Blueberry Porridge from 26 Grains

  • 15 min
  • Easy

As the berry season begins, we turn to our good friend Alex Hely Hutchinson, founder of 26 GRAINS for some summer porridge inspiration. 




100g rolled oats, soaked in 250ml water for at least 30 minutes
250ml unsweetened almond milk
¼ teaspoon sea salt


250g blueberries
1 tbsp maple syrup
Squeeze of lemon juice


2 tbsp mixed seeds, such as flaxseeds, pumpkins seeds, sunflower seeds
few strawberries, sliced
2 tbsp coconut flakes

2 tbsp almond butter from a jar or homemade
2 tbsp amaranth (optional)

First make the blueberry compote: place the blueberries, maple syrup and lemon juice into a small pan with 1 tablespoon of water and allow to come to the boil. Once bubbling, take it off the heat and set aside.

Place the porridge ingredients, including the water the oats have been soaked in, into a pan over a medium heat and cook for 3–4 minutes, stirring continuously, until the oats have come together.

Spoon into 2 bowls and add the toppings in this order: a tablespoon of blueberries in a line down the middle with a pool of juice around the edge, then the seeds, strawberry slices, coconut flakes, almond butter and amaranth, if using.

We think this recipe would also be delicious with seasonal strawberries.


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Grouped product items
Rude Health Organic Almond Drink
Rude Health Organic Almond Drink
Organic Raw Coconut Chips
Organic Raw Coconut Chips
Organic Pumpkin Seeds
Organic Pumpkin Seeds
Organic Blueberries
Organic Blueberries
Organic Almond Butter
Organic Almond Butter

‘When we opened the shop in June 2015, this blueberry porridge was one of the first on the menu and it was an instant hit. It’s a firm favourite when the berry season is underway. There is something so delicious when blueberries and maple come together. The sweet and sour berry and dark treacle syrup paired with creamy, salted oats makes this such a moreish breakfast.’

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