – berries work wonderfully, fresh or defrosted if using frozen.
• Coconut blossom syrup – or date syrup or maple syrup for a touch of sweetness.

Please see the printable recipe card below for ingredient quantities and full instructions.

Basic Instructions

• Combine oats, chia seeds, plant milk, vanilla and a pinch of salt in a pan and bring to the boil. Reduce heat immediately and simmer gently for 10–15 minutes, stirring frequently, until the oats are tender and the texture is creamy.
• Serve topped with almond butter, blueberries and a drizzle of syrup. Add a splash more plant milk if you prefer a looser consistency.

This is a summary only. Please see the recipe card below for exact measurements and full instructions.

Thermomix Tips

If you use a Thermomix, place all porridge ingredients in the jug and cook for 12 minutes at 90°C on reverse speed 1 for an easy, hands-off method.

Variations

There are many ways to vary this porridge to suit your pantry and preferences:

• Nut butter – try different varieties such as almond, peanut or coconut-almond for new flavour combinations.
• Fruit – use seasonal fruit or frozen berries. Blueberries and raspberries work particularly well; frozen berries can be stirred in during the last couple of minutes of cooking or thawed overnight in the fridge.
• Sweeteners – coconut blossom syrup, date syrup or maple syrup add gentle sweetness without overpowering the other flavours.

Making ahead

Fresh is best because porridge thickens as it stands, but leftovers can be reheated—add a splash of plant milk and warm through in the microwave or on the stovetop. It’s perfectly convenient for busy mornings when you need a quick, warming breakfast.

Leftovers

Leftover porridge is great in bread dough. Porridge bread is an easy and delicious way to use any extra porridge: fold it into your dough, let it rise and bake for a moist, flavourful loaf. It’s a favourite method for reducing waste and enjoying another tasty result from your breakfast.

📖 Recipe 📖

Vegan Oat and Chia Porridge with Blueberries and Almond Butter

A nourishing, plant-based porridge that’s quick to make and full of texture and flavour.

Cook Time
15 mins

Total Time
15 mins

Servings: 4

Author: Camilla Sanderson

Ingredients

Porridge Ingredients

• 100 g gluten-free wholegrain oats
• 2 tablespoon chia seeds
• 600 ml plant-based milk
• ½ teaspoon vanilla extract
• pinch of salt

Toppings

• 1 tablespoon almond butter
• 125 g blueberries
• a drizzle of coconut molasses or maple syrup

Instructions

1. Mix the oats, chia seeds, plant milk, vanilla and a pinch of salt in a pan. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 12–15 minutes until the oats are soft and the porridge is creamy. Add more plant milk if needed to reach your preferred consistency. (Thermomix: 12 mins / 90°C / sp. 1 REV.)
2. Divide into bowls and top each serving with a spoonful of almond butter, a handful of blueberries and a small drizzle of coconut molasses or maple syrup.

Notes

• You can make this in the microwave: combine ingredients in a large jug or bowl and refrigerate overnight, then microwave in 2-minute bursts, stirring between bursts, until thick and creamy (about 6–8 minutes).
• Use any plant milk you prefer—oat, almond, macadamia and others all work well.

Nutrition

Calories: 184 kcal |
Carbohydrates: 25 g |
Protein: 5 g |
Fat: 7 g |
Fiber: 6 g

If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!

More Recipes

If you enjoy this vegan oat and chia porridge, try other plant-based, gluten-free breakfast ideas such as roasted buckwheat granola, a tofu scramble or a berry, oat and banana smoothie for varied and nutritious mornings.

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