Make your own delicious dairy free orange and cinnamon porridge for breakfast in less than 15 minutes with this quick and easy recipe. These lightly spiced orange and cinnamon oats have just the right amount of sweetness from the orange juice added during cooking and the delicious berry topping. Perfect for a warm and filling breakfast that’s dairy free, vegan and allergy-friendly.
*Disclosure: This post contains affiliate links. We may be paid a commission if you use these links to make a purchase. As an Amazon Associate we earn from qualifying purchases.
Jump to RecipeWhy make your own porridge or oats
Oats have become increasingly popular for breakfast, for overnight oats or porridge (oatmeal). They are delicious, healthy and easy to prepare. You can find all sorts of ready to make oat flavours in the supermarket, including microwave sachets, but many of them contain common allergens like milk or nuts. And they are often high in sugar.
Making porridge from scratch means you can make a delicious breakfast that is allergy-friendly. It really doesn’t take much longer to cook your own oats on the stovetop and the results will be worth it. Your porridge will be creamy and full of flavour.
Can porridge be gluten free?
In Australia, oats can’t be labelled gluten free. This is because they contain a type of storage protein called avenin, which is related to gluten and may trigger a similar immune response. You can find out more about oats and gluten at Coeliac Australia. If you aren’t in Australia, you will be able to find oats that are labelled as gluten free, like Bob’s Red Mill brand.
As we don’t have to avoid gluten, we just used normal Uncle Toby’s rolled oats in this recipe. These do have a “may contain” warning for lupin.
Dairy free milk alternatives
This recipe can be made with your usual dairy free milk. Oat milk is a naturally a great choice to use with oats, but if you don’t have a soy allergy, soy milk is also perfect. You could even use coconut milk, which of course will add another flavour, but one that still goes well with orange and berry.
Orange and berries
This recipe relies on the natural sweetness of orange juice and berries without added refined sugar. These cinnamon spiced oats work well with most types of berries. The slightly tart flavour of the berries matches beautifully with citrus. I’ve used loganberries here, but have also used blackberries or blueberries, depending on what I have on hand. You could even use a combination of mixed berries.
Orange and cinnamon porridge ingredients
To make this delicious dairy free spiced orange and cinnamon porridge you’ll need only a few ingredients:
- 1 1/2 cups rolled oats
- 1/2 teaspoon ground cinnamon
- 1 litre (2.1 pints) non-dairy milk (eg oat or soy)
- 1 teaspoon vanilla extract
- juice and zest of 1 orange
- 2 cups frozen berries
- 1 Tablespoon water
Method
Zest the orange rind using a zester and then cut the orange in half and extract the juice.
Place rolled oats, non-dairy milk, cinnamon, vanilla extract, orange juice and half of the orange zest into a medium saucepan. Heat and stir the mixture over medium heat until it comes to the boil. Reduce to low heat and simmer, stirring often, for around 10 minutes until the porridge has thickened.
Meanwhile, place the frozen berries and 1 Tablespoon of water in a small saucepan. Heat on medium heat for 3-4 minutes until berries soften.
Spoon the porridge into serving bowls and top with berries and the remaining orange zest for garnish.
This recipe serves 4.
Storing porridge
Porridge is best made the same day, but it is possible to make it in advance or store individual serves for later. If you have leftovers, you can store and easily reheat them for breakfast another day.
To store, allow the porridge to cool first. Divide cooled mixture into portions in small airtight containers and store the containers in the fridge for 3-4 days, or freeze for up to 3 months.
When ready to use, reheat in the microwave until hot, stirring well to ensure they are evenly heated. You will most likely need to add a little extra liquid (non-dairy milk or water) to get the right consistency.
The berries and orange zest topping is best added right before serving and not for storage.
More allergy-friendly recipes
For more delicious breakfast ideas, try our allergy-friendly pancakes or mixed berry pancake traybake. Or if you love oranges, why not make our delicious egg and dairy free orange and poppyseed muffins. You’ll find lots of easy allergy-friendly recipes on our recipes page.
And don’t forget to subscribe for more practical tips for living with allergies.
Dairy Free Orange and Cinnamon Porridge with Berries (Vegan)
Equipment
- 1 citrus zester
- 1 Citrus juicer
- 1 Medium saucepan
- 1 small saucepan
- mixing spoon
- measuring cups and spoons
Ingredients
- 1 1/2 cups rolled oats
- 1/2 teaspoon ground cinnamon
- 1 orange, zest and juice
- 1 litre (2.1 pints) dairy milk, eg oat or soy
- 1 teaspoon vanilla extract
- 2 cups frozen berries
- 1 Tablespoon water
Instructions
- Zest the orange rind using a zester and then cut the orange in half and extract the juice.
- Place rolled oats, non-dairy milk, cinnamon, vanilla extract, orange juice and half of the orange zest into a medium saucepan. Heat and stir the mixture over medium heat until it comes to the boil.
- Reduce to low heat and simmer, stirring often, for around 10 minutes until the porridge has thickened.
- Meanwhile, place the frozen berries and 1 Tablespoon of water in a small saucepan. Heat on medium heat for 3-4 minutes until berries soften.
- Spoon the porridge into serving bowls and top with berries and the remaining orange zest for garnish.
