A delicious autumnal forage porridge inspired by the seasons offerings, this porridge was created by Maudie Johnson, founder of LoveYogaBum for the Rude Health London Porridge Championships.

autumn forage porridge

Serves 1


1 small cup Rude Health Porridge Oats

dash Rude Health Oat milk

2 1/2 small cups of Filtered Water

tiny pinch Sea salt

1 Quince

Slice of lemon to use juice

1 cardamon pod

handful of blackberries

1 tsp of barley grass

2 tspns of Raw honey

3 chopped raw walnuts


1. Starting the night before, stew down peeled, cored and sliced quince with lemon juice, crushed cardamon pod and 1 teaspoon of raw honey. Don’t forget to fish out the cardamom pod before eating.

2. Soak  the oats and water

3. In the morning, cook the oats and water on a medium heat in a saucepan. Stir in the salt and a dash oat milk if you like it creamier.

4. In a second saucepan, add the blackberries (saving a few for decoration) with a dash water and let it stew on a low heat.

5. When the blackberries begin to break down and the porridge reaches your desired consistency, add 2/3 of the porridge to the blackberry mix.

6. Add the barley grass to the remaining porridge in your first pan and mix with 1 tsp of raw honey.

7. Serve  in a bowl, placing the blackberry porridge at base, top with  the barley grass porridge and then the quince compote. Finally, sprinkle with walnuts for a bit of crunch. Healthy, Seasonal and Yummy!