Vegan lemon and blueberry porridge
Porridge is supposed to be the healthiest breakfast, but most of us only have time to make it at the weekend. I like to add fruit compote and nuts to it to make it more interesting and filling. This vegan lemon and blueberry porridge is refreshing, tasty and easy to make – also it’s vegan and gluten-free if appropriate oats are used.
Ingredients
Method
- Put the oats in a saucepan and add the oat milk. Turn the heat on and simmer over low heat for 10 minutes. It should be creamy, so add a little more milk, if needed. Turn off the heat, stir in the lemon zest, then put a lid on and rest for 5 minutes.
- Meanwhile, make the blueberry sauce. Rinse the blueberries, then put them in a small pan together with other ingredients. Gently heat it up and cook for about 5-8 minutes until you get a thick, sticky sauce (not a jam, so the blueberries should be soft, not mushy) .
- Spoon the porridge into bowls, top with blueberry sauce and scatter some nuts and seeds on top.
- Serve warm.