This raspberry porridge is here to save the day when the fridge is looking sad but you still want a satisfying breakfast that hits. Made with pantry staples and frozen raspberries, it's sweet, a little tart, and ready in under 10 minutes. It's basically your year-round ticket to starting the day right—even when grocery shopping didn't happen.
Key ingredients and substitutions
- Oats: The base of any good porridge! If you're gluten-free, make sure to grab certified gluten-free oats.
- Plant-based milk: Choose your favorite! Unsweetened soy milk works great if you want something neutral, while oat and rice milk add a touch of sweetness. I'd skip almond milk for this recipe as it doesn't pair well with the tart raspberries.
- Frozen raspberries: They melt right into the porridge, giving it that perfect balance of sweet and tart. If you're out of raspberries, frozen blueberries are a great backup plan!
- Pinch of salt: Don't skip! That little pinch brings out all the flavors and takes any porridge from "meh" to "mmmm".
Combine rolled oats and porridge oats
Mixing rolled oats with quick-cooking porridge oats is the ultimate hack for the perfect texture. I use it use this hack for all my porridge recipes, including my go-to chocolate banana porridge.
The thick rolled oats give you a nice chew, while the porridge oats absorb the milk really well and make the porridge creamier.
But if you don't have both on hand, don't stress! You can totally use just one, the texture will just be different.
Step-by-step instructions
- Step 1: Add the ingredients to a saucepan. Start with the oats, plant-based milk, and a pinch of salt, and finish with the frozen raspberries.
- Step 2: Cook the porridge over medium heat until the oats have absorbed all the liquid and are perfectly cooked. You also want the frozen raspberries to melt into the milk, giving it a bright pink color. This should take 3-5 minutes.
Elo's tip
Remove the porridge from the heat and add a splash of milk at the very end to make it extra creamy. Trust me this little step makes all the difference!
Storage tips
Porridge always tastes best fresh off the stove! Since it's so quick to make, you might as well make it right before eating.
But if you're all about saving time, you can make a double batch. Store the extra serving in an airtight container in the refrigerator for an easy grab-and-go breakfast the next day. Alternatively, make these chocolate raspberry overnight oats.
Make sure to reheat the cooled porridge with a splash of milk to make sure it's nice and creamy.
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The recipe
Easy 10-Minute Raspberry Porridge
Ingredients
- ¼ cup (25 g) rolled oats gluten-free if needed
- ¼ cup (25 g) quick-cooking oats or more rolled oats
- ½ cup (120 ml) plant-based milk of choice I use unsweetened soy milk
- 1 pinch of salt
- ¾ (110 g) frozen raspberries
Instructions
Combine the ingredients: In a saucepan, mix together the oats, plant-based milk, a pinch of salt, and the frozen raspberries.
Cook the porridge: Heat the mixture over medium heat, stirring occasionally, until it thickens and turns bright pink.
Make it creamy: Remove the saucepan from the heat and stir in a splash of extra milk for a smooth, creamy finish.
Nutrition
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