Porridge is one of those dishes that everyone enjoys. While the ingredients and procedure may vary from region to region and culture to culture, many aspects remain the same. Either way, experimenting with new porridge recipes can make meals exciting while incorporating different nutrients into your diet by varying your toppings and flavorings. We’ve put together a list of some of the most delicious sweet and savory porridge recipes.
6 delectable sweet and savory porridge recipes you must try
Breakfast is the most important meal of the day, we’ve been told since we were little kids. So we thought, why not make the most of it? These sweet and savory porridge recipes will keep you warm, toasty, and satiated until lunchtime arrives.
Savory Oats With Mushrooms And Egg (4 Serves 4)
Our favorite recipe from this sweet and savory porridge list is this dish. These savory oats are bursting with delicious flavors, including rich chicken stock, earthy mushrooms and salted umami seaweed.
1 teaspoon extra virgin olive oil
2 cups oats
8 ounces mixed fresh wild mushrooms
4 7-minute eggs, halved
1 teaspoon white wine vinegar
4 cups chicken stock
1 shallot, finely chopped
½ cup finely grated Cheddar cheese (optional)
2 tablespoons unsalted butter
Coarse sea salt and freshly ground black pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley
¼ cup seaweed
Step 1: Heat the oil in a large pan over medium heat.
Step 2: Add the shallots and mushrooms and simmer for about 2 minutes, stirring often, or until the shallots are transparent. Add the vinegar and cook, stirring and scraping, until the mushrooms are moist and there is a little liquid at the bottom of the pan, 2 to 3 minutes.
Step 3: Mix in the oats and a spoonful of chicken stock with a silicone spatula. As the oats absorb the liquid, add a little more at a time, stirring constantly. After about 30 minutes, all the liquid should have been added and the oats should be well cooked.
Step 4: Gently fold in the seaweed, cheese (if using), and butter until fully blended. Season with salt and pepper. Divide between four plates and garnish with the eggs and parsley.
Apple pie porridge (1 servings)
A delicious, comforting meal that is also very nutritious! Suitable for raw, vegan and gluten-free diets.
120 ml ½ cup almond milk
2 tbsp chia seeds
2 tbsp almond butter
3 dates, roughly chopped
1 or 2 tbsp coconut sugar, depending on the desired sweetness
½ tsp mixed herbs
½ tsp ground cinnamon
1 peeled and cored green apple
Step 1: Combine all ingredients in a blender, except the chopped nuts, until thick and smooth.
Step 2: Transfer to a saucepan, whisk and heat moderately. until hot. If you follow a raw food diet, you can use a thermometer
to make sure it doesn’t get hotter than 40°C (110°F)
Step 3: Garnish with chopped pecans and grated fresh apple. Enjoying!
Egg and Tofu Porridge (for 2-3 people)
This egg and tofu porridge is a great recipe to have in your repertoire because it’s quick and easy to make.
¾ cup short grain white rice, rinsed
1 gallon of water
1 teaspoon sea salt
7 ounces soft tofu, drained and cut into inch cubes
2 large eggs
Step 1: In a donabe, combine the rice, water and sea salt. Place over medium heat, covered with a lid. Reduce heat to medium-low once it begins to boil (about 15 minutes). Stir the rice with a wooden spatula to prevent it from sticking to the bottom.
Step 2: Slide the lid slightly open to create a small open space. Simmer for 12 minutes, or until mixture is smooth and slightly thickened (the surface of the liquid is bubbling gently but not loudly). Meanwhile, keep stirring to prevent the rice from sticking to the bottom.
Step 3: Remove the lid and add the tofu. Increase the heat to medium and bring it back to a boil. Add the eggs and use a spatula to break the yolks. Stir gently to integrate them into the rice. Remove the eggs from the heat when they are cooked to your liking.
Step 4: In a small bowl, combine 2 tablespoons toasted white sesame seeds and 2 tablespoons chopped chives to make the toasted sesame topping.
Step 5: Spoon the required amount of rice into a rice bowl to serve. Serve with sesame toppings.
