Quick Berry Porridge

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Fruity and delicious, this mixed berry porridge is a quick and comforting breakfast that is perfect for cold mornings. Top it with your favourite fruits for the perfect start to your day.

Prep Time5

Cook Time8

Total Time13

Course: Breakfast, lunch

Cuisine: Australian

Servings:

Calories: 319kcal

Author: Andrea Geddes

Ingredients

3 cups mixed berries ; fresh, or frozen. Or, use your favourite frozen berries of choice.
3 cups boiled water
2 ½ cups rolled oats
2 tablespoons chia seeds ; black or white
¼ cup raisins ; or currants
2 tablespoons linseeds ; flaxseed. Or, swap for your choice of seeds (pumpkin seeds, hemp seeds, sunflower seeds)
¾ - 1 cup plain Greek yoghurt ; or swap for berry yoghurt
2-4 tablespoons honey ; or to taste

Optional, to serve;

fresh berries
berry coulis
honey

Metric - US Customary

Instructions

Place the berries and a splash of the boiling water into a large saucepan. Cook over medium heat for 2-3 minutes, stirring occasionally, until the berries have softened.
Add the oats and remaining boiling water and stir to combine.
Bring the mixture to a boil and then turn the heat down to low. Simmer for 5-6 minutes, stirring occasionally, until the oats are soft and the water has mostly absorbed into the mixture.
Remember to stir the mixture occasionally, to prevent it from sticking to the bottom.
Turn the heat off and add the remaining ingredients. Stir to combine. Serve immediately with berry compote, honey and/or fresh berries.

Notes

Oats – use rolled oats (whole oats), rather than finer “quick oats”. You can use quick oats, but it will change the consistency and texture of the porridge and make it thinner. Organic oats are free from glyphosates (herbicide) and are recommended, where possible. Source gluten-free oats, if required.
Berries – use your favourite fresh or frozen berries. I use mixed berries, but you can add any combination of strawberries, raspberries, blueberries or blackberries.
Use your favourite berries. There are so many varieties to choose from. Use your preferred fresh or frozen berries, or add your favourite combinations. Over winter, frozen berries are a cheaper and more convenient alternative to keep on-hand.
Adjust the amount of yoghurt and honey, to your desired consistency and flavour.
Add more fruit – you can add fresh, frozen or dried fruits to this porridge. Stewed or poached stone fruits are a great winter option.
Stir the oats frequently as they cook. Stirring will prevent the oats from sticking on the bottom of the pot.
Cook the oats over low heat. We want them to bubble, but not burn.
The porridge will dry out if left uncovered. So, if you are still preparing ingredients or not serving immediately, cover the pot with a lid.
Storage; store leftover porridge in the fridge for up to 5 days. Once the porridge has cooled to room temperature, transfer it to an airtight container and refrigerate. It can be eaten hot or cold.
Reheating; reheat porridge in a saucepan over low heat until hot, stirring occasionally. You may need to add a splash of water or milk if the porridge has thickened in the fridge. This porridge can also be reheated in a microwave.
Freezing; freeze in suitable containers for up to 3 months. Thaw completely before reheating. For convenient, grab-and-go breakfasts, freeze the porridge in individual portions.
Please note that the nutrition information is based on the porridge being divided into 5 bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the oats.
This recipe is made using Australian metric cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition