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Sundae Porridge

Sundae Porridge

Preparation time: 10 mins | Cook time: 5 mins | Serves: 2


  • 1/2 cup (2 oz/60 g) raspberries
  • 2 tablespoons whipping cream
  • ¼ teaspoon vanilla bean paste
  • ½ cup (50 g) oats
  • ½ cup (50 g) wheat flakes
  • 1½ cups (350 ml) almond milk
  • 3 or 4 clementine segments, peeled
  • 1 tablespoon blueberries
  • 1 tablespoon mango, thinly sliced
  • 1 tablespoon pistachios
  • ½ teaspoon icing sugar


  • Put the raspberries in a mini blender or food processor and pulse until you get a smooth coulis. Set aside.
  • Put the whipping cream in a small bowl and whisk with an electric mixer or whisk until it forms soft peaks.
  • Add the vanilla bean paste and whisk until combined.
  • Put the oats and wheat flakes in a medium pan, add the almond milk and 1½ cups (12 fl oz/350 ml) of water and place over high heat. Bring to a boil.
  • Once the liquid has begun to reduce, stir quickly to prevent the porridge from sticking.
  • Cook until the porridge reaches the desired consistency, then divide between 2 bowls.
  • Top the porridge with the clementine segments, blueberries, mango, pistachios, and vanilla cream.
  • Drizzle over the raspberry coulis and sprinkle with icing sugar to serve.

Source: 'The Grain Bowl' by Nik Williamson

About the book: 'The Grain Bowl' is a collection of 90 hearty recipes for breakfast, lunch, and dinner, made with a variety of grains, seeds, rice, and superfoods. Its author - Nik Williamson - is the founder and director of Bow Street Kitchen and the Porridge Cafe in London.

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