Vegan Chai Porridge with Blueberries

In the cold season, we love to enjoy a warm breakfast in the morning! When it's dark outside, and we're still wrapped in three blankets, we look forward to a cozy, warm breakfast that gives us energy for the day. Porridge is easy to prepare and works wonderfully with different fruits, sauces, and toppings. We've prepared a recipe for you with chai powder, blueberry sauce, and roasted hazelnuts!

The preparation of the porridge is quick and super simple. You can either use plant-based chai powder or chai tea. You can easily stir the chai powder into the milk or hang the tea bags into the warm milk and just let it steep for several minutes. Both work wonderfully, even if the chai powder creates a much intense flavor.

Since berries are not in season, we used wild blueberries from the glass, which are harvested in summer and preserved in glasses. With the help of a little starch, we made a creamy blueberry sauce, which can also be prepared on the weekend or the evening before. We topped the porridge with banana, which can also be replaced with local fruits from spring to autumn.

We are very happy that Kölln supported us with this recipe! We used the Kölln porridge with nuts & oats, which, in addition to whole grain oats (72%), also consists of soluble whole grain oats (18%) and chopped and ground hazelnuts. We also used the Kölln oat drink in the recipe, which we can highly recommend! You can find out more about the advantages and types of oats here.

Vegan Chai Porridge with Blueberries

2 servings
15 minutes

Ingredients

  • 100 g (3.5 oz) blueberries (in a glass)
  • 1 tsp (5 g) cornstarch
  • 1 banana
  • 30 g (1 oz) hazelnuts
  • 30 g (1 oz) dark chocolate

Chai-Porridge

  • 100 g (3.5 oz) Kölln porridge with nuts & oats
  • 240 ml (1 cup) Kölln oat drink
  • 1 tbsp (15 g/0.5 oz) vegan chai powder (or 2 sachets of chai tea)

Instructions

  1. Heat a small pot with the plant-based milk and stir in the chai powder. Divide the oatmeal into two bowls and pour over the chai milk. Stir and set aside.
  2. Heat the blueberries in another pot. Add a little liquid from the blueberries with the cornflour and mix until smooth. Add the liquid to the blueberries. Let simmer for 2-3 minutes and set aside.
  3. Peel and slice the banana. Coarsely chop the hazelnuts (optional: roast them in a pan without oil). Chop the chocolate roughly.
  4. Top the oat porridge with the blueberry sauce, banana slices, chocolate, and hazelnuts.
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