Blueberry and apricot slow cooker porridge

Blueberry and apricot slow cooker porridge

Nicci Gurr's recipe for Blueberry and apricot slow cooker porridge to ensure you and your family munch your way through your fruit and veg quota...

Prep time:

Cooking time:

Total time:

Serves: 4

200g cup jumbo oats

800ml milk or almond milk

800ml water

1tbsp maple syrup / honey

60g dried apricots (or any dried fruit)

pinch of salt

pinch of cinnamon

1 sliced banana

160g blueberries

4 dollops Greek yogurt

Contains 1 portion of fruit per person

  1. Put the oats in the bowl along with a pinch of salt, then pour over the milk and water. Add the dried apricots, cinnamon and maple syrup.
  2. Turn the slow cooker on its lowest setting and cook overnight for 7-8 hours.
  3. In the morning, give the porridge a good stir. Add a drop of milk to loosen. Spoon into bowls and add sliced banana, blueberries and yoghurt as a topping.

Home Gurr'own Caterers specialise in creative farm food made with Kent & East Sussex ingredients, as well as ingredients grown on their own Cranbrook smallholding. For more information call 07747 816541 or visit

Photographs: David Merewether
Recipes Type: Main Courses

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