Pink Raw porridge

‘Fiber packed goodness to start the week’

Yesterday my friend and I had a lovely Sunday forest walk away from the city to stretch our legs and get some fresh air. Siena was able to run off some extra energy and I picked some gorgeous wildflowers to take back home. I had made some raw porridge last night, so this Monday morning started with a fiber packed breakfast filled with berry goodness. I don’t know how many times I have mentioned this, but I am a huge fan of overnight oats/raw porridge as I love the nutty velvety texture it holds. I’ve noticed that a raw porridge does not need to sit the refrigerator overnight, but it is enough for it to settle for about an hour or so. The great thing about this breakfast is that it is so easy and quick to make that really doesn’t even require measuring. It is perfectly fine to play around with the flavors and amount, as it all depends on what consistency you prefer. This was the first time I added dried prunes to the mixture and it not only adds great health benefits but also a rich sweet flavor. The berries I used were a mixture of black, red and blueberries and the almonds had the skin on as well. This pink porridge is packed with deliciousness and it is the perfect way to start the week. Ps. How stunning are these blue bell flowers? I don’t think I have ever seen such large ones.

Pink Berry Raw Porridge


  • 200g frozen berries of choice (slightly defrosted)
  • ½ cup almonds
  • ½ cup rye oat flakes
  • About 1 cup oat milk
  • 4-5 dried juicy prunes

Mix everything in a blender until a smooth paste and refrigerate overnight or for a few hours. Once ready to eat, garnish with more prunes, mint leaves and a sprinkling of ground flaxseed. The texture should be a oozing thick velvety texture. If the consistency looks too thin or thick, you can always add more oats or milk.

Overnight oat chia pudding


‘Good Morning’

This little colourful glasses is a great addition to your breakfast tray as it looks pretty and tastes delicious. The combination of overnight oats and blueberry chia is lovely and creamy with a layering of different flavours. Perhaps a little treat for your loved one for valentine’s day tomorrow? I like the fact that you can make it in advance and its a matter of creativity to what you can top the glass with. It can be a berry heaven or an explosion of fruits or a classic combination of toasted pine nuts, figs, ricotta and honey.

Over night oats

  • 1/2 cup oats ( I used robust old-fashioned ones that also have seeds in them)
  • 1 cup almond milk

Mix the oats and milk together and place into the fridge over night. If the mixture looks too dry you can add more milk to it as this can vary depending on your type of oats. I encourage also to add seeds/nuts to it, such as flax or sunflower seeds.

Blueberry Chia pudding

  • 2 tablespoons chia seeds
  • 4 tablespoons of oat milk
  • 1/2 cup blueberries
  • 2 tablespoons greek yogurt (any natural yogurt will do or even milk)

Mix the milk and the chia seeds in a glass and refrigerate for at least an hour or even over night. I used oat milk because I love the sweet flavour but any milk will do. Make sure to mix it once in a while and again, add more milk if the consistency looks too dry. Meanwhile place the blueberries into a blender with the greek yogurt and blend until smooth. Once the chia seeds have expanded and the consistency is more solid, gently mix in the blueberries.


Place the overnight oats in the bottom of a glass, then scoop the chia pudding on top of that. Add some mango slices, granola/nuts or some of your favourite toppings. I added honey cashews, mint leaves and lime zest.

  • Mango
  • Lime zest
  • Mint leaves
  • Shaved honey cashew (any granola will do)

overnight-oats2-1-of-1 overnight-oats3-1-of-1