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Recipe: Blueberry porridge

Ever thought about cooking your berries into your porridge? Some mornings, we just yearn for porridge with a difference. This porridge was one we tested last week and it may well make its way onto the menu in the future.
Change the toppings as you see fit - we love banana and blueberry, so we went for that, but you can do this with raspberry, too.  As for the seed and nuts, hazelnuts go well - and we also made it with chia seeds, as some of us are really into chia and all the benefits that go with those.
It's a super lovely porridge - do give it a try.  We added a drizzle of honey, too.
Prep Time1 min
Cook Time6 mins
Total Time7 mins
Course: Breakfast
Cuisine: Scandinavian
Servings: 2 servings
Author: Bronte Aurell


  • 125 g blueberries
  • 1 cup oats
  • 2 cups water
  • pinch of salt


  • 1 banana
  • remaining blueberries
  • chopped almonds
  • linseed


  • In a saucepan, add the oats, half of the blueberries and the water and salt. Bring to the boil and simmer for 4-5 minutes. Once the berries have cooked through, mash them gently with a fork to let the juice out to colour the porridge.
  • Serve piping hot in a bowl, top with 1/2 banana per portion, the remaining blueberries as well as a small handful of chopped almonds and linseeds. We added a drizzle of honey, too.