World Porridge Day: Delicious Healthy Porridge RecipesBy Angelica Malin
If there’s one thing I’m passionate about, it’s oats. Healthy, filling, ready to be topped with all kinds of goodness – oats are always my breakfast of choice. In fact, porridge is my number one comfort food, and I really look forward to the colder winter months when you can wake up excited about a big bowl of warm porridge. To celebrate World Porridge Day, we’ve been getting creative in the kitchen – try these to make yours at home. Here’s some delicious new healthy porridge recipes you need to try at home – grab your favourite bowl and get stirring:
Apple and Cinnamon Porridge
If you’re looking for a super healthy breakfast that still tastes like a delicious treat, this is for you. Adjust the ratio of milk to water to suit your taste – I like mine super creamy, so use extra milk!
Serves: 4
Prep time: 5 minutes to make
Cooking time: 5 minutes to cook
Ingredients:
- 150g porridge oats
- 400ml semi-skimmed milk
- 300ml water
- ½ tsp cinnamon
- 2 Pink Lady® apples, cored & diced
- 2 tbsp soft brown sugar, or to taste
- 2 tbsp pecans, roughly chopped
Method:
1. Place the oats, milk, water and cinnamon in a heavy based saucepan. Bring up to a gentle simmer, stirring frequently, and cook for 5 minutes or until thick and creamy. Add a splash more milk or water if it is getting too thick.
2. Stir through the diced Pink Lady® apple, cooking for just another 30 seconds or so to warm the apple through.
3. Spoon into bowls, sprinkle brown sugar to taste and scatter on the pecans. Serve immediately while piping hot.
Quinoa Porridge with Goji Berries, Pistachios + Blackberries
This quick and easy breakfast recipe by Sophie Michell is perfect for when you’re busy but need to get a nutritious breakfast in, couldn’t be simpler. What’s more, it’s dairy-free, so all can enjoy!
Serves: 4
Prep time: 5 minutes to make
Cooking time: 8-10 minutes to cook
Ingredients:
- 250g pouch of Merchant Gourmet Ready to Eat Quinoa
- 400ml almond milk
- 2 tablespoons ground almonds
- 2 tablespoons goji berries
- 2 tablespoons agave syrup
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- 100g blackberries
- 2 tablespoons pistachios, to serve
Method:
1. This one’s very simple! Just place all the ingredients (except the pistachios) in a saucepan and stir to combine.
2. Place over a medium heat and bring to the boil for approximately 8/10 minutes.
3. Divide the porridge between 4 bowls and serve sprinkled with the chopped pistachios.
Bacon, Banana and Maple Syrup Porridge
A slightly naughtier weekend recipe, the combination of bacon and banana is (apparently) a new classic. Give it a go.
Serves: 4
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients:
- 140g porridge oats
- 850ml milk
- 12 rashers pancetta, grilled
- 2 whole bananas, sliced
- Drizzle of maple syrup
Method:
1. Grill the bacon and set aside
2. Put the oats and milk into the MultiCooker and select the porridge setting. Close the lid and leave for 4-5 minutes
3. Open the lid and give the porridge a stir, cook for a further 5-6 minutes.
4. Slice the cooked bacon into small pieces and stir into the porridge, cook for a further 1-2 minutes
5. Top with the sliced banana, maple syrup and some crispy bacon.
Buckwheat and Blueberry Porridge
If you’ve got time to plan ahead, soaking the oats in this recipe really makes a difference and you can expect the most creamy, delicious bowl of goodness. Cashew nut butter is always good news.
