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For 2 servings:

  • 1 cup (90g) oats 

  • 2 cups (474ml) water 

  • 1 cup (236ml) almond milk 

  • 8 fresh black berries 


Blackberry compote  

  • approx. 10 black berries 

  • 2 tbsp lemon juice 

  • 1 tbsp maple syrup 

  • zest from 1/2 lemon 

  • 1 tsp vanilla 

  • 1 tsp finally chopped rosemary or thyme (optional)


Candied Walnuts (Optional)

  • 1/2 cup roughly chopped walnuts 

  • 1 tbsp maple syrup 

  • sprinkle of cinnamon 


  1. Candied Walnuts: Preheat the oven to 175 degrees (C) and line a baking tray with baking paper. Add your chopped walnuts to the baking tray with 1/2 tbsp maple syrup and a sprinkle of cinnamon. Give everything a mix with a spoon and bake for 10 minutes or until golden! 

  2. In a small pan add your ingredients for your blackberry compote. Heat on a medium-high heat until the blackberries begin to break down. You may need to add a splash of water to the pan to stop the berries from sticking. Once the berries begin to break down you can squash them with the back of a fork to speed up the process. Reduce to a low heat and let the compote reduce and thicken. 

  3. Meanwhile, make your porridge! Add the water and oats to a small pot and cook on a high heat until the mixture starts to bubble. Once bubbling reduce to a low-medium heat and add in the milk whilst continuously stirring. Cook the oats for about 5 minutes or until it is at your preferred consistency. 

  4. To assemble, place your porridge between two bowls and top with your blackberry compote, candied walnuts, natural vegan yogurt (optional), more lemon zest and some rosemary!

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