Porridge Variations

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Course: Breakfast

Author: Heather Nicholds

Make a batch of porridge, to have different toppings each day.

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