Slow Cooker Blueberry Porridge
It is getting warmer day by day now but despite the sunny days the mornings sometimes still have a chill to them. I like to send my kids off to school knowing they have had a warm and filling healthy breakfast and my slow cooker blueberry porridge is ideal for that.
The whole family loves it. It is thick and smooth and free of refined sugar and full of fruity goodness with a delicious taste of blueberries.
Not just for kids though, this recipe makes enough for four portions so I also grab a tub and take my own to work with me, saving on buying something for breakfast when I get there.
Due to the oats porridge is a slow-release energy which keeps you full until lunchtime, as well as being really cheap to make.
A bag of rolled oats lasts for ages in the store cupboard too. Swap the milk for your preferred almond or soya milk if you are vegan or dairy-free.
Also check out my recipe video in this post to see exactly how to make this for yourself.
For more breakfast ideas, how about:
- slow cooker blueberry banana bread
- mini baked oats with blueberries and cinnamon
- apricot and apple couronne
- slow cooker cinnamon and raisin bread
Other delicious porridge recipes:
- oatmeal rhubarb porridge from Little Sunny Kitchen
- crockpot carrot cake overnight oatmeal from Fuss Free Flavours
- coconut porridge with chia berry compote from Celery and Cupcakes
- my slow cooker maple, cinnamon and raisin porridge
Pin this slow cooker blueberry porridge recipe for later!
Make your breakfast in the slow cooker and wake up to the perfect bowl of porridge
- 120 g porridge oats
- 600 ml semi-skimmed milk or soya/almond milk
- 300 ml water
- 285 g blueberries
- 1 handful blueberries
- honey optional
- sunflower seeds optional
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Place the oats, milk and water in the slow cooker.
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Put 160 g of the blueberries in a small pan with a couple of tablespoons of water and heat gently until they start to release their juice.
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Add the blueberries to the slow cooker and stir.
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Cook on high for 2 hours or on low for 4-5 hours. If cooking overnight you can use a timer.
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Heat the rest of the blueberries as before and stir them through before serving for swirls of colours.
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To serve, add a handful of blueberries, and if you wish a drizzle of honey and a few sunflower seeds.
Sounds good! Why do I need to cook the blueberries first? Can’t I just chuck them all in or won’t that work?
For the lovely colour, it doesn’t go like that otherwise! But you can just chuck them in too if you prefer of course
I’ve always wanted to try cooking porridge in the slow cooker, you’ve just inspired me, This looks yummy!
Mmm this looks delicious. I’m a big fan of porridge and the more fruit the better!
Really lovely looking porridge, just so pretty and I love blueberries!