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Breakfast recipe

Warming Raspberry Vanilla Pumpkin Seed Porridge with Yoghurt

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

Plan with this recipeStart cookingIngredients
20 min440 kcal4 base servingsBreakfastFamily FriendlyBudgetVegetarian
ContainsMilk
Allergy and dietary checks

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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: raspberries, porridge oats, pumpkin seeds, vanilla extract

Dietary fit: Vegetarian, Lower Sugar

Serving tip: Season as you go and adjust the final texture before serving.

Raspberry Vanilla Pumpkin Seed Porridge plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 220g porridge oats
  • 800ml semi-skimmed milk
  • 120g raspberries
  • 40g pumpkin seeds
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 200g Greek yoghurt

You'll also need

saucepan, frying pan, knife, chopping board

Method

Step by step

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

    Prepare the fruit

    Chop the raspberries; keep a few pieces back for topping. Measure the oats, semi-skimmed milk, pumpkin seeds, and vanilla extract.

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

    Simmer the oats

    Put the oats, semi-skimmed milk, vanilla extract, and a pinch of salt in a saucepan. Bring to a gentle bubble, then simmer for 5 to 6 minutes, stirring often, until creamy.

    6 min
  3. Raspberry Vanilla Pumpkin Seed Porridge cooking step 3: Warm the fruit.
    Step 3

    Warm the fruit

    Stir most of the raspberries into the porridge and cook for 2 minutes until softened but still textured. Add a splash more semi-skimmed milk if needed.

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

    Toast the topping

    Toast the pumpkin seeds in a dry frying pan for 2 to 3 minutes until fragrant, shaking the pan so the edges colour evenly.

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

    Finish the bowls

    Spoon into bowls, ripple over maple syrup, add the reserved raspberries, scatter with toasted pumpkin seeds, and serve with yoghurt if using.

    3 min

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