Blueberry Porridge with Caramelised Pecan Nuts

Name: Blueberry Porridge with Caramelised Pecan Nuts
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 2 servings
Ingredients: 0.5 piece vanilla pod; 100 g soft oats; 150 ml oat drink; pinch salt; 200 g blueberries (fresh or frozen); 50 g pecan nuts; 2 tbsp maple syrup; 0.5 piece mango; 100 g vegan coconut yoghurt

Breakfast Sweet Vegetarian Vegan Purée

Porridge made from oats and oat drink with vanilla, blueberries, mango and vegan coconut yoghurt, garnished with caramelised pecan nuts.

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Preparation time 22 min (7 min cooking/baking)

Inspired by 17840451080784299020176345242773.jpg (17.07.2026)

Ingredients

2Servings

0,5 piece vanilla pod (12 kcal)
100 g soft oats (389 kcal)
150 ml oat drink (45 kcal)
salt (0 kcal)
200 g blueberries (fresh or frozen) (57 kcal)
50 g pecan nuts (350 kcal)
2 tbsp maple syrup (104 kcal)
0,5 piece mango (50 kcal)
100 g vegan coconut yoghurt (120 kcal)

Nutrition	per serving	per 100 g
Calories	564 kcal	188 kcal
Carbohydrates	41,4 g	13,8 g
Fat	16,2 g	5,4 g
Protein	5,7 g	1,9 g

Allergens & Intolerances

Contains
GlutenNüsse

Does not contain
LactoseEierSojaSellerieSenfSesamFischKrebstiere

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Nutrition Index

6 /10

This dish provides a good amount of energy, mainly from carbohydrates and fat. The protein content is moderate. It contains fibre from oats and fruit, which is beneficial.

Preparation steps

Ingredients per step

Split the vanilla pod lengthwise and scrape out the seeds. Stir oats with oat drink, 300 ml water, salt and vanilla seeds in a small pot and bring to a boil.
- 0,5 piece vanilla pod (12 kcal)
- 100 g soft oats (389 kcal)
- 150 ml oat drink (45 kcal)
- salt (0 kcal)
Sort fresh blueberries, allow frozen berries to thaw. Add 150 g blueberries to the oats and cook on low heat for 5–7 minutes until creamy porridge forms.
- 100 g soft oats (389 kcal)
- 200 g blueberries (fresh or frozen) (57 kcal)
Coarsely chop pecan nuts and toast in a pan without fat until light brown. Add 1 tbsp maple syrup and stir until lightly caramelised. Spread on baking paper and allow to cool.
- 50 g pecan nuts (350 kcal)
- 2 tbsp maple syrup (104 kcal)
Peel mango and slice. Distribute porridge into bowls, arrange coconut yoghurt, remaining blueberries (50 g) and mango slices on top.
- 200 g blueberries (fresh or frozen) (57 kcal)
- 0,5 piece mango (50 kcal)
- 100 g vegan coconut yoghurt (120 kcal)
Sprinkle with caramelised pecan nuts, drizzle remaining maple syrup (1–2 tbsp) over and serve immediately.
- 50 g pecan nuts (350 kcal)
- 2 tbsp maple syrup (104 kcal)