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Blueberry Banana Oat Porridge with Pumpkin Seeds
Creamy gluten-free porridge oats cooked with oat milk, banana, blueberries, cinnamon, maple syrup, and pumpkin seeds for a quick vegan breakfast.
20 min405 kcal4 base servings
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.
Nutrition
Estimated nutrition per serving
405 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 405 kcal |
| Protein | 12g |
| Carbohydrate | 45.6g |
| of which sugars | 8.2g |
| Fat | 14.4g |
| of which saturates | 4g |
| Fibre | 8g |
| Salt | 1g |
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Prep the fruit
Peel and mash 2 bananas in a bowl until mostly smooth, then slice the remaining banana. Rinse the blueberries and keep a small handful aside for topping.
Timer: 5 min
Tip: Ripe bananas make the bowls naturally sweeter without needing much maple syrup.