Porridge with Blueberry Sauce, Yoghurt and Granola

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Creamy, dreamy, hot, comforting porridge, topped with fresh blueberry sauce, natural yoghurt and some spiced homemade crunchy granola. The perfect breakfast after a long walk with Arty on a sunny but cold Wimbledon Common.

Porridge is so easy, it really doesn’t need a recipe. You just need to know the ratio of oats to liquid. However, I can barely remember what day it is these days let alone ratois, so it is always best to have it written down!

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How do you like to eat your porridge?

I don’t like mine too runny, I like to be able to easily stir it but it needs to be a little stodgy too. I then like it with some fruit, (cooked, fresh or dried) sometimes some yoghurt, something a bit crunchy like nuts, seeds or granola and then, I like to add a little cold milk! The addition of cold milk is something we used to do as children. It cools the hot porridge a little so you can start eating from the sides of the bowl pretty quickly without burning yourselves. It is a habit that has stuck with me; I guess this is the reason I also like my porridge a little stodgy.

You can use any milk you choose, so this dish can very easily be vegan. I use dairy, semi skimmed milk. Charlotte prefers oat milk or coconut milk.

How to make Porridge

Collect all your ingredients together:

• milk – dairy or non dairy
• porridge oats
• pinch of salt

Suggested additional ingredients to the porridge:

• spice e.g. cinnamon, nutmeg, mixed spice
• hemp seeds
• protein powders
• chia seeds

Suggested Toppings:

• fresh fruit e.g. banana, strawberries, raspberries, blueberries, mango, nectarine
• cooked fruit e.g. blueberries, apple, blackberry and apple, plums, rhubarb, gooseberries – whatever you fancy
• dried fruit e.g. sultanas, raisins, cranberries, blueberries, mango, apricots, dates
• yoghurt – dairy or vegan
• maple syrup or honey or sugar
• something crunchy eg granola, seeds, nuts
• nut butters eg cashew, almond, peanut
• extra milk – obviously!!

How to make the porridge:

1. Using a large microwave safe jug, add the milk, porridge oats and salt and stir to mix.
2. Microwave on high for 3 minutes.
3. Be sure to use a large jug. The porridge will ride up the sides of the jug as it cooks and can easily spill over the top and make a terrible mess. This is a 1 litre jug which I use for ⅓ cup porridge and ⅔ cup of milk. The porridge comes nearly to the top of the jug when cooking.
4. Remove from the microwave and stir well. You will be cooking it again for just one minute so it will further thicken, albeit, just a bit. If you think you need to add extra milk, add it now and stir well to mix in. Microwave on high for a further minute.
5. Stir well. If it is the correct consistency, add to your serving bowl. If it is too thick, add some extra milk and reheat. If it is too thin, cook for a little longer until you are happy with the consistency.
6. Scoop into your serving bowl and add your toppings – in this case, blueberries, natural yoghurt, granola and add some milk

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Cooking for more than 1?

Please note that this recipe is for 1 person only. If cooking for more than one, I cook the porridge in a saucepan. If you try to cook too much porridge in the microwave, the porridge will come over the top of the jug and make a terrible mess in your microwave. 

Cooking in a saucepan

Simply cook your porridge oats, salt and milk in a saucepan over a moderate heat for 4 – 6 minutes or until cooked to your liking. Stir continuously to ensure it does not stick to the pan.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodilkitchen. You could also leave a comment in the box directly below the recipe.