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Breakfast recipe

Warming Blueberry Vanilla Pumpkin Seed Porridge with Yoghurt

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Creamy vanilla porridge with blueberries, pumpkin seeds, and a light maple finish.

Start planningStart cookingIngredients
30 min475 kcal4 base servingsBreakfastFamily FriendlyBudgetVegetarian
ContainsMilk
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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: blueberries, porridge oats, pumpkin seeds, vanilla extract

Dietary fit: Vegetarian

Serving tip: Cool leftovers in shallow portions and refrigerate within1–2hours at0–5°C. Eat within48hours or an earlier ingredient use-by limit; reheat only once until steaming hot throughout. Keep fresh toppings separate until eating. For larger households, repeat complete batches; extra sequential cooking adds another cooking cycle and preparing more fruit takes longer.

Blueberry Vanilla Pumpkin Seed Porridge plated and ready to serve.

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Ingredients

What you need

  • 220g porridge oats
  • 800ml semi-skimmed milk
  • 300g blueberries
  • 40g pumpkin seeds
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 200g Greek yoghurt
  • 800ml water

You'll also need

knife and chopping board, scales and measuring jug, 4l saucepan, grater, wooden spoon, large breakfast bowls, dry frying pan

Method

Step by step

Up to 8 clear steps
  1. Blueberry Vanilla Pumpkin Seed Porridge cooking step 1: Prepare the fruit.
    Step 1

    Prepare the fruit

    For more than 4 servings, first divide all displayed ingredient totals into separate batches of no more than 4. Use each batch’s share of the displayed amounts in its own equipment. Wash 300g blueberries, reserve 100g for topping and keep 200g for porridge.

    5 min
  2. Blueberry Vanilla Pumpkin Seed Porridge cooking step 2: Simmer the oats.
    Step 2

    Simmer the oats

    Put all oats, all vanilla extract, 800ml milk and 740ml water in a 4l saucepan. Bring gently to a simmer, stirring, then cook for 6–8 minutes until the oats soften and thicken. Follow a longer packet time if needed.

    8 min
  3. Blueberry Vanilla Pumpkin Seed Porridge cooking step 3: Warm the fruit.
    Step 3

    Warm the fruit

    Stir in 200g blueberries for 2 minutes. If needed, add up to the reserved 60ml water a little at a time and heat through.

    2 min
  4. Blueberry Vanilla Pumpkin Seed Porridge cooking step 4: Toast the topping.
    Step 4

    Toast the topping

    Toast all pumpkin seeds in a dry frying pan over medium-low heat for 2–3 minutes, stirring constantly. Remove as soon as fragrant and lightly coloured; they can burn quickly. Chop any large nut pieces before serving.

    3 min
  5. Blueberry Vanilla Pumpkin Seed Porridge cooking step 5: Finish the bowls.
    Step 5

    Finish the bowls

    Divide between bowls for this batch and add all maple syrup, reserved berries, toasted pumpkin seeds and an equal share of all yoghurt.

    3 min