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Creamy pink porridge topped with frozen raspberries in a grey ceramic bowl.
4 from 1 vote

Easy 10-Minute Raspberry Porridge

This quick and easy vegan raspberry porridge is made with pantry staples and frozen raspberries for a quick and satisfying breakfast ready in under 10 minutes.
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Author: Eloïse

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
 

  • Oats, milk, and frozen raspberries in a stainless steel saucepan.
    Combine the ingredients: In a saucepan, mix together the oats, plant-based milk, a pinch of salt, and the frozen raspberries.
  • Creamy bright pink porridge in a stainless steel.
    Cook the porridge: Heat the mixture over medium heat, stirring occasionally, until it thickens and turns bright pink.
  • Bright pink porridge with a splash of milk in a stainless steel.
    Make it creamy: Remove the saucepan from the heat and stir in a splash of extra milk for a smooth, creamy finish.

Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Fiber: 5g | Sugar: 1g
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