Serves: 1
Prep time: Overnight, you will need a blender
Cooking time: 5 minutes
Ingredients
- 1/2 cup Buckwheat groats
- 1 cup water to soak
- 1/2 banana, roughly chopped
- 1/4 cup fresh or frozen blueberries
- 1 tsp cashew nut butter
- 1 dessert spoon Clarks Agave Syrup
Topping
- Pomegranate seeds
- Blueberries
- Pumpkin seeds
Method
1. Place the buckwheat and water in a bowl, stir well and soak overnight in the fridge.
2. Place the soaked buckwheat in a blender and add the banana, blueberries, cashew butter and Clarks Agave Syrup.
3. Blend until creamy but not smooth. Warm on the stove if you would prefer it hot!
4. Serve topped with pomegranate, blueberries and pumpkins seeds and an extra dollop of cashew butter if desired.
Energy Boosting Porridge
We love this recipe from Natasha Corrett of Honestly Healthy for Bioglan which is designed to set you up for the day ahead. Natasha Corrett says:
“Eating a hearty breakfast filled with slow releasing energy is priceless. This energy boosting porridge takes all of 5 minutes to make and because of the added energy boost superfood powder it makes it taste decadent, creamy and naughty.”
Serves: 1
Prep time: 1 minute
Cooking time: 4 minutes
Ingredients:
- 60g oats
- 1 ¾ cups water
- 1 tbsp Bioglan Superfoods Energy Boost
- 1 tbsp almond butter
- 1 tbsp Bioglan Superfoods Coconut Oil
- 1 tsp cinnamon
- Syrup to taste
- Frozen berries and bee pollen to garnish
Method:
1. In a pan put the oats and 1 cup water on a medium heat for about 30 seconds.
2. Add the Bioglan Energy Boost and stir in the rest of the water and add the coconut oil, almond butter, cinnamon and stir until it is your desired consistency. This will be about 1-2 minutes.
3. To serve add some syrup to taste and garnish with frozen or fresh berries and bee pollen.
Apple and Manuka Honey Porridge
This lovely recipe uses the Russell Hobbs’ Multicooker – see here. Apples and cinnamon = the dream.
Serves: 4
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
- 140g porridge oats
- 850ml milk
- 150g gala apples, peeled, cut into ½ cm pieces
- 1 tbsp ground cinnamon
- Manuka honey
- Flax seeds
Method:
1. In a pan heat a drizzle of honey and the chopped apple for 3-4 minutes to soften the apple. Then turn down the heat.
2. Meanwhile put the oats, cinnamon and milk into the MultiCooker and select the porridge setting. Close the lid and leave for 4-5 minutes.
3. Open the lid and give the porridge a stir, cook for a further 5-6 minutes.
4. Stir in the warmed apple and cook in the MultiCooker for a further 1-2 minutes.
5. Top with raw sliced apple, flax seeds and a drizzle of honey.
Strawberry Cheesecake Zoats
This recipe comes courtesy of Hannah Potter – check out her delicious healthy food Instagram here!
Serves: 1
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients:
- 1 sachet of Mornflake high protein porridge
- 10g of coconut flour
- 20g of strawberry cheesecake whey
- 1 teaspoon of natural sweetener
- Half a grated courgette
- 100ml of trunopal cactus water
- 50m of egg whites
Toppings:
- Plain yogurt
- Diced strawberries
- Pink sprinkles of choice
Method:
1. Grate half of a courgette and mix with the cactus water, oats and coconut flour before microwaving for one minute.
2. Mix and add in the sweetener and egg whites, microwave for another minute.
3. Mix in the whey protein and top with all your toppings!
4. Enjoy!
Pineapple and Honey Porridge
An exotic take on porridge – the sweet pineapple is great with thick Greek yogurt, and you can always replace with fresh fruit if it’s in season! Passion fruit on top is a great addition.
Serves: 2
Prep time: 3 minutes to make
Cooking time: 5 minutes to cook
Ingredients:
- 1 x 227g Princes pineapple chunks in juice, drained
- 100g porridge oats
- 400ml semi-skimmed milk
- 4 tbsp thick Greek-style yogurt
- Clear honey, for drizzling
Method
1. Drain and reserve the juice from the can of Princes Pineapple Chunks.
2. Put the porridge oats into a saucepan with the milk. Heat, stirring constantly, until the porridge thickens. Add the reserved juice and half the pineapple chunks. Reduce the heat and simmer for 2-3 minutes, stirring often.
