Breakfast porridge

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vegan breakfast porridge with nuts and fruit in a white bowl on a red background


  • 200 g porridge oats
  • 500 ml soya milk
  • 100 g golden sultanas, soaked in warm water and drained
  • 100 g mixed nuts, toasted and crushed
  • 50 g pumpkin seeds
  • 50 g raspberries
  • 50 g blueberries
  • 4 medium-size apples, thinly sliced
  • 2 tsp chia seeds
  • ½ tsp ground cinnamon


  1. Put the porridge oats, soya milk, ground cinnamon and chia seeds into a saucepan. Put over a low heat and bring to a light simmer. Keep stirring until the porridge thickens. When it’s thick, turn off the heat and allow to stand for a couple of minutes.
  2. Divide the porridge equally between your bowls. Top with the nuts and fruit and serve.

Nutritional analysis per serving (1/4 recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
576 71.5 8.8 19.4 25.3 3.9 32.6 0.03

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