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Breakfast recipe · from the recipe book

Warm Blueberry Vanilla Almond Milk Porridge

Creamy, vanilla-scented oats swirled with a jammy stovetop blueberry-lemon compote and topped with toasted almonds for crunch.

Warm Blueberry Vanilla Almond Milk Porridge

Ingredients

  • 2 cups300 gFrozen blueberries, unsweetened
  • 2 tbsp40 gMaple syrupdivided
  • 1 tbsp15 gLemon juice
  • ¼ cup whole40 gAlmondssliced
  • 3 cups (710 ml)800 gAlmond milk, unsweetened
  • ¾ cup200 gWater
  • 4 cups320 gOld-fashioned rolled oats
  • ½ oz20 gChia seeds
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 2 tsp8 gVanilla extract
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 cup120 gRaspberries

Steps

  1. Prep first: measure the maple syrup into two equal halves, and keep the Greek yogurt and raspberries in the fridge for topping.
  2. In a medium pot over medium heat, toast the almonds, stirring, until golden and fragrant, about 3 minutes; tip them onto a plate.
  3. In the same pot, combine the frozen blueberries, half of the maple syrup and the lemon juice. Simmer, stirring and pressing some berries, until jammy, 5 to 6 minutes. Scrape the compote into a bowl and rinse the pot.
  4. Pour the almond milk and water into the pot, then add the oats.
  5. Sprinkle the chia seeds into the pot and stir them in well so they don't clump.
  6. Add the cinnamon and salt. Bring to a gentle simmer over medium heat, then cook, stirring often, until thick and creamy, 5 to 7 minutes.
  7. Take the pot off the heat and stir in the vanilla and the remaining half of the maple syrup. Let the porridge stand 2 minutes to thicken.
  8. Divide the porridge among 4 bowls. Swirl the blueberry compote into each bowl, top with a spoonful of the Greek yogurt, the raspberries and the toasted almonds, 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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