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Dessert for Breakfast - Blueberry Muffin Porridge

Dessert for Breakfast - Blueberry Muffin Porridge

blueberry muffin porridge breakfast ideas

I LOVE finding healthy breakfast recipes that kids think is a treat! 

If you love a breakfast muffin but don’t want to load up with sugar, this porridge will satisfy your sweet tooth and fill you up till lunch! You can make it up with whatever milk you like, we are a dairy free house so I use whatever we have to hand, almond, coconut or oat milk. If you use oat milk it’s deliciously creamy but just watch out as it does go a bit crazy with the oats on oats, it’s like ‘whoa, hey cousin, let’s have a party’ and will spill out the saucepan if you’re not careful. 

I know ‘a handful’ and ‘a mugful’ are not proper measurements, but they are what I always use for porridge because there is no chance of me getting the scales out at that time in the morning. If you have massive hands, use slightly less, if your mugs are tiny, use more milk (but seriously, why do you have tiny mugs?)

You will need:

a handful of rolled porridge oats
a mug of milk or plant based alternative
two handfuls of blueberries
half a tsp vanilla extract/paste
2 tablespoons butter/spread
2 tablespoons flour
1 tablespoon sugar 

Method

Heat the milk in a large saucepan until simmering, then add the oats while stirring all the time. Leave to simmer for 15 minutes, and keep checking and stirring it. 

Meanwhile, rub the butter, flour and sugar together to form a crumbly topping. You can add it as it is, or stick it under the grill for 5 mins to crisp up.

Once the porridge has been cooking for 15 mins, add half the blueberries, and the vanilla paste/extract, stir and cook for another couple of minutes. Keep checking for doneness, you want the oats to be creamy but still have ‘bite’.

Once it’s ready, spoon into a bowl, and top with the rest of the blueberries and the crumble topping. 

Delicious and filling! 

Amanda x

BONUS tip: I always make big batches of porridge and freeze it into serving sizes using a muffin tray. You just spoon the leftover porridge in to a muffin tray, freeze for an hour, then pop out the porridge servings and put them in a ziplock bag. There, porridge sorted for the week. 

 

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