Porridge with Blueberry Compote



This morning I woke up to discover it was snowing. It’s been snowing all week but today was really coming down. As I made my breakfast I noticed that there were some noises coming from outside and looked at the window and saw a long procession of people marching down the street, lots of them had flags and banners. It turned out to be a communist anti-war demonstration. A typical Sunday in Berlin.

Looking out at the marchers, walking through the snow gave me the urge to make something warm. What’s better than a bowl of piping hot porridge? Especially when it’s got blueberry compote and peanut butter.

Growing up in France, peanut butter and jelly wasn’t really a combination we made for sandwiches and certainly not in a baguette. For us it always seemed typical american school lunch. But I tried it once and was actually surprised, the texture of the jam makes a good contrast for the sticky peanut butter. Anyway ever since, I’ve been mixing fruits and peanut butter – apples, bananas, strawberries etc – and it’s all worked out pretty well.

So here is my recipe for a PB porridge – topped with a delicious maple blueberry compote for a wholesome and satisfying winter treat.

Porridge with Blueberry Compote

A warming and comforting porridge for those cold winter days.

Servings: 2 servings
Cook time: 10 min
Total time: 10 min


  • 1 cup oats
  • 2 cups plant based milk (I use Oatly)
  • 1 tsp pure vanilla powder
  • 1 cup blueberrys
  • 2 tbsp maple syrup
  • 1 spalsh of water
  • 2 tbsp smooth peanut butter
  • 2 tsp shredded coconut


  1. Mix oats, milk, and vanilla powder in a saucepan and cook for 5 minutes approximately until hot and creamy.

  2. In a small pot, add blueberries, maple syrup and water and let it simmer over medium heat until blueberries are soft and juicy.

  3. When oats and compote are ready, evenly distribute oats into two bowls. Top each with blueberry compote, 1 tbsp of peanut butter and 1 tsp of shredded coconut.

  4. Serve and enjoy!

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