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Oat & chia porridge

Make this vegan breakfast packed with healthy ingredients including flaxseeds. You’ll benefit from calcium, vitamin C, fibre and one of your 5-a-day



  • 150g gluten-free porridge oats
  • 50g milled seeds with flax and chia
  • 400ml almond or oat milk
  • 200g dairy-free coconut yoghurt
  • 40g toasted flaked almonds
  • 2 pink grapefruit, segmented and chopped (4 portions)



  • STEP 1

    Soak the oats and seeds in 800ml water overnight.

  • STEP 2

    Tip into a pan with 200ml milk and heat, stirring, until bubbling and thick. . Divide the rest between two bowls, along with 50ml milk each and top with a quarter portion each of the yoghurt, almonds and grapefruit.

  • STEP 3

    The next day, prepare the second grapefruit and reheat the leftover porridge in a pan with a splash of more milk before serving with the toppings as described in step 2.


article from BBCgoodfood

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