Vegan Oat & Chia Porridge with Blueberries and Almond Butter

This vegan porridge makes a wholesome, flavorful start to the day. Tiny chia seeds cooked with wholegrain oats give an appealing texture, while juicy blueberries and a spoonful of almond butter add tang and richness. Ready in 10–15 minutes, this simple plant-based, gluten-free breakfast delivers sustained energy and essential nutrients.

Porridge (or oatmeal) is one of the most comforting healthy breakfasts. It’s easy to prepare ahead in the morning: I put the pan on low heat before waking the kids, let the oats and chia seeds simmer gently, and by the time everyone is up there’s a warm bowl ready for whatever toppings they choose. The ritual makes mornings feel calmer and gives the family a nutritious, filling meal to set them up for the day.

Nutrition

This vegan porridge is a balanced breakfast. Oats provide complex carbohydrates that release steady energy through the morning. Paired with nut butter and fruit, the bowl offers a good mix of carbs, plant protein, healthy fats and antioxidants. Chia seeds add a pleasant texture and supply omega-3 fats and fibre, while wholegrain oats contribute vitamins and minerals.

Ingredients

• Oats – use gluten-free oats if you need to avoid gluten. Oats themselves are naturally gluten-free, but they can be contaminated when grown or processed alongside wheat. Certified gluten-free oats come from fields and facilities that avoid gluten crops.
• Chia seeds – these create little bursts of texture and are a good plant source of omega-3 fats.
• Plant-based milk – use oat, almond, macadamia or any plant milk you prefer. Each brings a slightly different flavour, so experiment to find your favourite.
• Vanilla extract & salt – a small amount of vanilla and a pinch of salt enhance the porridge’s flavour.
• Nut butter – almond butter is lovely here; coconut almond butter or peanut butter also work well.
• Fruit – berries are perfect; fresh or frozen work depending on the season.
• Coconut blossom syrup – or substitute date syrup or maple syrup for a touch of sweetness.

Please see the recipe card below for exact ingredient quantities and the full recipe.

Basic Instructions

• Combine the oats, chia seeds, plant milk, vanilla extract and a pinch of salt in a pan. Bring to the boil, then reduce the heat and simmer gently for 10–15 minutes, stirring frequently until the oats are tender.
• Serve topped with almond butter, blueberries and a small drizzle of syrup. Add extra plant milk to reach your preferred consistency.

This summary covers the main steps. See the recipe card below for full instructions, quantities and tips.

Thermomix Tips

You can make this easily in a Thermomix: place all porridge ingredients in the jug and set 12 minutes / 90°C / speed 1 reverse.

Variations

Switch up toppings and ingredients to suit what you have on hand:

• Nut butter – try different nut butters to change the flavour profile.
• Fruit – use any fresh or frozen fruit: blueberries, raspberries or mixed berries all work well. Frozen berries can be added during the last couple of minutes of cooking or defrosted beforehand.
• Sweeteners – coconut blossom syrup, date syrup or good-quality maple syrup add gentle sweetness without overpowering the dish.

Making ahead

Freshly made porridge is best, but you can prepare it in advance. Leftover porridge becomes firmer as it cools and absorbs liquid; simply reheat with a splash of plant milk—microwave briefly or warm on the stove—until creamy. This makes it convenient for busy mornings.

Leftovers

Leftover porridge is excellent in bread dough. Stir it into your bread mix for added moisture and flavour—porridge bread is a tasty way to use up any leftovers. For gluten-free baking, try incorporating leftover porridge into your favourite gluten-free bread recipe.

📖 Recipe 📖

Vegan Oat and Chia Porridge with Blueberries and Almond Butter

A nourishing, plant-based porridge combining oats, chia seeds, almond butter and blueberries for a balanced, delicious breakfast.

Cook Time
15 mins

Total Time
15 mins

Servings: 4

Author: Camilla Sanderson

Ingredients

Porridge Ingredients

• 100 g gluten-free wholegrain oats
• 2 tablespoons chia seeds
• 600 ml plant-based milk
• ½ teaspoon vanilla extract
• pinch of salt

Toppings

• 1 tablespoon almond butter
• 125 g blueberries
• a drizzle of coconut molasses (or maple/date syrup)

Instructions

1. Mix the oats, chia seeds, plant milk, vanilla and a pinch of salt in a pan. Bring to the boil, then immediately reduce heat to low and simmer gently, stirring frequently, for 12–15 minutes until the oats are soft. Add more plant milk if needed to reach your desired consistency.

   Thermomix: 12 mins / 90°C / speed 1 reverse.

2. Serve with a spoonful of almond butter, a handful of blueberries and a small drizzle of coconut blossom syrup or maple syrup.

Notes

• To make in the microwave: measure ingredients into a large microwave-safe bowl the night before and refrigerate. Microwave in 2-minute bursts, stirring between bursts, until thick and creamy (about 6–8 minutes total).
• Use any plant-based milk you prefer.

Nutrition

Calories: 184 kcal |
Carbohydrates: 25 g |
Protein: 5 g |
Fat: 7 g

If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!

More Recipes

If you enjoy this vegan oat and chia porridge, try more vegan and gluten-free breakfast ideas in the same category for additional healthy, plant-based options.

🌿
Follow me on social media or subscribe to receive new recipes and updates.
🌿