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The Best Creamy Vegan Porridge - With chia seeds, and gluten-free crunchy granola, and raspberry jam

This creamy almond milk vegan porridge is a delicious and quick healthy breakfast topped with golden crunchy granola and a spoonful of homemade raspberry jam. Mornings just got 1000x better when starting your day with this simple overnight breakfast oatmeal porridge.
This easy creamy overnight oatmeal porridge is The Best Vegan Porridge recipe I’ve ever tasted…and that’s why it’s my favorite everyday easy breakfast. It’s packed with creamy textures, topped with golden crispy crunchy homemade granola, and served with a dollop of fresh raspberry jam. It’s a powerhouse of nutrients and completely meals prep friendly. 
Course Breakfast
Cuisine American
Keyword Gluten-free, vegan
Prep Time 5 minutes
Cook Time 45 minutes
Servings 1 serving
Author Simone - Munchyesta.com

Equipment

  • Jar or airtight container with a lid

Ingredients

Vegan Gluten-free Golden Crunchy Granola

  • 2 cups Rolled Oats Gluten-free
  • ½ cup Almonds Whole and unsalted
  • ½ cup Pumpkin Seeds Unsalted
  • 2 tbsp Chia Seeds
  • ¼ cup Maple Syrup
  • 2 tbsp Coconut Oil Melted

Creamy vegan chia oats porridge 

  • ½ cup Rolled Oats Old Fashioned and Gluten-free
  • 1 cup Almond Milk Unsweetened
  • ½ tsp Vanilla Extract or tiny pinch of vanilla powder
  • Pinch of salt
  • 1 tbsp Chia Seeds
  • 1 tbsp Maple Syrup Pure
  • Lemon Zest from ½ Lemon

Raspberry Jam

  • ½ cup Raspberries
  • Juice from ½ Lemon
  • 1 tbsp Maple Syrup Pure

Instructions

Making the Granola

  • Preheat the oven to 350 degrees F and line a baking tray with baking parchment.
  • Combine the oats, almonds, and pumpkin seeds in a bowl. Stir together the melted coconut oil and maple syrup and add it to the seeds. Mix well to completely coat all the dry ingredients.
  • Scoop the nuts and seeds out onto the lined baking sheet and spread them out evenly. Bake for 20 minutes or until the nuts are just starting to become golden and crispy.
  • Remove the granola from the oven and add the chia seeds. Stir together to combine, and bake for 5-10 more minutes or until the nuts are golden brown and crispy.
  • Remove from the oven and leave the granola on the sheet to cool completely before transferring it to an airtight container.

Making the Overnight Oats

  • Combine all ingredients except the raspberries in an airtight container or jar with a lid. Seal the container and shake vigorously for 30 seconds or so until everything is well incorporated. 
  • In a small mixing bowl add the raspberries, a squeeze of lemon juice, and a tablespoon of maple syrup. Use a fork to mash the jam together. Add the jam to the porridge jar and close the lid (don’t combine).
  • Place sealed container in the fridge for 45 minutes or ideally overnight. 
  • Top with a table of granola before serving and enjoy a healthy breakfast.