- 15 minutes
- Prep 5 minutes
- Cook 10 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 250g frozen mixed berries
- 1 tablespoon maple syrup, plus more to serve
- 160g porridge oats (rolled oats)
- 500ml unsweetened oat milk
- A pinch of salt
- Half a teaspoon ground cinnamon
- 1 tablespoon chia seeds (optional)
Let's cook
- Toast the seeds: put the pumpkin and sunflower seeds in a dry frying pan on a medium heat for 3 minutes, shaking the pan, until they smell toasty and the pumpkin seeds start to pop. Tip them onto a plate.
- Put the berries and the tablespoon of maple syrup in a small pan with 2 tablespoons of water. Warm on a low heat for 5 minutes, stirring now and then, until the berries are soft and sitting in a glossy purple juice.
- Meanwhile, put the oats, oat milk, 400ml water, the salt and the cinnamon in a medium pan. Bring to a gentle simmer on a medium heat.
- Cook for 5 to 6 minutes, stirring often, until the oats are soft and the porridge is thick and creamy. Add a splash more water if it gets too thick.
- Spoon the porridge into warm bowls. Top with the warm berries and their juice, then the toasted seeds and the chia seeds if using. Add a little more maple syrup to taste.
Tips
- A pinch of salt sounds odd in porridge, but it makes it taste rounder and less flat.
- Toast a big batch of seeds and keep them in a jar for up to 2 weeks.
- Porridge thickens as it stands, so serve it a little looser than you want to eat it.
Swaps
- Gluten free: use oats and oat milk labelled gluten free.
- Fresh berries in summer: skip the warming step and scatter them on raw.
- Creamier: use 900ml oat milk and no water.
Tags
In Autumn comfort, Plant powered.
Contains: Cereals containing gluten .
Of the 14 allergens, this recipe contains gluten, from the oats and the oat milk. Seeds are sometimes packed where sesame or nuts are handled, so check the packets.
Check every packet for allergens.