Tag: porridge

In this post, we’re sharing oat-packed recipes that make healthy eating simple, from creamy overnight oats and baked oats, to warm maple & pecan porridge and nutrient packed carrot cake oats. Whether you’re boosting your gut health, managing your cholesterol, or looking for easy meal-prep breakfasts, these fibre-rich dishes are full of natural goodness and endless flavour.

Discover how to turn a humble bowl of oats into a powerhouse of nutrition — and start every day with energy, balance, and a happy gut.

1. Pear, Maple & Pecan Porridge

Ingredients:

Serves 1

• 40g Oat Pantry Maple & Pecan Pie Porridge
• 180ml plant milk
• 15g Maple & Pecan Pie Granola
• 1 tbsp maple syrup
• 300ml water
• 70ml maple syrup
• 1 cinnamon stick
• 2 pears, peeled and halved

Method:

1. Simply boil 180ml plant milk in a saucepan. Stir in maple and pecan pie porridge oats. Simmer for 2 mins, or until the milk is absorbed, stirring occasionally.
2. Pour into a serving bowl and top with poached pears, maple and pecan pie granola and a drizzle (1 tbsp) of maple syrup.
3. In a small saucepan, place the peeled and halved pears cut side down and cover with 300ml water until fully immersed.
4. Add a cinnamon stick and 70 ml maple syrup and bring to a boil then put a lid on and reduce to a simmer for 20 minutes or until tender.
5. Lift the poached pear half out of the water with a slotted spoon and serve on top of porridge with granola and maple syrup.
6. Store the leftover pears in the liquid in an airtight container for meal prep.

2. Berry Crumble Overnight Oats

Ingredients:

Serves 1

• 40g Fruit Crumble & Custard Porridge Oats
• 100ml milk of choice
• Small handful of frozen berries
• 1 tsp chia seeds
• Dash of lemon juice
• 2 tbsps Fruit Crumble & Custard Porridge Oats
• 1/2 tbsp nut butter
• Dash of maple syrup

Method:

1. In an airtight container mix together 40g of Oat Pantry Fruit Crumble & Custard Porridge Oats with 100ml of your milk of choice, or for a creamier texture use yoghurt/a combination of the two. Place the lid on and leave to soak in the fridge overnight.
2. The next morning, in a microwave safe bowl, microwave for 1 minute the frozen berries with the tsp of chia seeds and the dash of lemon juice.Next, mash the berries into a jam-like consistency and set aside to stand for at least 1 minute. You can be preparing the next step whilst they stand.
3. In a separate bowl, for the crumble topping, mix 2 tbsp of Oat Pantry Fruit Crumble & Custard Porridge Oats with 1/2 nut butter and a dash of maple syrup. Mix until well combined and you get a crumble-like texture.
4. Layer your berry mixture on top of the overnight oats, followed by the crumble topping and enjoy!

3. Cinnamon Roll Baked Oats

Ingredients:

Serves 1

• ½ ripe banana mashed
• 2 tablespoons melted coconut oil
• 1 tablespoon maple syrup
• ¾ cup (68g) Oat Pantry Cinnamon Bun oat flour (made from blending our Oat Pantry Cinnamon Bun Porridge Oats)
• ¼ teaspoon salt 1 teaspoon baking powder
• 1 tablespoon almond flour or more oat flour (made from blending our Oat Pantry Cinnamon Bun Porridge Oats)
• 1 tablespoon coconut sugar
• 1 teaspoon cinnamon

Method:

1. In a mixing bowl, combine the mashed banana, coconut oil, maple syrup and mix. Then add the dry ingredients: oat flour, salt, baking powder, and almond flour or extra oat flour until a dough forms. You don’t want the dough to be too sticky so add more oat flour as required, so you can get it to a consistency where you can roll it.
2. Next, in a separate small bowl, mix together the cinnamon and coconut sugar. Then roll out the dough you prepared previously and brush with more melted coconut oil, and then sprinkle on the cinnamon sugar to one side of the dough (this will be the inner side when you come to roll the dough). Cut the dough into four equal strips and start rolling. You can either make 4 separate rolls, or combine them all together, which is what we did to make this one large baked oats roll.
3. Then, bake the roll in a ramekin dish or mug (ensuring what you choose to use is oven safe) at 180 degrees Celsius for about 10 minutes.
4. If you’d like to add the vanilla ‘icing’ we have drizzled on top, simply mix one tablespoon of plain yoghurt of your choosing with one teaspoon of vanilla protein powder, and a dash of water and mix together. You could also just use vanilla flavoured yoghurt.

