Simple, Healthy Raspberry Oatmeal Porridge

Why You’ll Love This Recipe

I love this recipe because it’s wholesome, simple, and adaptable to whatever I have on hand. The raspberries add a bright, fruity flavor that balances perfectly with the nutty oats and subtle cinnamon. It’s packed with fiber, vegan-friendly, and naturally gluten-free (if I use certified oats). I also appreciate that I can make a big batch on Sunday and have a quick, healthy breakfast ready for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup steel cut oats
1/4 cup chia seeds
1/2 teaspoon ground cinnamon
Pinch of salt
2 cups unsweetened milk of choice (I usually use almond milk)
1 teaspoon vanilla extract
2 cups frozen raspberries (about 320 grams or 11 oz)
Optional toppings: nut butter, yogurt, seeds, nuts, fresh fruit, maple syrup, honey

Directions

1. I add the steel-cut oats, chia seeds, cinnamon, and salt to a large saucepan and give them a quick stir to mix everything evenly.

2. I pour in the milk and vanilla extract, then bring the mixture to a boil over medium-high heat (uncovered).

3. Once it starts bubbling, I reduce the heat to low, stir in the frozen raspberries, and let the porridge cook until the liquid is absorbed, stirring frequently.

4. For regular steel-cut oats, this takes about 15 minutes, but if I’m using quick-cooking oats, it’s ready in about 7 minutes.

5. I add more milk as needed to reach my desired consistency—thick and creamy is my favorite.

6. I serve it hot with toppings like nut butter, yogurt, and a drizzle of maple syrup.

Servings and timing

This recipe makes 4 servings and takes about 25 minutes total (5 minutes of prep and 20 minutes of cooking). It’s perfect for busy mornings or as part of my weekly meal prep routine.

Variations

• I sometimes use quick-cooking steel-cut oats to save time on busy mornings.

• When I’m out of raspberries, I replace them with blueberries, blackberries, or even diced apples.

• I like to stir in a spoonful of peanut butter or almond butter for extra creaminess and protein.

• For a little crunch, I top the porridge with toasted nuts or seeds.

• I’ve even enjoyed it cold as overnight oats by soaking everything overnight in the fridge instead of cooking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I’m ready to eat, I reheat a portion in the microwave or on the stovetop, adding a splash of milk to loosen it up if it’s thickened. I always keep the toppings separate and add them right before serving.

FAQs

Can I use rolled oats instead of steel-cut oats?

Yes, I can, but the texture will be softer and cook faster. I’d reduce the cooking time to about 5 minutes.

Do I have to use frozen raspberries?

No, fresh raspberries work just as well. I just love using frozen ones because they’re convenient and available year-round.

Can I make this recipe higher in protein?

Absolutely. I like to stir in a scoop of protein powder, Greek yogurt, or a tablespoon of nut butter for extra protein.

What if I want it sweeter?

I add a drizzle of maple syrup, honey, or a few mashed bananas to naturally sweeten it without refined sugar.

How can I make it creamier?

I use a creamier milk, like oat or coconut milk, or stir in a spoonful of yogurt at the end for extra richness.

Conclusion

I love how this Simple, Healthy Raspberry Oatmeal Porridge makes mornings feel nourishing and satisfying without much effort. It’s warm, fruity, and full of good-for-you ingredients that keep me full and energized. Whether I make it fresh or prep it ahead of time, this porridge always feels like a comforting, healthy start to my day.

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