Nothing says comfort like a hot bowl of porridge in the morning. It’s even better when you know that hot bowl of goodness you’re dipping into is healthy for you. Something about it all just says wholesome and nourished, even if you consume it in the form of overnight porridge, which tastes more like a chilled dessert than something you would relate to a breakfast dish. Still, cooked or chilled, the flavoring is the most important part of the recipe. Toss some grains in a pot with some liquid of choice, and a pinch of salt and you’ll end up with something pretty … meh. Still filling and healthy, but oh so boring! Liven up your porridge a bit and don’t be afraid to add in whatever you want. There are no porridge rules – it’s like a smoothie – you add some ingredients, hope it turns out well, then dive in and marvel at your creation that you wish everyone could have a taste of.

If you’ve tried the typical blueberry, banana, maybe pecan, walnut, and even almond butter with chia seeds and strawberries, then you’re well on your way to more exciting porridge. But the possibilities don’t end there; your creations are not limited to those options alone.

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Give these new recipe ideas a try for your next bowl of porridge. Not only are they delicious, but they’re also filling, healthy and perfect for the warmer months we’re quickly approaching.

1. Coconut, Raspberry and Goji Berry 

raspberry oatmeal1

Sheila Viers/Flickr

This recipe uses coconut flour, which gives the dish a delicious cake-like flavor (seriously, like vanilla cake!) with just a tablespoon or two. It also thickens the porridge, which is really so hearty yet still light and easy to digest. Per two tablespoons, coconut flour yields 3.5 grams of protein, 6 grams of fiber, only 1.5 grams of fat (the good kind), and will help stabilize your blood sugar. Buy it raw, which tastes better than bleached and refined types. With raspberries and goji berries added, you’ll also get a tart, slightly sweet flavor that provides more fiber, loads of antioxidants and additional amino acids from the goji berries. This porridge is in a base of gluten-free oats, but you can use any grain variety that you enjoy too.

Serves: 1

Ingredients: 

  • 1/3 cup gluten-free rolled oats (you can also use gluten-free raw oats for more protein)
  • 2 tbsp. raw organic coconut flour
  • 1/2 tsp. alcohol-free vanilla extract
  • 1/4 cup frozen or fresh raspberries
  • 2 teaspoons raw goji berries
  • 1 tsp. ground golden flax or chia seeds
  • 1/4 cup your choice non-dairy milk (or make your own)
  • 1/2 cup water
  • Toppings: cinnamon or other spices, and sweetener of your choice if using

Directions: 

1. Boil 1/2 cup water and add the oats once the water reaches a boil. Immediately stir and turn down the heat to medium-high. Keep stirring so the oats don’t stick.

2. Once the water bubbles back down a bit, add the non-dairy milk and vanilla. Then let the oats continue to cook on their own for 2 minutes. As they start to bubble back up, add the raspberries and turn off the heat source. Put the lid on the pot and wait 1 minute.

3. Move the pot off the hot burner and let it sit an additional minute or two with the lid on. This lets the oats soak up the water and non-dairy milk more and is easy to do while you make coffee or tea.

4. Now, remove the lid and scoop into your favorite porridge bowl.

5. Stir in the coconut flour, flax (or you can use chia), cinnamon and sweetener if using, and your goji berries. Your goji berries will soften as they hit the warm oats and you give them a good stir.

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Overnight Porridge Version: *To make this into overnight oats, just use 1/2 cup non-dairy milk and omit the water called for. Put everything in a mason jar, give it a stir and put it in the fridge overnight to set. Enjoy in the morning!

This is such a delightful recipe; it tastes incredibly exotic and is just so good for you!

2. Blueberry Vanilla Pineapple With Almonds

pineapple oatmeal

Anja Kunjat/Flickr

Summer is quickly approaching, so it’s time to give your porridge a lighter flavor and a boost of antioxidants from fresh, summertime fruits. Pineapple is one of the best choices for boosting your immune system, eliminating bloating, aiding with the digestion of protein, improving joint pain, and is very easy to digest compared to some other fruits. It’s also extremely high in vitamin C, providing over 100 percent of your needs in just 1 cup. This porridge will make you feel like you’re on a tropical vacation whether you eat it cooked or enjoy it chilled as overnight style porridge.

