A bowl of oat and chia porridge

Oat & chia porridge

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(3 ratings)

Prep: 10 mins Cook: 4 mins plus overnight soaking


Serves 4

Make this vegan breakfast packed with healthy ingredients including flaxseeds. You'll benefit from calcium, vitamin C, fibre and one of your 5-a-day

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal370
  • fat19g
  • saturates6g
  • carbs34g
  • sugars1g
  • fibre8g
  • protein11g
  • salt0.2g
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  • 150g gluten-free porridge oats
  • 50g milled seeds with flax and chia
  • 400ml almond or oat milk
  • 200g dairy-free coconut yogurt
  • 40g toasted flaked almonds
  • 2 pink grapefruit, segmented and chopped (4 portions)


  1. Soak the oats and seeds in 800ml water overnight.

  2. Tip into a pan with 200ml milk and heat, stirring, until bubbling and thick. If you're following our Healthy Diet Plan, save half for the next day. Will keep in the fridge for two days. Divide the rest between two bowls, along with 50ml milk each and topping with a quarter portion each of the yogurt, almonds and grapefruit.

  3. The next day, prepare the second grapefruit and reheat the leftover porridge in a pan with a splash more milk before serving with the toppings as described in step 2.

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Comments, questions and tips

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17th Jan, 2020
I found this recipe through the healthy diet plan and it is now my favourite breakfast! Made it exactly as recipe says (love how there are leftovers for other days, very handy for a busy Mam to a baby and a toddler!) Delicious.
3rd Jan, 2020
I am on statins, and grapefruit and statins don't mix, what fruit can I substitute to get similar nutritional value? I usually add blueberries and dried cranberries to porridge.
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