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Raspberry Ripple Porridge

November 19, 2017


Delicious warm and creamy vanilla porridge, swirled with a ripple of raspberry sauce. Top with a handful of fresh raspberries and a pinch of lemon zest to serve and you have the perfect way to keep warm on a cold winters morning.





  • 50g sprouted raw, organic, rolled & naked oats 

  • Half a cup of dairy free milk of choice

  • Half a cup of hot filtered water

  • One serving of vanilla protein powder or one tsp of vanilla extract


  • Raw honey or maple syrup

  • Fresh raspberries

  • Hemp seeds

  • Granola

  • Lemon zest - optional

  • Bee pollen - optional


  • One cup of fresh or frozen raspberries

  • One tbsp of water

  • Half tsp vanilla extract

  • Dessertspoon of honey or a few drops of stevia - optional




  1. Place the oats, dairy free milk & hot water into a small saucepan and cover with lid. Leave to soak whilst you prepare sauce or complete your morning routine. 

  2. To make the raspberry ripple sauce, (which can me made in advance and kept in a jar within the refrigerator) place raspberries, water & vanilla into a small saucepan over a medium heat. Stirring until raspberries breakdown. After a few minutes the raspberries will soften into a delicious thick sauce. 

  3. Once you are ready to cook your porridge, place the saucepan with oats & liquid over a medium high heat. Add vanilla protein powder or vanilla extract if you're not using protein powder. Stir continuously until porridge bubbles and thickens, around five minutes. Taste and add sweetener if liked. Once the porridge is at your desired consistency remove from the heat and pour into a bowl.

  4. Stir through the raspberry compote and top with your desired toppings.





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