Roasted Veggies & Feta Porridge

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Roasted Veggies & Feta Porridge


    For the porridge
  • 70g porridge oats
  • 200ml water
  • 100ml skimmed milk (or non-dairy unsweetened milk)
  • ¼ teaspoon garlic powder
  • 1 teaspoon mixed herbs
  • Salt and black pepper
  • 50g feta cheese, crumbled
    For the roasted veggies
  • 1 aubergine, cut into chunks
  • ½ butternut squash, peeled, seeded and cut into chunks
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon mixed herbs
  • Pinch cayenne pepper
  • 3 tablespoons Linwoods Shelled Hemp
  • Black pepper and salt, to taste


  1. First roast the veggies: Preheat the oven to 200 degrees C. Place the veggie chunks in a sandwich/food bag with the oil, paprika, herbs, hemp seeds, cayenne pepper and seasoning and give it a good shake to coat everything.
  2. Tip out into a roasting tin or tray and bake for 25-30 minutes until softened.
  3. Meanwhile make the porridge: Place the oats, water, milk, garlic powder, herbs and seasoning and simmer for a further 5 minutes until most of the water has been absorbed and the porridge has a creamy texture.
  4. Divide between two bowls, top with some of the veggies and sprinkle over the feta cheese.
  5. Enjoy hot!