Porridge is an old-timey, easy breakfast that has layers of flavor and awesome texture. My Maple Blueberry Oatmeal Porridge is a sweet and fruity version that is gluten-free, textured, and vegan! The whole family will love this oatmeal and homemade blueberry topping.
Who else is on a healthy kick after the New Year?
If you are trying to eat a little healthier as a resolution, oatmeal is a great option to start your day. It has tons of fiber, iron, and protein to fill you up until lunch. Not only that, it is so versatile!
Dress up your plain oats with this Maple Blueberry Oatmeal Porridge recipe! It is an oat porridge flavored with maple syrup, warming spices, and salt that is topped with a homemade blueberry topping. You can also add optional toppings such as crunchy granola or smooth peanut butter!
Porridge is a breakfast food traditionally made by cooking oats in milk or water. The oats soften over time, creating soft, moist oatmeal with a little more liquid than traditional oatmeal. You can also use other grains for porridge such as quinoa, buckwheat, brown rice, or spelt.
Porridge can be served sweetened or not. Some cultures make a savory porridge, topped with jammy eggs, herbs, or sauces. Either way, porridge is delicious when sweetened, or unsweetened!
Yes! This recipe is totally gluten-free for my celiac friends out there. Be sure to buy oats that state "gluten-free" on the package. Some oats are GF and some are not, so pay attention when shopping! If you are not sensitive to gluten, you can use any variety of oats.
The blueberry topping is also totally gluten-free. You can make this breakfast for a bunch of people (it is a real crowd-pleaser!) or for one. If you are cooking for people, it's nice to offer a GF option every now and then.
For the Oatmeal:
1 cup thick-cut rolled oats, GF
4 cups oat milk, store-bought or homemade
⅓ cup pure maple syrup
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
Pinch of sea salt
For the Blueberry Topping:
1 cup blueberries, fresh or frozen
¼ cup organic cane sugar
1 teaspoon freshly-squeezed lemon juice
2 tablespoons filtered water
1 teaspoon vanilla extract
Peanut butter, softened
Add the oats, milk, cinnamon, nutmeg, allspice, and sea salt to a medium saucepan over medium-high heat, stirring until everything is combined. Bring to a boil, then reduce heat to low so that everything simmers for 8-10 minutes, stirring occasionally. During the last 5 minutes, add in the maple syrup, stirring to incorporate.
Once done, oats should thicken and become swollen, fluffy, and creamy with a little liquid still remaining.
In a saucepan over medium-high heat, add the blueberries, lemon juice, cane sugar, vanilla, and water together, stirring until everything comes to a boil and the blueberry juices are released. Continue cooking until the liquid is reduced considerably, stirring occasionally, about 10 minutes.
NOTE: At this point, the blueberry topping should have thickened.
To serve, portion oatmeal into serving bowl(s) and top with a spoonful of peanut butter, blueberry topping, and granola, if desired.
If you're a fan of my Maple Blueberry Oatmeal Porridge, you will also love these recipes!
If you make this Maple Blueberry Oatmeal Porridge, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Maple Blueberry Oatmeal Porridge.
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