4. Carrot Cake Overnight Oats

Ingredients:

Serves 1

Overnight Oats Mixture:

• 40g Oat Pantry Carrot Cake Porridge Oats
• 60g plain yoghurt of choice
• 40ml unsweetened almond milk

White Chocolate Yoghurt Topping:

• 3 tbsp plain yoghurt of choice
• 1/2 tbsp milk of choice
• 20g dairy free white chocolate (melted)

Method:

1. In to a jar (such as this overnight oats jar here) place 40g of Oat Pantry Carrot Cake Porridge Oats with 60g yoghurt of choice and 40ml of unsweetened almond milk.
2. In a separate bowl mix together the 3 tbsp plain yoghurt, milk and melted white chocolate, then layer on top of the Carrot Cake Overnight Oats mixture in the jar.
3. Place lid on the jar and leave to soak in the fridge overnight or for a minimum of 3 hours.
4. OPTIONAL – In the morning top your Oat Pantry Carrot Cake Overnight Oats with extra grated carrot, chopped nuts and raisins.
5. Lastly, ENJOY!

5. Blueberry & Lemon Baked Oats

Ingredients:

Serves 1

• 60g Oat Pantry Lemon Drizzle Porridge Oats
• 1 tsp baking powder
• 125ml unsweetened almond milk
• 1/2 banana (mashed)
• handful of fresh or frozen blueberries

Method:

1. Preheat the oven to 180 degrees Celsius.
2. In a bowl, mix together all the ingredients, excluding the blueberries.
3. Grease an oven proof dish (we have the perfect single serve baked oats dish available in the accessories section of our online shop).
4. Empty half of the mixture into the dish, sprinkle half of the blueberries on top, then add the remaining mixture and sprinkle the last of the blueberries on top (lightly pressing them in).
5. Bake in the oven for 15 minutes or until golden brown.
6. Top with your favourite plain/vanilla yoghurt and enjoy!

6. Apple Pie & Custard Overnight Oats

Ingredients:

Serves 1

• 40g Oat Pantry Apple Pie Porridge Oats
• 100ml unsweetened almond milk
• 3 tbsp Alpro Soya Custard
• 1 apple
• maple syrup (just a drizzle)
• small handful of chopped nuts

Method:

1. Place 40g of Oat Pantry Apple Pie Porridge Oats with 100ml of unsweetened almond milk into a jar, close the lid and leave to soak in the fridge overnight.
2. Either the day before or in the morning prepare the stewed apples. Chop the apple into small pieces and combine with the maple syrup in a small bowl. Then microwave on high for 20 seconds at a time until you reach your desired softness.
3. Top your Oat Pantry Apple Pie overnight oats with the Alpro Custard, then the stewed apples and a small sprinkling of chopped nuts.
4. Lastly, ENJOY!

7. Strawberry & Banana Baked Oats

Ingredients:

Serves 1

• 60g Oat Pantry Maple & Pecan Pie Porridge Oats
• 129ml milk of choice
• 1 tsp baking powder
• 1 banana (half for baked oats mixture & half for topping)
• drizzle of maple syrup
• 1-2 strawberries
• small handful of dark chocolate drops

Method:

1. Pre-heat oven to 180 degrees Celsius & grease an oven proof dish.
2. Into a food blender, add the Oat Pantry Maple & Pecan Pie Porridge Oats, baking powder, milk, maple syrup & half a banana.
3. Blend until fully combined.
4. Empty the mixture into the oven proof dish.
5. Chop into slices the strawberries and other half of the banana. Then place into the top of the mixture, scattering around and lightly pressing into the mixture. Sprinkle the dark chocolate drops on top.
6. Place in the oven for approximately 15 minutes or until browned.
7. Enjoy!