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My Gluten Free and Vegan Blueberry Porridge Recipe (low FODMAP)
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My Gluten Free and Vegan Blueberry Porridge Recipe (low FODMAP)

Prep Time 20 minutes
Cook Time 10 minutes
Servings 1

Ingredients

For the blueberry compote

  • 28 g blueberries less than 28g if following low FODMAP
  • 1 tsp maple syrup
  • 1 tsp lemon juice
  • 1 tsp water

For your oats

  • 50 g gluten free oats
  • 125 ml water
  • 125 ml unsweetened almond milk

Toppings

  • Pumpkin seeds
  • Peanut butter
  • Strawberries only one if you're following low FODMAP

Instructions

  • Add your oats and water to a saucepan and leave to soak for at least 20 minutes.
  • After 20 minutes, add your unsweetened almond milk to the pan and cook on a medium heat for 5 minutes.
  • In a second saucepan, add your blueberries, maple syrup, lemon juice and water. On a low heat, allow the berries to become soft and gooey and the liquid to reduce to be more like a syrup. This should take around 10 minutes.
  • Once your porridge is nice and thick and creamy, spoon it into your fave porridge bowl. Add your blueberry compote on top, sprinkle on some pumpkin seeds and finish with a strawberry.
  • Enjoy!

Notes

It's a really easy recipe to scale up for extra people without any extra effort. Just double or triple the ingredients!