Go Back
–+ servings
Overhead shot of a bowl of Maple Blueberry Oatmeal Porridge.
Print Recipe
5 from 2 votes

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
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Keyword: blueberry, breakfast, brunch, dairy-free, easy, maple, oatmeal, peanut butter, Porridge, vegan
Servings: 2 servings
Calories: 703kcal
Author: Shanika

Ingredients

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
US Customary - Metric

Instructions

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!

Notes

  • 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.

Nutrition

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