Blueberry Porridge | 26 Grains Book

If, like us, you aren't in London and able to pop into the 26 Grains café that often then you'll be pleased to hear that you can recreate the delicious recipes at home. The 26 Grains book is full of vibrant, wholesome recipes created by Alex Hely-Hutchison, taking simple grains and transforming them into works of art for every mealtime. 

For us, there's nothing more comforting than a bowl of warming porridge to fuel your day so we thought we'd share one of our favourites from the book; Blueberry Porridge. 



100g rolled oats (soaked in 250ml water for at least 30 minutes)

250ml unsweetened almond milk

¼ teaspoon sea salt

For the blueberry compote:

250g blueberries

1 tablespoon maple syrup

To serve:

2 tablespoons mixed seeds (such as flaxseeds, pumpkin seeds, sunflower seeds)

Few strawberries, sliced

2 tablespoons coconut flakes

2 tablespoons Almond Butter


First make the blueberry compote: place the blueberries, maple syrup and lemon juice into a small pan with 1 tablespoon of water and allow to come to the boil. Once bubbling, take it off the heat and set aside.

Place the porridge ingredients, including the water the oats have been soaked in, into a pan over a medium heat and cook for 3–4 minutes, stirring continuously, until the oats have come together.

Spoon into 2 bowls and add the toppings in this order: a tablespoon of blueberries in a line down the middle with a pool of juice around the edge, then the seeds, strawberry slices, coconut flakes and almond butter.