Berry Scary Porridge

This is a fun, spooky Halloween breakfast recipe with yummy berries and a tahini ghost!

This creamy, filling and delicious porridge is not just for Halloween or just for kids. It’s perfect for warming up tummies during the winter months. It is packed with calcium for strong bones from the tahini, the oats and the milk. It also contains a mix of polyphenol rich berries to help reduce oxidative stress. This porridge is also a cinch to make gluten and dairy-free.

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Berry Scary Porridge

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Prep Time 5

Cook Time 5

Total Time 10

Course Breakfasts

Servings people

Suitable for Special Diet (or adaptable) Egg-free, Gluten-free, Vegetarian

Ingredients

Berry Porridge

60 g Porridge Oats
250 ml Milk (of your choice)
100 g Mixed Berries (frozen)
2 tsp Maple Syrup (use a little more for those with a sweet tooth)
1/2 tsp Vanilla Extract (a natural sweetener, optional)

Decorations

2 tsp Tahini
4 Monster eyes (you can find these in the baking section of your supermarket)
1 Raspberries (from the frozen bag of mixed berries)
1 Blackcurrants (from the bag of frozen mixed berries)

Instructions

Pop the oats, milk, frozen berries and maple syrup into a small pan. Bring to a simmer and cook for 5 minutes until soft, stirring and squishing the berries with a spoon to release the berry juice.
Slice the frozen raspberry into mouth shapes, and the blackcurrant into two noses.
Divide the porridge between two bowls, topping each with a teaspoon of tahini to make a ghostly shape. Add the monster eyes, blackcurrant noses and raspberry mouths.
Drizzle with extra maple syrup for anyone with a sweet tooth

Notes

Runny tahini such as Belazu works particularly well to create the ghostly shape! Belazu is creamier and less bitter than most other tahini brands. Replace the tahini with cashew nut butter for kids who are allergic to sesame seeds.
Gluten-free: use gluten-free oats, quinoa flakes, millet flakes or buckwheat flakes.
Store in the fridge for up to 48 hours.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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