Savoury Pesto Breakfast Porridge

kickstart your weekend with a savoury breakfast
  • Ali

For years my go to breakfast has been a protein packed smoothie. It contains everything I need to set myself up for the day – vitamin enriched vegan protein powder meaning I get all my vitamins and minerals in early in the day, complex carbs and healthy fats. They’re also delicious and super quick so they tick all the boxes for me on a busy morning. But at weekends when I have a bit more time I love a savoury breakfast too. A shakshuka packed with greens, smoked salmon and scrambled eggs or a kedgeree, a savoury fritter and lately a savoury porridge. I like to think of these as risottos as porridge still makes me think of a sweet breakfast but these savoury dishes that I’ve been creating are really porridge with lots of herby additions. Give them a go, you’ll be surprised at how good they are.

Serves 2


40g gluten free oats

2 scoops flavourless Vegan protein powder (optional)

1 courgette grated (try not to grate your thumb like I did at the weekend!)

200 oat milk

150ml water

½ tsp salt

½ tsp dried basil

½ tsp dried basil

2 tbls spoon pesto

6 sun dried tomatoes chopped

8 cherry tomatoes halved

2 organic free range eggs (optional)

1tblsp zaatar – to season

Fresh basil to scatter at the end



Put the oats, protein powder if you’re using it, courgette, cherry tomatoes, milk, water and herbs into a saucepan and heat over a medium heat stirring all the time. Cook for 3 – 5 minutes until the mixture is thick and creamy. I like to add a favourless vegan protein, this is my favourite, as it adds another level of protein to the dish and ensure you stay full all morning long.

Once cooked stir in the pesto and sun dried tomatoes. Keep warm while you poach the eggs if you’re adding them.

Poach 2 eggs in hot water until cooked but still runny.

Spoon the ats into a bowl, top with the eggs and scatter with torn basil leaves and zaatar and season with salt and pepper.

Serve immediately.