Quinoa Breakfast Porridge (4 people)
Start your day with this protein-rich, quick and delicious vegan quinoa breakfast porridge. Toppings (fruit, nuts, granola, etc.) can be combined with the earthy quinoa. Add this to your collection of quinoa breakfast recipes for year-round fun.
1 cup quinoa, rinsed and drained
400 ml unsweetened can of coconut milk/almond milk
1/4 cup water
2 tablespoons maple syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup quinoa crunch or your favorite granola
1 cup fresh fruit I used apricots, blueberries and pomegranate seeds
1/2 cup unsweetened coconut flakes
8-10 leaves of fresh mint (optional)
maple syrup to top it off (optional)
Step 1: In a medium saucepan (with a tight lid), cook the quinoa, coconut milk/almond milk, water, maple syrup, salt and vanilla extract over medium heat. Bring to a boil, reduce heat and put lip on. Cook until most of the liquid has been absorbed, about 18-20 minutes. Let it cool for 10 minutes after cooking. Loosen with a fork before serving.
Step 2: When ready to serve, divide the quinoa evenly among four breakfast bowls. Finally, add quinoa crunch/granola, fresh fruit, coconut flakes and fresh mint. Serve with a drizzle of maple syrup.
Banana bread porridge (1 servings)
This oatmeal breakfast bowl has all the great flavors of banana bread, but it only takes about five minutes to make. Plus, nuts and seeds (which are rich in antioxidants and vitamin B) will benefit your skin and hair.
1 ripe banana, halved
¾ cup almond milk
¼ cup water
pinch of salt
1 tablespoon coconut sugar
¼ teaspoon ground cinnamon
¼ cup quick oats
¼ cup quinoa flakes
½ teaspoon vanilla extract
2 tablespoons toasted walnut pieces
1 tablespoon roasted pumpkin seeds
1 tablespoon linseed
Step 1: In a medium saucepan, mash half the banana thoroughly with a wooden spoon.
Step 2: Heat the almond milk, water, a pinch of salt, coconut sugar and ground cinnamon in a saucepan over medium heat.
Step 3: Once the mixture is boiling, add the oats and quinoa flakes and cook for 1 to 2 minutes (longer if you want thicker porridge), stirring often.
Step 4: Transfer to a bowl and stir in the vanilla extract.
Step 5: Decorate the remaining half of the banana on the porridge.
Step 6: Garnish with toasted nuts and seeds.
Chocolate Whipped Porridge with Quinoa Nut Crunch (for 2 people)
This whipped porridge has it all: a healthy nutritional profile rich in fiber, minerals and antioxidants, a dessert-like taste and a light, airy texture. The blend of roasted quinoa and seeds not only enhances the taste, but also enhances the nutritional value by adding extra fiber and a complete protein kick.
1/2 cup rolled oats
1 cup of water
2/3 cup warm almond milk
2 tsp organic raw honey
1 tbsp raw cocoa powder
2 tsp coconut oil
A pinch of sea salt
For quinoa nut crunch:
1/2 cup quinoa rinsed and strained
1/4 cup raw flaxseed crushed
1/4 cup raw sunflower seeds
1/4 cup raw cashew nuts crushed
1/4 cup raw almonds crushed
1 tsp coconut oil
1 tsp coconut sugar
A pinch of sea salt
Step 1: Place oats and water in a medium saucepan, whisk to combine, bring to a boil over medium heat, reduce heat and simmer for 5 minutes.
Step 2: Heat the coconut oil in a cast iron pan, then add the quinoa, seeds, nuts, salt and coconut sugar and roast for 5 minutes over medium heat. Transfer to a bowl and set aside to cool.
Step 3: Place the cooked oats, 1/2 cup almond milk, coconut oil, cocoa powder and organic raw honey in a blender and blend until the mixture is dense but fluffy.
Step 4: Divide evenly among serving dishes, garnish with remaining warm almond milk, sprinkle with the toasted quinoa nut crunch mix and serve!
All images: Courtesy of Shutterstock