Slow cooker pinhead oat porridge with blackberries and vanilla
Nutty, chewy pinhead oats cooked slowly overnight with blackberries and vanilla. Wake up to a hot breakfast with no added sugar.
- Time8 hrs
- LevelEasy
- Costabout £0.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 234kcal
- 35.3gcarbs
- 8.8gof which sugars
- 5.9gfat
- 0.9gsaturates
- 6.7gprotein
- 5.4gfibre
- 0.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the oats, soya milk, water, vanilla, cinnamon and salt in the slow cooker and stir. For an easy clean up, use a slow cooker liner or grease the pot lightly.
- 2
Add half the blackberries and give it one stir. Use the low setting only, as the high setting can catch and scorch the edges.
- 3
Cover and cook on low for 7 to 8 hours overnight, until the oats are tender but still slightly chewy and the porridge is creamy.
450 min - 4
Stir well in the morning. If it looks a bit thick, loosen with a splash of hot water or soya milk.
- 5
Warm the rest of the blackberries in a small pan or microwave for 1 to 2 minutes until juicy and slightly broken down.
1 min 30 s - 6
Spoon the porridge into bowls and top with the warm berries and pumpkin seeds. Leftovers keep in the fridge for 3 days and reheat well with a splash of milk.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
