Achieve your HbA1c, blood pressure, and cholesterol targets with expert nutrition support: I want to hit my target!

The Prediabetes Nutritionist

Blueberry, Cashew and Chia Oatmeal Recipe

Blueberry, Cashew and Chia Oatmeal Recipe

Start your day with this flavourful low-glycaemic oatmeal recipe. This creamy porridge is flavoured with vanilla and cinnamon and topped with plain Greek yoghurt, blueberries, cashew nuts, pumpkin and chia seeds. It is served with hard-boiled eggs for a protein boost to stabilise your blood glucose and give you steady energy release until lunchtime without the need for snacks. 

Serves 1 | Cook time: 6 mins

Ingredients

  • 40g rolled oats
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • 100ml unsweetened soya (or dairy) milk
  • 50g low-fat plain, Greek yoghurt
  • 80g frozen blueberries
  • 10g cashew nuts
  • 5g pumpkin seeds
  • 5g chia seeds 
  • 2 medium hard-boiled eggs
Blueberry, Cashew and Chia Oatmeal Recipe

Directions

1. Put 100ml of boiling water in a small saucepan. Stir in the oats, cinnamon and vanilla and cook on a simmer for 3 minutes, then add soya milk and cook for another three minutes, stirring often, until soft. 

2. Remove from the heat and put into a serving bowl. Allow it to sit for a few minutes to thicken. 

3. In the meantime, place the blueberries in a small microwaveable dish. Heat for 15-30 seconds or until the blueberries soften and begin to release their juice.

4. Top the oats with yoghurt, blueberries, cashews, pumpkin and chia seeds. Serve with hard-boiled eggs. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry-Cashew-and-Chia-Recipe-Body

Blueberry, Cashew and Chia Oatmeal Recipe

  • Author: Somi Igbene PhD ANutr
  • Cook Time: 6
  • Total Time: 6 minutes
  • Yield: Serves 1

Description

Creamy porridge flavoured with vanilla and cinnamon and topped with plain Greek yoghurt, blueberries, cashew nuts, pumpkin and chia seeds. 


Ingredients

Scale
  • 40g rolled oats
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • 100ml unsweetened soya (or dairy) milk
  • 50g low-fat plain, Greek yoghurt
  • 80g frozen blueberries
  • 10g cashew nuts
  • 5g pumpkin seeds
  • 5g chia seeds 
  • 2 medium hard-boiled eggs

Instructions

  1. Put 100ml of boiling water in a small saucepan. Stir in the oats, cinnamon and vanilla and cook on a simmer for 3 minutes, then add soya milk and cook for another three minutes, stirring often, until soft. 
  2. Remove from the heat and put into a serving bowl. Allow it to sit for a few minutes to thicken. 
  3. In the meantime, place the blueberries in a small microwaveable dish. Heat for 15-30 seconds or until the blueberries soften and begin to release their juice
  4. Top the oats with yoghurt, blueberries, cashews, pumpkin and chia seeds. Serve with hard-boiled eggs. 


Nutrition

  • Serving Size: Per Serving
  • Calories: 463
  • Sugar: 13g
  • Sodium: 164mg
  • Fat: 21g
  • Saturated Fat: 5g
  • Trans Fat: 0
  • Carbohydrates: 48g
  • Fiber: 8g
  • Protein: 26g

Was this post helpful?

This site uses Akismet to reduce spam. Learn how your comment data is processed.