Warming Blueberry Pecan Porridge

Happy 2016! I just got back from the most incredible holiday in South Africa where I got married (more on this later) and wow it is ever cold and dark in Vancouver, Canada! This recipe is adapted from an overnight muesli bowl that I frequently make and pack for work – it is basically a soaked chia and oat bircher muesli that I simply heated up in the morning and topped with shredded coconut and maple syrup. It is super fast because everything has been soaking for hours and doesn’t need to cook, just heat. This porridge is really warming, with cinnamon, pecans, a bit of natural sweetness, and topped with some warmed up homemade almond milk.

Pecans, high in heart-healthy monounsaturated oleic acid, are an excellent source of B vitamins and vitamin E – great for your skin. They are also a fantastic source of various minerals, including zinc which is often low in many people’s diets.

blueberry pecan porridge

Warming Blueberry Pecan Porridge (serves 2)

4 Tbsp organic rolled oats
4 tsp chia seeds
2 tsp unsweetened shredded coconut
large handful blueberries (I used frozen)
large handful organic pecans
2 Tbsp organic Greek yogurt (optional)
1 cup almond milk (plus more for serving)
1 tsp cinnamon
dash sea salt
maple syrup for serving

The night before, combine all ingredients in a bowl, cover with saran wrap and place in fridge overnight.
In the morning, simply heat the mixture on the stove in a pot, adding a bit of water. Serve topped with warm almond milk, more shredded coconut and some maple syrup if desired. Enjoy xx


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