Blueberry Porridge Recipes

BLUEBERRY PORRIDGE SQUARES

Steps:

• Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
• Grease your cake tin with oil, then line with baking paper and grease the baking paper.
• Place the oats and the milk in a bowl and mix together until combined . The mixture will be quite stiff as the oats quickly absorb the milk.
• Add the blueberries and honey and mix thoroughly - some of the blueberries will get squished, don't worry that's a good thing!
• Tip the mixture into the prepared tin and flatten.
• Bake for 20-25 minutes until golden on top and quite firm if you press the middle down.
• Allow it to cool for 5 minutes and then remove them from the tin (use the baking paper to help you) and place on a chopping board. Cut into 16 squares.
• The blueberry porridge squares can be eaten warm or cold. Once cold, store in an airtight tin. They will keep well for a few days - if you have the willpower!!

RECIPE BLUEBERRY PORRIDGE

Steps:

• Put water and oats in a small saucepan over medium heat. Cook, stirring until oats are soft and most of the water has been absorbed. Stir in the cinnamon and blueberries and cook a further minute. Remove from the heat and stir in the yogurt. Serve.

BLUEBERRY PORRIDGE

Steps:

• First make the blueberry compote: place the blueberries, maple syrup and lemon juice into a small pan with 1 tablespoon of water and allow to come to the boil. Once bubbling, take it off the heat and set aside. Place the porridge ingredients, including the water the oats have been soaked in, into a pan over a medium heat and cook for 3-4 minutes, stirring continuously, until the oats have come together. Spoon into 2 bowls and add the toppings in this order: a tablespoon of blueberries in a line down the middle with a pool of juice around the edge, then the seeds, strawberry slices, coconut flakes, almond butter and amaranth, if using.

BLUEBERRY PORRIDGE

Steps:

• Heat water and oatmeal + pinch of salt in a sauce pan and cook until desired consistency; stir in blueberries and heat through.
• Serve topped with brown sugar, cinnamon and milk.

BLUEBERRY BAKED OATS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix all of the ingredients together in a large bowl.
• Tip the mixture into a 2-litre ovenproof dish, then bake for 30-35 mins until piping hot in the middle. Serve warm with a little milk or yogurt, honey and extra blueberries, if you like.

BLUEBERRY OATMEAL

Steps:

• Bring the water to a boil in a medium-size saucepan. Add the salt, cinnamon, honey and oatmeal. Reduce the heat, and simmer uncovered for five minutes or until most of the water has been absorbed. Add the blueberries, orange zest and milk (or alternate beverage). Bring to a simmer, and simmer five more minutes or until the oatmeal is thick and creamy and the blueberries have begun to pop. Cover and let stand for five minutes, then serve.

BLUEBERRY OATMEAL

Steps:

• Combine water and salt together in a saucepan; bring to a boil. Add oats; cook and stir until halfway tender, 2 to 3 minutes. Stir flax, brown sugar, cinnamon, and vanilla extract into oatmeal; continue cooking until oats are tender, water is boiled off, and desired cereal consistency is reached, 2 to 3 minutes more. Stir milk and blueberries into oatmeal.

BLUEBERRY OATMEAL

Steps:

• In a small saucepan, bring milk to a boil. Stir in oats and salt. Cook over medium heat until thickened, 1-2 minutes, stirring occasionally. Stir in brown sugar and cinnamon. Divide between two serving bowls; top with blueberries.

PORRIDGE WITH BLUEBERRY COMPOTE

Steps:

• Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 2 minutes until thickened. Remove from the heat and add a third of the yogurt.
• Meanwhile, tip the blueberries into a pan with 1 tbsp water and the honey if using and gently poach until the blueberries have thawed and they are tender, but still holding their shape.
• Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries.

BLUEBERRY OATMEAL SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
• Bake in preheated oven until lightly browned, 20 to 25 minutes.