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Supergreens Porridge (Gluten-Free, Vegan)

Although I don’t eat porridge myself, my youngest daughter is probably the biggest porridge fan ever. I often whip up different colours of porridge – blue and pink being her favourites. I thought it was about time to create something a little different and with a big health kick. And let’s be honest, it can’t get any better than a Supergreens Porridge. Indigo Herbs kindly sent me out some of their Organic Supergreens Powder and Organic Gluten-Free Oats to experiment with – and the results were to die for!

Disclaimer: Please note that this is a sponsored post. I was sent free products and compensated in return for an amazingly delicious recipe. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Indigo Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.

Indigo Herbs’ Organic Super Greens Powder contains a blend of organic wheatgrass, barley grass, moringa, chlorella and spirulina making it rich in vitamins, minerals, antioxidants, fatty acids, plant-based proteins and amino acids, and even chlorophyll. In just one 9 gram serving you’ll get a whopping 72% of your RDA of iron, 30% vitamin B6, 28% vitamin A, and 25% folate. So it’s like a multivitamin minus all of those nasty fillers. Pretty nifty hey?

Although Supergreens powders tend to taste a little on the earthy side there are great ways of muting that taste naturally. Simply scattering a small handful of dried fruit and seeds on top can really enhance not only the taste but also the nutritional value too. I opted for a mix of hulled hemp seeds, white mulberries, and Inca berries. Mulberries have a beautiful toffee-caramel-esque flavour to them whilst Inca berries have a powerful tart punch. The two flavours together manage to cut through any bitterness that might remain.

This super creamy Supergreens Porridge is packed with antioxidants, minerals, vitamins, fatty acids, and plant-based protein for a wholesome and hearty breakfast.

Inca berries, also known as golden berries, are actually a great source of dietary fibre, potassium, and phosphorous. Mulberries also pack a nutritional punch too being high in vitamin C to strengthen the immune system, and hemp seeds contain high levels of vitamins D and E, manganese, magnesium, protein, and dietary fibre. So, as you can see it’s pretty easy to boost your porridge even more just with a handful of a few different toppings.

It’s up to you if you want to sweeten your porridge with pure maple syrup, coconut sugar, agave, or even raw honey but personally, I like to use stevia drops and then drizzle a little something sweeter on top.  I feel like you’re more likely to use less sugar in this case which is always a win. It’s also a trick I used with Anya because she would be pouring in a bucket load if she had it her way.

This doesn’t take long to whip up and thankfully doesn’t take any particular cooking skills to make so for all of you looking for quick and easy, healthy but delicious, breakfast recipes you have certainly come to the right place. So what are you waiting for? Get yourself over to the hob and make a deliciously warming bowl of Supergreens Porridge stat!

Looking for more recipe inspiration using Indigo Herbs products? Click here for more. Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!

Supergreens Porridge (Gluten-Free, Vegan)
Prep time
Cook time
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This super creamy Supergreens Porridge is packed with antioxidants, minerals, vitamins, fatty acids, and plant-based protein for a wholesome and hearty breakfast.
Recipe type: Breakfast
Serves: 2
  1. Add the oat flakes, 300ml of cashew milk, maple syrup, and sea salt into a heavy-bottomed saucepan and whisk together until combined.
  2. Place over a medium heat and bring to a simmer for 4 to 5 minutes, stirring continuously to make the porridge super creamy. Gradually add in a little more cashew milk at a time if the porridge seems to be too thick. You may need all of the remaining 200ml of milk, for a thicker porridge you may use less.
  3. Whisk in the supergreens powder then transfer to a bowl and top with the remaining ingredients then enjoy!
You may switch out the dried fruit for berries for a lower sugar option.



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