3. Share the porridge between 2 serving bowls and top with the yogurt and remaining pineapple chunks. Serve immediately, drizzled with a little clear honey.
Apple and Manuka Honey Porridge
Serves: 4
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients:
- 140g porridge oats
- 850ml milk
- 150g gala apples, peeled, cut into ½ cm pieces
- 1 tbsp ground cinnamon
- Manuka honey
- Flax seeds
Method
1. In a pan heat a drizzle of honey and the chopped apple for 3-4 minutes to soften the apple. Then turn down the heat
2. Meanwhile put the oats, cinnamon and milk into the MultiCooker and select the porridge setting. Close the lid and leave for 4-5 minutes
3. Open the lid and give the porridge a stir, cook for a further 5-6 minutes
4. Stir in the warmed apple and cook in the MultiCooker for a further 1-2 minutes
5. Top with raw sliced apple, flax seeds and a drizzle of honey
Jamaican Coconut Porridge
For something special, this recipe is one of my favourites by Waitrose. Thousands more recipes can be found here.
Serves: 6
Prep time: 5 minutes
Cooking time: 20 minutes
Ingredients
- 500ml semi-skimmed milk
- 2 x 400ml cans half-fat coconut milk
- A large pinch grated nutmeg
- 1 tsp vanilla extract
- 1 cinnamon stick
- 240g rolled porridge oats
- 100ml condensed milk
- 2 bananas, sliced
- 50g pecans, chopped
- 2 tbsp muscovado sugar
Method
1. Put 800ml water in a pan with the milk, coconut milk, nutmeg, vanilla and cinnamon. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
2. Stir in the oats and condensed milk, bring back to the boil and simmer for 10 minute, stir.
3. Serve with the banana, nuts and a sprinkle of sugar on top.
And one for luck…
Baobab and Raspberry Porridge
This nutritious, warming porridge recipe is packed with vitamin C, fibre and antioxidants, helping keep you energised and glowing all day. We use Aduna powders and we totally love them.
Serves: 2
Prep time: 1 minutes
Cook time: 10 minutes
Ingredients:
- 1 heaped tbsp Aduna Baobab Powder
- 3 cups non-dairy milk
- 3/4 cup oats
- 2 tbsp almond butter
- 1/2 cup raspberries
- 1 banana, sliced (optional)
- Pinch of cinnamon
Other toppings: small handful of granola, goji berries, cacao nibs or pomegranate seeds.
Method:
1. Combine the almond milk, almond butter and cinnamon in a saucepan over medium heat and warm until lightly simmering.
2. Add the oats and raspberries and leave to cook, stirring regularly, for 5-8 minutes, or until the porridge has reached your desired consistency.
3. Remove from the heat, stir in the baobab powder and pour into 2 bowls.
4. Add your toppings and serve immediately.
Ginger and Nutmeg Spiced Porridge
Tasty porridge to warm you up on those chilly mornings, deliciously spiced with ginger and nutmeg, served with dried cherries and drizzled with honey.
Serves: 1
Prep time: 5 mins
Cook time: 10 mins
Ingredients:
- 1 pinch Schwartz Ginger Ground
- 1 pinch Schwartz Nutmeg Ground
- 75 gram (3 ounce) dried cherries
- 2 tablespoons honey
- 175 gram (6 ounce) porridge oats
- 900 millilitre skimmed milk
Method:
1. Mix the porridge oats, milk, ginger and nutmeg in a saucepan and place over a medium-heat. Bring to the boil and simmer for 6 minutes, stirring occasionally, or until thickened.
2. Stir in the cherries and drizzle with the honey.
3. Serve immediately.
Matcha Protein Porridge
Serves: 1
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients:
- 1/2 cup oats
- 1 cup almond milk
- 1 scoop Neat Nutrition Vanilla Protein
- 2 scoops Neat Nutrition Organic Matcha Green Tea Powder
- Toppings of your choice!
