• Lucy Francis

Autumnal Blackberry + Ginger Porridge

Updated: Sep 19, 2020

Here’s a little spontaneous ‘sweet’ breakfast recipe I came up with this morning. It’s creamy, comforting and perfectly tangy, plus the flavour combo is a little different which I love.

A seasonal, nutritious meal with nearly 15g of protein (no powders added) to help fuel you for the day ahead. It’s super simple to make:


45g oats (gf or regular)

2 tsp chia seeds

water/milk (enough to cover the oats)

40g egg whites (optional)

1/2 tsp vanilla extract


1 small thumb-full of ginger, grated

60g frozen or fresh blackberries

1/2 lemon – juice

1 tsp honey or 1/3 tsp stevia

scattering of pumpkin seeds

1 tbsp greek yoghurt or dairy-free alternative

extra drizzle of maple syrup/sweetener of choice if needed


  1. In either a saucepan or bowl (if microwaving), add the oats and chia seeds and cover with water or milk. Leave for a few minutes for the chia to expand a little.

  2. In a separate saucepan, add a large handful (60g) of frozen or fresh blackberries, the grated ginger, lemon juice and a splash of water. I also added a little stevia (1 tsp) to take the slight sourness away from the fruit but this is optional.

  3. Let the fruit simmer for around 10 mins, breaking the blackberries up gently with a spoon.

  4. Put the oats on a medium heat and keep an eye, stirring occasionally until a thick, creamy consistency forms. If microwaving, go for 1 + 1/2 mins, check, stir and repeat.

  5. Halfway through cooking the oats, add the vanilla extract and egg whites and stir together.

  6. Dish up! Swirl through the yoghurt, the warm blackberry sauce and some seeds if you like (I used pumpkin seeds) for extra nutrients and a tasty crunch.

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