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Blueberry, Cashew and Chia Oatmeal Recipe

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


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


  • 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


  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. 


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