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Written by Jason Logsdon

Sous Vide Porridge with Berries Recipe

Porridge and oatmeal are very similar to each other, with the main difference being that porridge often contains multiple types of grains. This one combines quick cooking steel cut oats, quinoa, and bulgur, but you can use any combination of grains that cook about the same amount of time. I add some milk as well for a creamier result, top it all off with some berries, almonds, maple syrup and fresh mint.

Sous vide oatmeal berries 4

Using sous vide for grains has surprisingly turned into one of my most common uses of my machine. It removes the cleanup and I never have a pot boil over.

You can even use this for sous vide food prep, especially using the sous vide, chill, reheat method. I'll often just cook extras and leave them in the Mason jar in the refrigerator and reheat them as needed. You can then top with anything, from simple whole berries to something more complex like brown butter and cocoa nibs.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Porridge with Berries Recipe

  • Published: April 9, 2020
  • By Jason Logsdon
  • Cooks: 183°F (83.9°C) for 30 to 45 minutes
  • 1 pint

Ingredients for Sous Vide Porridge with Berries

  • For the Porridge

  • 1/4 cup Bob's Red Mill Organic Quick Cook Steel Cut Oats
  • 3 tablespoons bulgur
  • 2 tablespoons quinoa
  • 2/3 cup water
  • 2/3 cup milk
  • Dash of salt
  • To Assemble

  • Maple syrup
  • Blueberries
  • Almond slivers
  • Strawberries, chopped
  • Fresh mint leaves

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Sous vide oatmeal berries 1

Cooking Instructions for Sous Vide Porridge with Berries

For the Porridge

Preheat a water bath to 183°F (83.9°C).

Combine all of the ingredients in a pint Mason jar. Screw the lid on the jar until it's finger tight, basically until you feel medium resistance when tightening using only your fingertips. This will allow some air to escape during the sous vide process and help prevent breakage. Shake up the Mason jar then carefully place it in the water bath. Cook the porridge for 30 to 45 minutes, until the water is absorbed and the porridge is cooked through, shaking the jar once or twice during the process.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Spoon out some porridge into a bowl. Drizzle with the maple syrup, then top with the remaining ingredients.

Nutritional Information for Sous Vide Porridge with Berries

  • Calories: 126
  • Fat: 3g
  • Protein: 4g
  • Carbohydrate: 22g
  • Fiber: 2g
  • Sugar: 10g
  • Cholesterol: 1mg

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Porridge with Berries Recipe

1 pint Ingredients: 1/4 cup Bob's Red Mill Organic Quick Cook Steel Cut Oats 3 tablespoons bulgur 2 tablespoons quinoa 2/3 cup water 2/3 cup milk Dash of salt Maple syrup Blueberries Almond slivers Strawberries chopped Fresh mint leaves
4 stars - based on 9 reviews
Porridge and oatmeal are very similar but porridge often contains multiple types of grains. I add some milk as well for a creamier result top it all off with berries, almonds, maple syrup and mint.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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