Rise and shine in the mornings to this creamy hazelnut porridge smothered with juicy blueberry sauce. This breakfast is so delicious and indulgent. It’s hard to believe it’s SO GOOD FOR YOU!
Wow, what a rollercoaster ride of a week it’s been for so many people around the globe. What with more lockdowns and the turbulent election for those of you in the US. I wouldn’t be surprised if you’re feeling exhausted. I know I am.
So, I think a breakfast treat is in order. A comforting hazelnut porridge that you can make in a matter of minutes in the morning. Then, eat and relax a while, before going about your hectic day.
I’ve loved waking up to this porridge A LOT over the last few weeks. Don’t get me wrong, a savoury breakfast of scrambled eggs is great every now and then, but naturally sweet breakfasts are where it’s at for me. And this one is my new favourite. I hope you love it as much as I do.
IS BLUEBERRY AND HAZELNUT PORRIDGE HEALTHY?
This porridge recipe is healthy. It’s made with heart-healthy oats, dairy-free hazelnut milk, a dollop of peanut butter and a little maple syrup (for natural sweetness). It’s then topped with super-nutritious blueberries which have been stewed until they start to break down and become all juicy. That’s it!
Check out the star ingredients…
Oats come with many health benefits. Thanks to their fibre and protein content oats can help control your blood sugar and keep you feeling fuller for longer. They are rich in antioxidants and packed with a whole host of nutrients including manganese, magnesium, iron, zinc, folate, vitamin B1 and B5 (Source).
Blueberries are often regarded as a superfood because they are low in calories and loaded with nutrients, including a pretty impressive number of antioxidants. These antioxidants help the body to defend itself against potentially harmful free radicals (Source).
This recipe uses hazelnut milk which gives the oats an over the top creamy texture with a deliciously nutty flavour. I’m not really a fan of plain porridge oats, so adding nut milks, nut butters and lots of interesting toppings make all the difference.
And, the great thing about hazelnuts, is that they come with lots of health benefits too. They are packed with nutrients including vitamin B6, phosphorus and zinc and are a good source of healthy fats (Source).
ARE FRESH OR FROZEN BLUEBERRIES BEST?
The wonderful thing about stewing blueberries is that it really doesn’t matter if they start off fresh or frozen, the results are equally as good when it comes to flavour. Just be sure to check the label of frozen blueberries for added sugars. You’ll want to find packs that contain 100% blueberries and NO ADDED SUGAR.
When it comes to the pros and cons of using frozen blueberries, I’d have to say I’m pro when it comes to using blueberries for anything like stewing, baking and blending. Here’s why:
Frozen blueberries, tend to be sold at a much lower price point than fresh blueberries, which is great if you eat them regularly, are buying for a big family, if you’re sticking to a budget or if you just love a bargain.
According to a study at South Dakota State University, freezing blueberries makes their powerful antioxidants more available for the human body to absorb. When testing the nutrient content of frozen blueberries after 1, 3 and 5 months, researchers found the number of antioxidants remained the same as fresh blueberries (Source).
Let’s not forget the convenience factor! You don’t need to wash frozen blueberries, because that’s already been done for you.
Something I’ve worked extremely hard on over the last few years is reducing my food waste. You know how it is. You don’t make any meal plans and then head to the supermarket just randomly picking up what you think you might fancy during the week. Inevitably you end up forgetting some ingredients and getting too much of another. So, food ends up going bad before you’ve even had the opportunity to eat it.
Getting better at meal planning has been life-changing for me. But, switching to frozen produce has really helped too. You’re basically buying in bulk when you buy a big bag of veg, so it’s harder to run out. And, it doesn’t go off within a couple of days, so there’s no waste.
Are you thinking of making this Blueberry and Hazelnut Porridge? I’d love to know what you think. Get in touch in the comments section and let me know!
Looking for more breakfast recipes? Check out these ideas
- Very Berry Breakfast Smoothie
- Creamy Porridge Custard with Strawberry Rhubarb Coulis
- Chunky Nut Healthy Granola
HOW TO MAKE BLUEBERRY AND HAZELNUT PORRIDGE
Gather and prepare your ingredients.
In a medium saucepan, add the oats, hazelnut milk, peanut butter, and maple syrup. Stir well so that the peanut butter breaks down into the milk. Let the porridge thicken over a medium heat for 5-6 minutes, stirring often.
Meanwhile, put the blueberries into a saucepan and let stew over a medium heat. If you’re using fresh blueberries, I’d recommend adding in a tablespoon of water to get the stewing process happening a little quicker.
When your porridge has thickened and is lovely and creamy, pour it equally between two bowls and top with the blueberry sauce. I also like to add a drizzle of maple syrup, add some figs and some halved hazelnuts to make breakfast extra special. But you do you! Enjoy!
Blueberry and Hazelnut Porridge
- Medium Saucepan & Small Saucepan
- 2 Wooden Spoons
- 90 g Porridge Oats
- 237 ml Hazelnut Milk
- 1 tbsp Peanut Butter
- 1 tbsp Maple Syrup
- 100 g Blueberries Fresh (washed) or frozen
- 1 tbsp Hazelnuts Whole, chopped in half
- 1 Fresh Fig Washed and halved
- Gather and prepare your ingredients.
- In a medium saucepan, add the oats, hazelnut milk, peanut butter, and maple syrup. Stir well so that the peanut butter breaks down into the milk. Let the porridge thicken over a medium heat for 5-6 minutes, stirring often.
- Meanwhile, put the blueberries into a saucepan and let stew over a medium heat. If you're using fresh blueberries, I'd recommend adding in a tablespoon of water to get the stewing process happening a little quicker.
- Pour the porridge into two bowls and top with the blueberries sauce. Add some figs and some halved hazelnuts to make breakfast extra special. But you do you! Enjoy!
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Thank you so much for reading.