Thick, creamy, and ready in under 15 minutes. This plant-based porridge recipe uses Overherd oat milk powder and chia seeds cooked directly into the oats. No separate milk to heat, no carton to finish. Top with coconut chips, peanut butter, cocoa nibs, and apple for an even tastier version.
Ingredients
½ cup rolled oats 40g Overherd oat milk powder 1 tbsp chia seeds 220ml water 2 tsp brown sugar Pinch of salt Suggested toppings Coconut chips Peanut butter Cocoa nibs Apple or pear, slicedMethod
1 To a saucepan, add the oats, Overherd oat milk powder, chia seeds, and water. Bring to the boil.
2 Once boiled, reduce to a gentle simmer and cook for 8–10 minutes, stirring constantly.
3 Remove from the heat and stir in the salt and brown sugar.
4 Transfer to a bowl, add your desired toppings, and serve immediately.
Tips
Stir constantly The chia seeds and oat milk powder can stick to the bottom of the pan if left. Keep stirring throughout the simmer for a smooth, even texture.
Adjust the consistency For a thicker porridge, reduce the water to 200ml. For a looser, more pourable consistency, increase to 240ml. Add a splash more water when reheating leftovers.
Season at the end Adding the salt and sugar after cooking rather than before gives you more control over the final flavour. Taste and adjust before serving.
FAQ
Can you make porridge with oat milk powder? Yes and it's one of the best uses for it. Adding Overherd oat milk powder directly to the pan with the oats and water means you get a creamier result without heating milk separately. No extra step, no carton to use up.
Are chia seeds necessary in this porridge recipe? No, the recipe works without them. Chia seeds add extra thickness, a slight texture, and a nutritional boost (fibre, omega-3s, protein). If you don't have them, just leave them out. The porridge will be slightly thinner but still creamy.
Can I make this plant-based porridge recipe ahead of time? Yes. Make a batch and store in an airtight container in the fridge for up to 3 days. The porridge will thicken as it cools. Just reheat in a pan over a low heat with a splash of water, stirring until it reaches your preferred consistency.
Serving suggestions
01 Coconut, peanut butter and apple The combination we use: coconut chips for crunch, peanut butter for richness, cocoa nibs for bitterness, and apple for freshness.
02 Berry and almond Fresh or frozen berries with a handful of flaked almonds and a drizzle of maple syrup. Classic and reliable.
03 Banana and tahini Sliced banana, a spoonful of tahini, and a pinch of cinnamon. Naturally sweet and very filling.
04 Stewed apple and cinnamon Cook down a sliced apple with a pinch of cinnamon and a splash of water while the porridge simmers. Spoon over to serve.
05 Dark chocolate and orange Grate vegan dark chocolate into the hot porridge with a few strips of orange zest. Feels indulgent for a weekday breakfast.
Variations
Matcha and maple Whisk half a teaspoon of matcha into the dry oats before adding water. Cook as usual and top with a drizzle of maple syrup and a few pistachios. It's green, so it must be healthy... right?
Overnight oats Mix all ingredients cold, cover, and refrigerate overnight. No cooking needed. The oats and chia seeds soften overnight for a ready-made breakfast.
Spiced porridge Add ½ tsp cinnamon and a pinch of nutmeg to the pan with the oats. Works especially well with stewed apple or pear as a topping.
Peanut butter and miso caramel Mix one tbsp of peanut butter with one tsp of white miso paste and a small drizzle of maple syrup. Spoon over the hot porridge. If you don't have miso in the fridge, this one is worth a trip to the shop. Top with a sprinkle of toasted sesame seeds if you have them.
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