Porridge — Recipe 31 of 60
Cashew & Oat Breakfast Porridge with Toasted Seeds
A deeply creamy, naturally sweet breakfast porridge that uses blended cashews to create a rich, dairy-free base. Topped with toasted seeds for crunch and texture, this is one of the most satisfying and nourishing ways to start your day — completely plant-based and ready in 15 minutes.
Nutrients (per serving)
- Calories
- ~420kcal
- Protein
- ~16g
- Carbs
- ~52g
- Fat
- ~18g
Ingredients
What you need
- 0130g split cashews, soaked in water for 30 minutes
- 0280g rolled oats
- 032 tbsp pumpkin seeds, toasted
- 041 tbsp black chia seeds
- 05250ml water or plant-based milk
- 061 tsp honey or maple syrup
- 071 tsp vanilla extract
- 081 pinch of cinnamon
- 091 pinch of salt
- 10Fresh fruit to serve (banana, mango or papaya)
Instructions
How to make it
- 01
Soak cashews in water for at least 30 minutes, then drain and rinse thoroughly.
- 02
Add soaked cashews and 100ml of water or plant-based milk into a blender and blend until completely smooth and creamy to make cashew cream.
- 03
Toast pumpkin seeds in a dry pan over medium heat for 3–4 minutes until golden and starting to pop. Set aside.
- 04
Bring remaining water or milk to a light simmer in a small saucepan.
- 05
Add oats and a pinch of salt, stir and cook for 4–5 minutes until thick and creamy.
- 06
Remove from heat and stir in cashew cream, honey, vanilla extract and cinnamon until fully combined.
- 07
Pour into a bowl and top with toasted pumpkin seeds and chia seeds.
- 08
Add fresh fruit and serve immediately while warm.
The science
Why it's good for you
Cashews are one of the most nutritionally complete nuts available — rich in heart-healthy monounsaturated fats, magnesium for muscle and nerve function, iron for energy metabolism and zinc for immune support. Blending them into a cream and stirring into oats creates a naturally rich texture without any dairy, making this an ideal breakfast for anyone who is lactose intolerant or following a plant-based diet. Pumpkin seeds add magnesium and zinc while chia seeds contribute omega-3 fatty acids and soluble fiber that feeds beneficial gut bacteria. A breakfast that is as luxurious in texture as it is serious in nutrition.