Breakfast Porridge
For a good few years, this has been my go-to weekday breakfast. It’s quick, super-versatile, and incredibly filling.
I’m a huge breakfast person and skipping breakfast is a big no-no for me. I usually wake up ravenous and love nothing more than indulging in something sweet. I have created this breakfast porridge recipe so that I can enjoy my sweet breakfast knowing that it’s good for me.
The nuts and seeds are what make this porridge so filling — so don’t skimp on them. I like using frozen berries as these are cheaper and available all year round.
If you have busy mornings, you can prep everything ahead a night before. Next morning just add a dash of water or plant-based milk to loosen the porridge up, then heat up on the hob and enjoy.
Prep time: 10 minutes | Serves: 2 people | Plant points: 6+
Ingredients
100g oats (I use a mixture of spelt, rye, barley, and classic rolled oats)
2 tbsp chia seeds
1 heaped tbsp hemp seeds
1 heaped tsp cinnamon
60g mixed nuts (almonds, hazelnuts, cashews, and walnuts are my go-to)
160g mixed frozen/fresh berries (e.g., cherries, blueberries, raspberries)
400ml milk (plant-based or dairy — your choice)
Optional Toppings:
Honey or maple syrup for a hint of sweetness
Cocoa powder for a chocolatey twist
Method
Add the oats, chia seeds, hemp seeds, cinnamon, mixed nuts, berries, and milk into a medium-sized saucepan. Set the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to medium-low and cook for another 5 minutes, stirring continuously to achieve a creamy consistency without burning. Serve hot with your choice of toppings.
Why It Works
This recipe is a nutritional powerhouse: oats for sustained energy, chia and hemp seeds for essential omega-3s, and berries for a burst of polyphenols. Plus, it’s done in 10 minutes — ideal for busy mornings. Make a big batch to save time during the week or customise the toppings to suit your mood.
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