Maple Blueberry Oatmeal Porridge
Breakfast just became even more delicious with my easy Maple Blueberry Oatmeal Porridge, perfect for gluten-free folks!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast
Keyword: blueberry, breakfast, brunch, dairy-free, easy, maple, oatmeal, peanut butter, Porridge, vegan
Servings: 2 servings
Calories: 703kcal
OATMEAL:
- 1 cup thick-cut Rolled oats, GF (See Notes for oats options)
- 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
BLUEBERRY TOPPING:
- 1 cup Blueberries, fresh or frozen
- ¼ cup organic cane sugar
- 1 teaspoon freshly-squeezed lemon juice
- 2 Tbsps filtered water
- 1 teaspoon vanilla extract
OPTIONAL TOPPINGS:
- Granola
- Peanut butter, softened
TO MAKE OATMEAL:
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.
TO MAKE THE BLUEBERRY TOPPING:
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.
Bon Appetit!
- STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
- OATS: I love using thick-cut oats from Bob's Red Mill, however, if you're using steel oats, old-fashioned, etc. I recommend starting with 2-3 cups of Oat milk to start to avoid the porridge from being too "wet".
- OVERNIGHT OPTION: Simply add all oatmeal ingredients to a bowl and mix together until combined. Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours). Once ready to serve, make the blueberry topping and top overnight oats and enjoy.
- WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for milk when using store-bought is the Ripple Foods which is a pea milk and they have an Oat milk. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.
Calories: 703kcal | Carbohydrates: 151g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 237mg | Potassium: 601mg | Fiber: 12g | Sugar: 103g | Vitamin A: 1040IU | Vitamin C: 9mg | Calcium: 820mg | Iron: 6mg