Peachy oats with blueberries and almonds

Here’s another of our summer porridges. Not porridge as you know it but cool oats, or Avena Sativa as we like to call them in the trade!

Instead of cooking them in milk or water these are served as they come, with ice cold creamy milk, sweetened with a little honey and a few slices of silky peach, and scattered with a few blueberries and chopped almonds.
  • Serves
  • Prep
    5-10 mins
  • Cook
  • Difficulty
  • 50g of oats Whole milk – try Jersey milk on this, shhluurrp
  • 1 dessert spoon of Greek yoghurt or double cream
  • 1 tablespoon of mild clear honey
  • 1 dessert spoon of ground flax such as Linwoods
  • 6-8 almonds, chopped handful of blueberries – can be frozen as they soon defrost in the milk
  • a few slices of peach or nectarine
It’s quite good to soak the oats for ten mins, so put them in the bowl and mix in the milk and honey, then leave (you don’t have to leave it though).

When that’s done, stir in the flax seed, and top with the nuts and fruit.

Add your cream or yoghurt to finish and a drizzle more honey – not loads.

You can sprinkle on a few seeds at this stage if you want.
Nutrition info
This recipe is packed with nutrients, including: Manganese, phosphorus, copper, zinc, vitamin B1, vitamin B2, biotin, vitamin E, calcium, vitamin C, vitamin A, magnesium, vitamin K.

Oats are a wholegrain, that means the good stuff hasn’t been removed. Wholegrains are an important source of B vitamins and fibre, oats in particular are very high in manganese, which is influential to bone health and collagen production – collagen helps with healthy skin and connective tissue.

Best of all, it tastes so good in the morning!
Make healthy eating easy and delicious, get a weekly eatnaturally plan!
The week is full of rainbow fruit.
Anthony T. Hincks
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