Summer porridge

Summer porridge

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(2 ratings)

Prep: 20 mins no cook

Easy

Serves 2

A healthy, summery vegan porridge with jumbo oats and bright pink pomegranate seeds

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal391
  • fat12g
  • saturates2g
  • carbs49g
  • sugars19g
  • fibre14g
  • protein14g
  • salt0.2g
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Ingredients

  • 300ml almond milk
  • 200g blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • ½ tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 2 tbsp chia seeds
  • 100g jumbo oats
  • 1 kiwi fruit, cut into slices
    Kiwi fruit

    Kiwi fruit

    kee-wee froot

    The brown and hairy exterior of this egg-shaped fruit doesn't look promising, but inside it…

  • 50g pomegranate seeds
  • 2 tsp mixed seeds

Method

  1. In a blender, blitz the milk, blueberries and maple syrup until the milk turns purple. Put the chia and oats in a mixing bowl, pour in the blueberry milk and stir very well. Leave to soak for 5 mins, stirring occasionally, until the liquid has absorbed, and the oats and chia thicken and swell.

  2. Stir again, then divide between two bowls. Arrange the fruit on top, then sprinkle over the mixed seeds. Will keep in the fridge for 1 day. Add the toppings just before serving.

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