Cool and creamy seedy porridge

We’re always looking for new ways with oaty breakfasts at Nuush. We get odd people who won’t eat porridge cos they don’t like the texture, gah!

Here’s an oat brek made with cold whole milk, seeds, nuts, honey and OMG amazing Jersey Cream.


  • 50g oats, try mixing jumbo and regular oats
  • 1 dessert spoon of mixed seeds or just pumpkin seeds
  • 1 dessert spoon of ground flax seeds (by the way, Lidl sell their own brand of ground flax)
  • 1 level dessert spoon of pine nuts
  • whole milk, to cover
  • 2 tablespoons of double cream
  • 1 tablespoon of Greek honey

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Add the oats and most of the seeds and nuts to a dessert bowl, keeping a few back to sprinkle on last.

Pour the milk over to cover the oats. Swirl the cream on top, then the honey. Or you can mix the milk and cream before adding.

Sprinkle the remaining nuts and seeds on top.

Nutrition Info


Oats are particularly high in manganese which is great for healthy bone formation, healthy skin and helping to control blood sugar. Oats are a wholegrain, that means the good stuff hasn’t been removed. Wholegrains are an important source of B vitamins and fibre.

Oats are a great source of the soluble fibre called beta-glucan. That’s what makes porridge kinda viscous and it stays quite viscous as it passes through you, sweeping up any excess cholesterol as it goes. A happy gut is at the heart of good health!

Oats do a special thing – as they pass through your intestine their bulk presses against its muscly walls. It presses back in response and by doing so its muscles get stronger. Oats are literally like a sparring partner for your digestive tract!

Good honest nutrition

It’s hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.

Yotam Ottolenghi

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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