It's still feeling like summer across most of the UK, so it's the perfect weather to go foraging for blackberries. It's great weather for walking down to your local greengrocer too if brambles are nowhere to be seen...or if they've all been eaten by the birds.

With or without blackberries though, this makes a wonderful change from the oat-based brekkie we all know and love. Not to knock regular porridge; it's nutritious, filling, and tastes bloody great. But sometimes it's good to mix things up a little, and for those with an eye on their protein intake, you can take comfort in the knowledge that quinoa is a complete protein, unlike the humble oat. Chia seeds add a nutritional punch of their own on so many levels, packed with healthy omega 3 fatty acids, protein and fibre to name just a few of their now infamous healthy properties.

This recipe takes a little more effort than regular porridge, but the flavours and textures on offer here make it more than worthwhile, and the 2-3 servings you'll be making means for a day or two you'll have this on standby in the fridge, giving you a few more minutes in bed/more time to go for your mornng run. And who can argue with that?

Special thanks go to One Handed Cooks for the inspiration behind this delectable creation. Ok, let's get cooking shall we?

1. Just about any berries will work with this recipe, so feel free to sub the blackberries if something else takes your fancy.
2. If you need a bit more protein, feel free to mix a scoop of your favourite protein in after it's finished cooking.

1. Heat the milk in a saucepan until it's at boiling point.
2. Add the quinoa and chia seeds, the bring back to the boil.
3. Turn down the heat, cover and let it simmer for 15 minutes.
4. Add the cinnamon, blackberries, honey and sea salt.
5. Leave to simmer for another 10 minutes or so. Check every few minutes to check that the milk hasn't already been absorbed...we're not aiming for toasted quinoa here.
6. And there you have it: Quinoa, Chia and Blackberry porridge!

If you have a few blackerries left, add these to lend a nice fresh fruity finish. The original recipe author recommends adding banana and greek yoghurt, which although I haven't tried this myself, sounds like a great idea.