In the morning, there is nothing more delicious that this gluten free blueberry porridge pot. This is our new favourite breakfast and is perfect for kickstarting your January! The blueberry adds the perfect fruity hint to the creamy soaked coconut porridge – yum! Also, the best thing about this gluten free blueberry porridge pot is that you can make it in advance, which means that you can keep it in the fridge all week. We love making a big batch on a Sunday evening so it is available for the whole family. In addition, it is great for the little ones when you have a busy morning!
- 100g rolled oats
- 50g jumbo oats
- 150ml hot water
- 150ml coconut milk
- 2 Tbsp chia seeds
- 2 Tbsp maple syrup
- 200g frozen blueberries
- 1/2 Tbsp coconut sugar
Place the blueberries and coconut sugar into a saucepan over a medium heat. Stir this occasionally until the blueberries start to break down form a thick compote. This will take 15 to 20 minutes.
Whilst the blueberries simmer, mix the oats, chia seeds, coconut milk, maple syrup and hot water in a bowl. Once well combined, let this sit for 20 minutes until the oats are soft and have absorbed the moisture.
Once both components are ready, begin putting this together. Evenly separate the oat mixture into 3 bowls. In the first bowl add 3/4 of the blueberry mixture and stir well. Place this to the side.
In the 2nd bowl of oats, add the last 1/4 (leaving 1 Tbsp of blueberry for later) of the blueberry mixture and sir until fully combined.
To assemble, place the darker blueberry porridge at the bottom of a glass/ Tupperware. Top this with the lighter blue porridge and then finally the plain porridge. Using the last tbsp of the blueberry compote, place this on the top. Dig in and enjoy! This will keep for a few days in an air tight container in the fridge.