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Breakfast recipe

Blueberry Banana Oat Porridge with Pumpkin Seeds

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Creamy gluten-free porridge oats cooked with oat milk, banana, blueberries, cinnamon, maple syrup, and pumpkin seeds for a quick vegan breakfast.

Start planningStart cookingIngredients
30 min565 kcal4 base servingsBreakfastVeganGluten FreeQuick
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: gluten-free porridge oats, oat milk, bananas, blueberries

Dietary fit: Vegetarian, Vegan, Gluten-free, Dairy-free

Serving tip: Refrigerate cooked food in shallow portions within 1–2 hours at 0–5°C and use within 48 hours or an earlier ingredient use-by limit. Reheat cooked components only once until steaming hot throughout; transport chilled with an ice pack. Larger households need separate complete batches; sequential batches add the stated cooking time, and preparation increases with the amount of food.

Blueberry Banana Oat Porridge with Pumpkin Seeds plated and ready to serve.

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Ingredients

What you need

  • 260g gluten-free porridge oats
  • 900ml gluten-free oat milk
  • 3 bananas
  • 250g blueberries
  • 50g pumpkin seeds
  • 3 tbsp maple syrup
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 920ml water

You'll also need

knife and chopping board, measuring jug and scales, 4l saucepan, wooden spoon

Method

Step by step

Up to 8 clear steps
  1. Blueberry Banana Oat Porridge with Pumpkin Seeds cooking step 1: Prep the fruit.
    Step 1

    Prep the fruit

    For more than four servings, first divide the displayed ingredient totals into separate sets of no more than four servings. Complete each set in its own equipment using its share of the displayed amounts. Peel all bananas. Mash two-thirds of their edible weight and slice the remaining third. Wash the blueberries and reserve one-quarter for topping.

    5 min

    Ripe bananas make the bowls naturally sweeter without needing much maple syrup.

  2. Blueberry Banana Oat Porridge with Pumpkin Seeds cooking step 2: Simmer the oats.
    Step 2

    Simmer the oats

    Put all oats, oat milk and measured water in a 4l saucepan. Bring gently to a simmer, stirring, then cook for 6–7 minutes until the rolled oats soften and thicken. Follow a longer packet time if needed.

    7 min
  3. Blueberry Banana Oat Porridge with Pumpkin Seeds cooking step 3: Add banana and cinnamon.
    Step 3

    Add banana and cinnamon

    Stir in all mashed banana, cinnamon and vanilla, with two-thirds of the maple syrup. Cook gently for 2 minutes, stirring.

    2 min
  4. Blueberry Banana Oat Porridge with Pumpkin Seeds cooking step 4: Warm the blueberries.
    Step 4

    Warm the blueberries

    Fold in the remaining three-quarters of the blueberries and heat gently for 1 minute. The porridge thickens further as it stands.

    1 min
  5. Blueberry Banana Oat Porridge with Pumpkin Seeds cooking step 5: Serve the bowls.
    Step 5

    Serve the bowls

    Divide between the servings in this batch and top with all sliced banana, reserved blueberries, pumpkin seeds and remaining maple syrup.

    2 min