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Breakfast recipe · from the recipe book

Warm Blueberry Vanilla Porridge with Raspberry Swirl

Creamy water-cooked oats studded with jammy bursting blueberries, finished with a bright raspberry swirl and toasted almond crunch.

Warm Blueberry Vanilla Porridge with Raspberry Swirl

Ingredients

  • 4 cups950 gWater
  • 4 cups320 gOld-fashioned rolled oats
  • 2 cups300 gFrozen blueberries, unsweeteneddivided
  • 1¼ cups150 gRaspberries
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • 2 tbsp40 gMaple syrupdivided
  • 1½ tsp6 gVanilla extract
  • ¼ cup whole40 gAlmondssliced
  • 1 tsp2 gLemon zest
  • ⅛ tsp1 gSalt

Steps

  1. Toast the almonds in a dry medium pot over medium heat, stirring, for 3 to 4 minutes until golden and fragrant; tip them onto a plate and set aside.
  2. Mash the raspberries in a small bowl with a fork, then stir in one quarter of the maple syrup to make the raspberry swirl; set aside.
  3. In the same pot, bring the water and salt to a boil over medium-high heat.
  4. Stir in the oats and half of the blueberries, lower the heat to medium-low and simmer, stirring often, for 6 to 8 minutes until thick and creamy and the berries burst.
  5. Take the pot off the heat and stir in the vanilla, the lemon zest and the remaining three quarters of the maple syrup.
  6. Scatter the remaining half of the blueberries over the porridge, cover and let stand 2 minutes to warm them through.
  7. Spoon the porridge into four bowls, top each with a quarter of the Greek yogurt, swirl in a quarter of the raspberry swirl and sprinkle with the toasted almonds.

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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