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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g jumbo porridge oats gluten-free, if needed
  • 1 cup oat or almond milk
  • ½ lemon zested and juiced
  • For the sauce:
  • 150 g blueberries
  • 1 tsp vanilla extract
  • ½ lemon juiced
  • 1 Tbsp muscovado sugar or 1 tsp Stevia
  • Nuts and seeds to serve

Method
 

  1. 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.
  2. 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) .
  3. Spoon the porridge into bowls, top with blueberry sauce and scatter some nuts and seeds on top.
  4. Serve warm.