This delicious vegan porridge is an ideal way to start your morning, delivering essential nutrients and a steady supply of energy for the day ahead. Tiny chia seeds cooked with oats create a pleasant, slightly chewy texture compared with plain oatmeal, while blueberries add bright, tangy bursts of flavour that pair beautifully with rich almond butter. Ready in about 10–15 minutes, this is an easy, healthy and very tasty plant-based, gluten-free breakfast to add to your repertoire.
Porridge — or oatmeal, as some call it — really is one of the most comforting and nutritious breakfasts. In our house, porridge mornings feel calmer and more measured. I often put the porridge on the stove before waking the kids, then leave it on the lowest heat to bubble gently while I get everyone ready for the day. They come downstairs to a warm bowl and choose their favourite toppings, which makes the morning feel less rushed and more convivial.
Nutrition
This vegan porridge is a highly nutritious breakfast. Oats provide complex carbohydrates that release energy slowly through the morning, helping to avoid mid-morning energy crashes. Add nut butter and berries and you have a balanced combination of complex carbs, plant protein, healthy fats and antioxidants.
Chia seeds cooked with the oats bring an interesting texture and are an easy source of plant-based omega-3 fats. Combined with the wide range of nutrients in wholegrain oats, this porridge makes a fulfilling and wholesome start to the day.
Ingredients
- Oats – Use gluten-free oats if you are coeliac or very sensitive to gluten. Oats themselves don’t contain gluten naturally but can be contaminated when grown or processed alongside gluten-containing grains. Certified gluten-free oats avoid this issue.
- Chia seeds – Small but mighty: chia seeds add texture and are a great source of omega-3s and fibre.
- Plant-based milk – Try oat, almond, macadamia or any other plant milk you enjoy. Different milks give different flavours, so feel free to experiment.
- Vanilla extract and salt – A little vanilla and a pinch of salt deepen the flavour.
- Nut butter – Almond butter, coconut almond butter or peanut butter are all delicious stirred on top.
- Fruit – Berries are my go-to for convenience and flavour. Fresh or defrosted frozen berries both work well.
- Coconut blossom syrup – Or date syrup or good-quality maple syrup for a touch of sweetness.
Please see the printable recipe card below for the full list of ingredients and exact quantities.
Basic Instructions
- Combine the oats, chia seeds, plant milk, vanilla extract and a pinch of salt in a saucepan. Bring to the boil, then reduce the heat immediately and simmer gently for 10–15 minutes, stirring frequently, until the oats are tender and the porridge is creamy.
- Serve with your chosen toppings and add a little more plant milk to reach your preferred consistency.
This summary covers the essentials. Full instructions and measurements are in the recipe card below.
Thermomix Tips
If you use a Thermomix, this porridge is straightforward: place all porridge ingredients in the Thermomix jug and cook for 12 minutes at 90°C on speed 1 reverse. Stir and adjust consistency if needed.
Variations
There are many ways to vary this gluten-free, vegan breakfast. Swap toppings and milks to suit what you have on hand and to keep breakfast interesting throughout the week.
- Nut butter – Try different nut butters for varied flavour. Coconut and almond blends are creamy and aromatic; peanut butter gives a familiar, comforting richness.
- Fruit – Use whichever fruit is in season. Blueberries are nutrient-dense and quick to prepare, raspberries add tartness, and frozen berries are a great option out of season: either defrost overnight in the fridge or stir into the porridge for the last couple of minutes of cooking.
- Sweeteners – A small drizzle of coconut blossom syrup, date syrup or maple syrup will add a pleasant sweetness without overwhelming the natural flavours of the porridge and toppings.
Making ahead
Freshly made porridge is best, as it thickens and soaks up liquid if left too long. If needed, leftover porridge can be reheated with a splash of extra plant milk — I often warm mine after the school run and it still tastes comforting, even if not quite as perfect as fresh.
Leftovers
Leftover porridge can be a brilliant addition to bread dough. Mixing cooled porridge into bread gives lovely texture and reduces waste. You can also stir leftover porridge into smoothies, pancakes or breakfast bowls for an easy boost of fibre and nutrients.
📖 Recipe 📖
Vegan Oat and Chia Porridge with Blueberries and Almond Butter
Ingredients
Porridge Ingredients
- 100 g gluten-free wholegrain oats
- 2 tablespoons chia seeds
- 600 ml plant-based milk
- ½ teaspoon vanilla extract
- Pinch of salt
Toppings
- 1 tablespoon almond butter
- 125 g blueberries
- A drizzle of coconut molasses or maple syrup
Instructions
- Mix the oats, chia seeds, plant milk, vanilla and salt in a pan. Bring to the boil, then reduce the heat to low and simmer gently, stirring occasionally, for 12–15 minutes until the oats are soft and creamy. Add extra plant milk if you prefer a looser texture. Thermomix: 12 mins / 90°C / speed 1 reverse.
- Serve with a spoonful of almond butter, a handful of blueberries and a small drizzle of coconut molasses or maple syrup.
Notes
- You can make this in the microwave: mix ingredients in a large jug or bowl the night before and refrigerate. Microwave in 2-minute bursts, stirring at the end of each burst, until thick and creamy (approximately 6–8 minutes total).
- Use any plant-based milk you prefer — each will give a slightly different taste and texture.
Nutrition
Carbohydrates: 25 g |
Protein: 5 g |
Fat: 7 g |
Fiber: 6 g
If you enjoy this recipe, please consider leaving a star rating on the recipe card.
More Recipes
If you like this vegan oat and chia porridge, you might enjoy other vegan and gluten-free breakfast ideas such as roasted buckwheat and coconut granola, tofu scramble, berry, oat and banana smoothies, or a reliable vegan gluten-free bread. Experiment with different breakfasts to keep mornings varied and nutritious.
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Roasted Buckwheat and Coconut Granola -
Astonishingly Good Tofu Scramble
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Berry, Banana and Oat Smoothie
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My Best Vegan Gluten-Free Bread Recipe
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