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Serves: 1

Ingredients: 

  • 1/3 cup gluten-free rolled oats (you can also use gluten-free raw oats for more protein)
  • 1/2 tsp. alcohol-free vanilla extract
  • 1/4 cup frozen or fresh blueberries
  • 1/4 cup fresh pineapple cubes
  • 1 tsp. chia seeds
  • 1/4 cup your choice non-dairy milk (or make your own)
  • 1/2 cup water
  • 1 tsp. cinnamon
  • sweetener of choice
  • Topping: almond slices and coconut shreds

Directions: 

1. Boil 1/2 cup water and add the oats once the water reaches a boil. Immediately stir and turn down the heat to medium high. Keep stirring so the oats don’t stick.

2. Once the water bubbles back down a bit, add the non-dairy milk and vanilla. Then let the oats continue to cook on their own for 2 minutes. As they start to bubble back up, add the blueberries and cinnamon. Then turn off the heat source, put the lid on the pot and wait 1 minute.

3. Move the pot off the hot burner and let it sit an additional minute or two with the lid on. This lets the oats soak up the water and non-dairy milk more and is easy to do while you make coffee or tea.

4. Now, remove the lid and scoop into your favorite porridge bowl.

5. Stir in the chia seeds and sweetener if using.

6. Top with the fresh pineapple (or you can stir in frozen pineapple too), almond slices and coconut shreds.

Overnight Porridge Version: *To make this into overnight oats, just use 1/2 cup non-dairy milk and omit the water called for. Put everything in a mason jar, give it a stir, or layer it so the fruit is on top, and then put it in the fridge overnight to set. Enjoy in the morning!

Cinnamon adds a sweet richness and also turns your oats a delicious color when you mix it in while cooking. You just have to give it a go!

 

3. Blackberry and Cranberry Pumpkin Seed

cranberryoats1

Miriam/Flickr

If you’re looking for a bowl of multiple flavors that’s light on the stomach and still very filling, this porridge will meet your needs. Cranberries add a yummy and tart flavor, while coconut flour and flax are used to make this richer in fiber and to add even more subtle sweetness. Pumpkin seeds add protein and iron, not to mention a nutty, crunchy bite. Plus, did you know blackberries are higher in fiber than blueberries and great for those with blood sugar problems? Definitely give them a try in your porridge; they’re packed with antioxidants!

Serves: 1

Ingredients: 

  • 1/3 cup gluten-free rolled oats (you can also use gluten-free raw oats for more protein)
  • 2 tbsp. raw organic coconut flour
  • 1/2 tsp. alcohol-free vanilla extract
  • 1 tsp. ground golden flax seeds
  • 1/2 cup fresh or frozen blackberries (very high in antioxidants like blueberries!)
  • 2 tbsp. unsweetened dried cranberries or 1/4 cup fresh cranberries
  • 1/4 cup your choice non-dairy milk (or make your own)
  • 1/2 cup water
  • Toppings: cinnamon or other spices, and sweetener of your choice if using
  • Optional: banana slices

Directions: 

1. Boil 1/2 cup water and add the oats once the water reaches a boil. Immediately stir and turn down the heat to medium high. Keep stirring so the oats don’t stick.

2. Once the water bubbles back down a bit, add the non-dairy milk and vanilla. Then let the oats continue to cook on their own for 2 minutes. As they start to bubble back up, add 1/4 cup of the blackberries and the cranberries. Then turn off the heat source and put the lid on the pot. Wait 1 minute.

3. Move the pot off the hot burner and let it sit an additional minute or two with the lid on. This lets the oats soak up the water and non-dairy milk more and is easy to do while you make coffee or tea.

4. Now, remove the lid and scoop into your favorite porridge bowl.

5. Stir in the coconut flour, flax, pumpkin seeds, cinnamon and sweetener if using, give it all a good stir and top with the rest of your blackberries. You can also mix in banana slices for more sweetness.

Overnight Porridge Version: *To make this into overnight oats, just use 1/2 cup non-dairy milk and omit the water called for. Put everything in a mason jar, give it a stir and put it in the fridge overnight to set. Enjoy in the morning!

The coconut flour, cinnamon and flax used here create this cakey, graham cracker crust-like flavor that’s just incredible. As half the blackberries cook in the porridge they become nice and warm, while the remaining half is used afterwards for a pretty topping and fresh taste.

And there you have it, three new recipes to try this week for breakfast. Feel free to mix any other ingredients that you like, or mix some of these up among each recipe for new combinations. Add some hemp seeds, nut butter, coconut butter or flakes, whatever you fancy. Not into oats? Use quinoa flakes, millet, amaranth, or even brown rice if you like. Oats work well for creamy factors but are certainly not your only choice. See more oatmeal and porridge recipes here and tips for making overnight oats with coconut yogurt for a probiotic-rich breakfast here. 

What’s your favorite porridge recipe?

Lead Image Source: Chat Chow/Flickr