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Breakfast recipe · from the recipe book

Blueberry Lemon Oat Porridge with Greek Yogurt

Creamy water-cooked oats swirled with jammy warm blueberries, bright lemon zest and a cool, tangy dollop of Greek yogurt with crunchy walnuts.

Blueberry Lemon Oat Porridge with Greek Yogurt

Ingredients

  • 4 cups950 gWater
  • 3⅔ cups300 gOld-fashioned rolled oats
  • ¼ tsp2 gSalt
  • 2 cups300 gBlueberriesdivided
  • 2 tsp4 gLemon zest
  • 1½ tbsp30 gHoney
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • ⅓ cup chopped40 gWalnutschopped
  • ½ oz20 gChia seeds

Steps

  1. Prepare first: chop the walnuts, zest the lemon, and set aside half of the blueberries for topping.
  2. In a medium pot, bring the water and salt to a boil over high heat.
  3. Stir in the oats and chia seeds, lower the heat to medium-low and simmer, stirring often, for 5 minutes.
  4. Add the first half of the blueberries and the lemon zest and simmer 2 to 3 minutes more, stirring, until the berries burst and the porridge is thick and creamy.
  5. Take the pot off the heat, stir in the honey and let the porridge stand 2 minutes to thicken.
  6. Divide the porridge among 4 bowls, top each with a quarter of the Greek yogurt, a quarter of the remaining blueberries and a quarter of the walnuts, and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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