Raspberry and Almond Porridge

Porridge is a great way to start your day. Not only is it comforting, it’s also filling and provides you with a slow release of energy throughout the day.

This recipe provides you with 1 of your 5 fruit portions a day. It is vegetarian, gluten-free (please check the oats you use, as some may have been processed in the same facilities as other gluten-containing grains) and can be dairy-free if you use an alternative milk.

For a dairy-free version, you could try coconut water instead of the cows milk, or, try half coconut water and half light coconut milk.

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Prep and cook time: approx. 5 minutes
Serves 1

Ingredients for raspberry and almond porridge

  • 40g porridge oats
  • 200ml semi-skimmed milk
  • 80g raspberries (frozen or fresh)
  • 1-2tsp clear honey (or to taste)
  • 1tsp toasted flaked almonds

Instructions for raspberry and almond porridge

  1. Put the porridge oats and milk into a saucepan over a medium heat.
  2. Stir regularly and cook for around 5 minutes, or until the oats have softened and the milk has been absorbed. Add more milk if necessary.
  3. When the oats have softened, add the raspberries and honey and stir through, lightly crushing the raspberries as you go.
  4. If your almonds are not already toasted, you can toast them by lightly dry-frying them (with no oil) until golden.
  5. Serve and add the flaked almonds to garnish.

This recipe has been adapted from the "Eat Well For Less: Quick & Easy Meals" book.

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Nutrition facts

Per Serving

  • calories: 328
  • fat: 8g
  • protein: 12g
  • sodium: 0g
  • sugar: 25g
Credit: Photograph by Shireen Hand. All rights reserved. Used with permission

Disclaimer: Endometriosis.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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