Blueberry Lemon Poridge

Breakfast made easy – Blueberry Lemon Porridge

When we came across this DELICIOUS (yes these are all capitals, and you will understand why after trying) recipe from Marie Reginato, the blogger behind 8th and Lake, we felt like we had to put this perfect plant-centric recipe in the spotlight. As Reginato is guided by the philosophy that food should be fun, this breakfast is great for those who dread being in the kitchen. Believe us when we say that this macadamia milk porridge with blueberry lemon jam recipe is worth the effort!

Oats are not only healthy and filling, but also have nutritional benefits, such as: being full of protein, lowering your cholesterol and reducing the risk of a heart disease. Besides, the macadamia milk in which the oats should be prepared is great for your skin as macadamia nuts promote glowing skin from inside out. Topping this off with some homemade blueberry lemon syrup to get your vitamins in there, makes this breakfast bowl DELICOUS and healthy!

8th and Lake’s Macadamia Milk Porridge with Blueberry Lemon Jam

Serves 2


1 cup raw buckwheat or rolled oats
2 cups macadamia milk or almond milk
1 Tbsp honey or maple syrup
Sprinkle of sea salt

Blueberry Lemon Syrup
2 cups frozen blueberries, rinsed under warm water
Zest of 1 small lemon
1 Tbsp chia seeds

  1. On low-heat, cook the buckwheat or oats with the nut milk for about 5 to 10 minutes, until done. Add the honey/syrup.
  2. As this is cooking, heat the blueberries and lemon on medium until it starts to bubble, about five minutes.
  3. Stir in the chia seeds and let sit for about five minutes.
  4. Top the warm jam onto your porridge and enjoy.

Get creative with your toppings, try a spoon of nut butter, raw nuts or coconut flakes.

Photo and article credit:

Wellness in the City
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