My Gluten Free and Vegan Blueberry Porridge Recipe (low FODMAP)
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Servings 1
Ingredients
For the blueberry compote
28gblueberriesless than 28g if following low FODMAP
1tspmaple syrup
1tsplemon juice
1tspwater
For your oats
50ggluten free oats
125mlwater
125mlunsweetened almond milk
Toppings
Pumpkin seeds
Peanut butter
Strawberriesonly 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!