Blueberry And Cinnamon Porridge Drizzled With Hot, Syrup-Coated Blueberries

With the cold winter months approaching, I really fancied trying to make something warm for my breakfast and lunches, and I’d always wanted to try making porridge. I stumbled across this Instagram page called Healthy Twists, which, as the name gives away, provides recipes and inspiration for loads of fun dishes with a healthy twist. Normally I’m not too captivated by a lot of these pages, but the recipes on this page really caught my eye (the photography was to die for too!)

On their page, I came across a ‘hot blueberry porridge with cinnamon’ reel and thought I’d give it a go. Since then, I’ve tried it about 3-4 more time and absolutely love it! With that being said, here is my adaptation of the recipe (a lot still heavily inspired by this recipe, so I’ll link it here). Hope you enjoy!

Serves 2

For the porridge:

1 cup of rolled oats

2 cups of semi-skimmed milk

1 tsp ground cinnamon

2 small handfuls of blueberries (frozen or fresh)

1 small pot of greek yoghurt (I tend to use the Yeo Valley Greek Yoghurt with honey pots, but the Healthy Twists recipe otherwise suggests 1/3 cup of yoghurt of your choice)

OPTIONAL: 1 tbsp almond flakes

For the toppings:

1/3 cup of blueberries (frozen or fresh) or however much you want on top – I mix it up

1-2 tbsp golden syrup (or maple syrup)

1 sliced banana


  1. Place the oats and the milk in a saucepan and bring to a medium heat. Stir with a wooden spoon so the oats don’t stick to the bottom of the pan. Continue to add the rest of the porridge ingredients, stirring from time to time.
  2. Once the porridge starts to take a slightly thicker consistency, place the syrup of your choice in a frying pan and heat on a low to medium temperature. Place the blueberries in the frying pan and allow them to cook, making sure they don’t stick to the pan. The blueberries don’t need long, just enough so that they’re warm and completely coated in the syrup.
  3. If you see your porridge is starting to rise up, bring the temperature down lower. Cook until you have a moderately thick, smooth texture before bringing off the heat. Bring your blueberries in the frying pan off the heat once done (there should be some blueberry ‘sauce’ that has come out on the pan too). Place the porridge into the bowls before garnishing with the hot blueberries and the sliced banana.

And that’s it! A simple, tasty, three-step blueberry porridge, guaranteed to make you feel all warm and ready for the day ahead.

I hope you enjoyed this post and let me know if you try it!

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