Blueberry Porridge

Finally we can enjoy 26 Grains' classic Blueberry Porridge at home. With this recipe you'll have perfect porridge every time. Breakfast and brunch will never be the same again!

From the book

26 Grains by
26 Grains
100 inspiring grain-based recipes
Fresh and nourishing dinner ideas
Comforting sweet treats


When we opened the shop in June 2015, this blueberry porridge was one of the first on the menu and it was an instant hit. It’s a firm favourite when the berry season is underway. There is something so delicious when blueberries and maple come together. The sweet and sour berry and dark treacle syrup paired with creamy, salted oats makes this such a moreish breakfast.

Serves 2


For the porridge:
100g rolled oats, soaked in 250ml water for at least 30 minutes
250ml unsweetened almond milk
¼ teaspoon sea salt
For the blueberry compote:
250g blueberries
1 tablespoon maple syrup
maple syrup
To serve:
2 tablespoons mixed seeds, such as flaxseeds, pumpkin seeds, sunflower seeds
Few strawberries, sliced
2 tablespoons coconut flakes
2 tablespoons Almond Butter from a jar or homemade
2 tablespoons amaranth (optional)


First make the blueberry compote: place the blueberries, maple syrup and lemon juice into a small pan with 1 tablespoon of water and allow to come to the boil. Once bubbling, take it off the heat and set aside.

Place the porridge ingredients, including the water the oats have been soaked in, into a pan over a medium heat and cook for 3–4 minutes, stirring continuously, until the oats have come together.

Spoon into 2 bowls and add the toppings in this order: a tablespoon of blueberries in a line down the middle with a pool of juice around the edge, then the seeds, strawberry slices, coconut flakes, almond butter and amaranth, if using.

See more recipes »

More Blueberry Recipes

See more recipes »

More Breakfast Recipes

See more recipes »

More Quick Recipes