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The best glutenfree instant porridge

Prep Time15 mins
Cook Time15 mins
Resting Time15 mins
Total Time45 mins
Course: Breakfast
Keyword: breakfast, glutenfree, vegan, vegetarian
Servings: 35 servings


  • 1 kg oats
  • 250 g nuts
  • 125 g seeds
  • 250 g dried fruits
  • 2 tbsp cinnamon
  • 3 tbsp cocoa powder
  • 1 tbsp espresso omit or exchange for caffeine free if children will eat the porridge.
  • 2 tbsp psyllium husk


  • Firstly, pre-heat the oven to 180 degrees.
  • Next, place the oats / flakes, nuts & seeds in a large baking tray. Mix & bake for 15 minutes, stirring half-way through.
  • Last, but not least, take out the baking tray, add the dried fruits, cocoa powder, espresso & psyllium husk, mix well & let it cool for around 15 minutes.
  • Add the mixture to your food processor and blend it until you reach the desired consistency - I like it finely ground, as it cooks faster in the morning. You might want to blend it in smaller portions, depending on the size of your blender. I usually divide it into 3-4 portions.
  • Finally, for breakfast, place 50g of instant porridge (roughly 2 big serving spoons) and 250 ml of milk (I prefer oat or almond milk) into a small pot and heat on medium heat. Once simmering, turn down to low heat until it reaches the desired consistency. If you like it thicker, just use less milk and if you like it thinner, simply add a little more milk. Serve with your favourite toppings, such as fresh berries, hemp seeds, maple syrup.