Method:
1. Pour almond milk, porridge oats and matcha powder into a saucepan and cook on a medium heat until thick.
2. Stir in the protein powder then remove from heat.
3. Pour into a bowl and add toppings.
Moringa and Mint Choc Chip Porridge
Classic oats get a superfood kick from the mighty moringa leaf from Aduna – one of the most nutrient-packed foods in the world. Combining mint with a healthy chocolate sauce and crunchy cacao nibs, this is one healthy but decadent way to start the day!
Serves: 1
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
- 1 tsp Aduna Moringa Powder
- 1/2 cup rolled oats
- 1 1/2 cups almond milk
- 1/2 tbsp cacao nibs, pulsed in the food processor to break down a little
- Peppermint extract, to taste (start with a few drops and add more if desired)
- Pinch of salt
- Maple syrup (optional)
Chocolate Almond Butter Sauce:
- 1/4 cup almond butter
- 1 1/2 Tbsp maple syrup
- 1 1/2 Tbsp raw cacao powder
- pinch of salt
- water, to thin
Toppings:
- Toasted coconut flakes
- Edible flowers
Method:
1. Place the oats, milk and salt in a saucepan over medium heat and bring to a boil.
2. Reduce to a simmer and stir for 5-8 minutes, until creamy and thickened to your liking.
3. Remove from heat and add the peppermint extract, cacao nibs and moringa powder.
4. Taste and add maple syrup to sweeten if desired.
5. For the chocolate sauce: place all ingredients in a small pan over low heat and stir well to combine. Add water gradually until it reaches your desired consistency.
6. Spread the sauce (you will have extra) on the bottom of a bowl. Spoon over the porridge, sprinkle with toppings and serve immediately.
Vegan Oat Bircher
For something delicious, try this overnight oat recipe which uses up leftover fruit. The recipe comes from Love Food Hate Waste who aim to reduce household food waste and help people save money, up to £700 per year just by using up what they already have in the home. Clever stuff.
Serves: 1
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients:
- 50g Oats
- 1/4 pint of coconut milk yogurt or raw almond milk yogurt
- 1/4 pint apple juice
- 15g desiccated coconut
- 1 tbsp honey
- 50g blueberries
- 1 apple
Method:
1. Preparation the day before- use up your oats and yogurt and the last apple in your fruit bowl, as well as any other fruits you have that need using up. You can also frozen fruit.
2. Mix the oats with the apple juice, half the yogurt and the desiccated coconut, and leave in the fridge until the morning (it is important to soak the oats the day before to ensure they absorb the liquid, otherwise the oats will be raw)
3. When you’re ready for your breakfast, grate the apple and mix it in with the oats, along with the honey and the rest of the yogurt.
4. Sprinkle with blueberries and you can also add spices like cinnamon and nutmeg for a bit more kick.
Peanut Butter and Date Porridge
Make this creamy, spiced porridge for a nutritious start to the day with Meridian peanut butter!
Serves: 2
Prep time: 10 minutes
Cooking time: 5 minutes
Ingredients:
- 100g porridge oats
- 600ml oat milk
- ¼ tsp cinnamon
- ½ vanilla pod
- 2 tbsp Meridian smooth peanut butter
- 1 tbsp pumpkin seeds
- 2 tsp flax seeds
- 2 tsp Meridian date syrup
- Method:
1. In a saucepan combine the oats, oat milk, cinnamon and seeds scraped from the vanilla pod.
2. Bring to the boil and gently simmer for 6-8 mins, stirring regularly until the oats are cooked and the porridge is has thickened.
3. If the porridge is too thick for your liking add some water or more milk.
4. Remove from the heat and stir in the Meridian peanut butter.
5. Divide between two bowls and top with the seeds and date syrup
Tip: Experiment with added fresh or dried fruit, yogurt and seeds. If you prefer use ½ milk and ½ water. And, pop the scraped vanilla pod into a jar of sugar to make vanilla sugar for making cakes or biscuits.