Recipe – Peach and Blueberry Porridge

Peach and Blueberry Porridge in a cast iron skillet
Peach and Blueberry Porridge in a cast iron skillet

This gluten-free, and easy to make porridge is a tasty breakfast you can make with limited time on your hands. Simple cook right into your skillet and serve. The perfect dish for up to 4 people.

Recipe Ingredients For Peach and Blueberry Porridge

  • 1 ½ cups (510g) old fashioned oats
  • ½ cup (170g) sliced almonds
  • 1 cup (340g) quinoa cooked
  • 1 tbsp maple syrup
  • 1 tbsp honey
  • ¼ cup (70g) brown sugar
  • ½ pint blueberries
  • 1 peach, fresh or canned is good too
  • 1 ½ cup (315 mL) milk, separated

Recipe Instructions For Peach and Blueberry Porridge

  • Preheat the oven to 350F/180C.
  • In a large bowl, toss together oats, almonds, quinoa, maple syrup, honey, and brown sugar.
  • Add tossed mix into a small skillet (8 or 9 inches)
  • then add blueberries and peaches.
  • Pour in 1 cup milk.
  • Bake for 10-15 minutes or until starting to brown.
  • Remove from heat and pour in the remainder of the milk.

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