Porridge Variations
Make a batch of porridge, to have different toppings each day.
Servings: 3 servings
Ingredients
- 1 cup steel-cut oats, or brown rice or buckwheat, dry
- 2 cups water
- 1/2 tsp cinnamon
- 3 Tbsp flaxseed, ground
- 1 1/2 cups non-dairy milk
Blueberry almond
- 2 Tbsp almonds
- 1/2-1 cup blueberries
Pear Pumpkin
- 2 Tbsp pumpkin seeds
- 1 pear, chopped
Apple Sunflower
- 2 Tbsp sunflower seeds
- 1 apple, chopped
Instructions
- Put the oats/rice/buckwheat in a pot, and add the water, cinnamon and a pinch of sea salt. Cover with a lid, turn the heat to high, and bring it to a boil.
- Once it’s boiling, turn down to low, cover and leave to simmer. Stir occasionally as it cooks. Buckwheat will take about 30 minutes, while brown rice and steel-cut oats will take 45. Feel free to use a pressure or slow cooker if you have one.
- Take it off the heat, and stir in the ground flax seeds and non-dairy milk.
- Split it into 3 portions, and enjoy over 3 days, topped with various fruits and nuts/seeds.
Notes
If you want to reheat, add a small amount of water to a pot and add a portion of porridge, stirring while it heats. You could also cook the fruit if you want a fully warm breakfast bowl.
Nutrition
Calories: 434kcal | Carbohydrates: 60g | Protein: 17g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 87mg | Potassium: 220mg | Fiber: 14g | Sugar: 13g | Vitamin A: 300IU | Vitamin C: 9.9mg | Calcium: 310mg | Iron: 4.5mg
