Goldilocks was on a good thing eating porridge for her breakfast as it has exceptional health benefits. Porridge is high in fibre, which may help reduce high blood pressure and cholesterol. It is rich in essential nutrients, including antioxidants, vitamins B & E, iron, zinc and magnesium. So eating porridge can help boost your immune system. Feasting on porridge regularly may stabilized blood sugar levels, which can help you lose weight. Low in calories and one of the best low GI foods, porridge helps you stay full longer and warms you up on a crisp day. Here are 7 of my favourite porridge recipe ideas, try one each day of the week, as variety is key to staying on track with your healthy eating goals.
BERRY BUCKWHEAT PORRIDGE
Recipe & Photo courtesy of wholeheartedeats.com
Recipe: 2 Large Serving or 4 Small
1 Cup Raw Buckwheat, soaked overnight and rinsed
1 Cup Raspberries (or Strawberries - fresh or thawed)
1 Apple, Cored
1/2 tsp Vanilla
1 Tbsp Honey
Soak the grains in water and leave out overnight. The next morning, rinse the grains well and drain thoroughly. Combine the buckwheat, apples, raspberries, vanilla, and honey and puree until smooth. Taste and adjust for sweetness.Divide among bowls and layer with extra berries if desired.
Top with some Red Berry Boost for a nice crunch. Red Berry Boost, Mix up a big batch of this mix to top my porridge, smoothies, and yogurt with. I have also been known to just eat it out of the jar to curb any snack attacks.
1/4 Cup Pumpkin Seeds
1/4 Cup Dried Mulberries
1/4 Cup Inca Berries
1/8 Cup Goji Berries
1/8 Cup Pistachios
Combine all ingredients together. Store in an airtight container.
FLAX & BLUEBERRY VANILLA OVERNIGHT OATS
Recipe & Photo courtesy of pinchofyum.com
½ cup rolled oats OR quick oats
⅔ cup water
½ cup lowfat vanilla yogurt
1 tablespoon flaxmeal
1 baby pinch of salt
blueberries, pecans, brown sugar, and other goodies for topping
In an individual food storage container, add the ingredients in the order listed (except for toppings). Do not stir. Refrigerate overnight.
In the morning, stir up the mixture; it should be thick and the oats should be completely soft. Add the toppings of your choice. Repeat forever.
MOCCA LATTE BREAKFAST QUINOA
Recipe & Photo courtesy of fitfoodiefinds.com
1 cup quinoa, rinsed and uncooked
1 heaping cup brewed coffee
1 heaping cup coconut water
¼ cup vegan chocolate chips
½ cup coconut cream (topping)
In a medium size sauce pan, bring 1 cup quinoa, 1 heaping cup brewed coffee, 1 heaping cup coconut water, and ¼ cup vegan chocolate chips to a rolling boil. Then, turn down to low, cover, and let simmer for about 20 minutes or until the quinoa thickens and the liquid is almost gone. Serve hot and with a few tablespoons of coconut cream on top.
CREAMY COCONUT PORRIDGE
Recipe & Photo courtesy of deliciouslyella.com
½ cup oats
¼ cup coconut milk
1 banana, sliced
1 tablespoon almond butter
1 tablespoon coconut oil
Big handful of almonds
Big handful of raisins
Place the oats in a saucepan with ¾ cup water, the coconut milk and half the sliced banana. Allow the mixture to simmer for about 10 minutes until all the liquid has been absorbed. At this point, stir in the almond butter and coconut oil and allow it to cook for another minute or 2 so that they totally melt into the porridge. Meanwhile, place the almonds in a food processor and pulse for about 30 seconds until they are partially crushed. Place them in a dry frying pan for a couple of minutes to get crunchy. Pour the cooked oats into a bowl and add the remaining slices of banana, the raisins and toasted almonds.
APPLE CRUMBLE PORRIDGE
Recipe & Photo courtesy of movenourishbelieve.com
1 apple peeled (half grated, half diced)
1/2 cup water
2 teaspoon cinnamon
2 tablespoon raw honey
2 tablespoon coconut cream
1/4 cup chopped dates
2 tablespoon almonds (chopped)
1 tablespoon almond meal
Add the diced apple, water and cinnamon to a saucepan and simmer until apple is soft. Transfer to a ramekin with chopped almonds, almond meal and honey and bake in a 180C/350F oven for 15 minutes or until almond meal starts to brown and apple bubble. While that’s cooking, make the porridge base, and add in grated apple – stir until mixture thickens (about 5 minutes). Stir in coconut cream and chopped dates and cook for another 2 minutes. Add crumble to the top of your porridge and drizzle with more honey if required. Adorne with fresh apple slices.
RAW CHOCOLATE PORRIDGE
Recipe & Photo courtesy of atastylovestory.com
1 cup rolled grains (100 g) – I used half barley half oats
1 cup milk (250 ml)
2 Tbsp flax seed (20 g)
2 Tbsp raw cocoa powder (15 g)
1 ripe banana
1 sweet apple
Fresh fruit as; mango, berries, banana and sweet grapes
Roasted coconut flakes
1. The night before mix rolled grains with milk and flax seeds in an air tight container and let it soak in the fridge overnight, or at least for a couple of hours
2. In the morning add banana, apple and cocoa to the soaked grain mix and blend it until it has a smooth and creamy porridge texture.
3. Serve the porridge topped with fresh fruit and maybe a sprinkle of nuts and coconut flakes
SUPERFOOD BLUEBERRY BUCKWHEAT PORRIDGE
Recipe & Photo courtesy of theroastedroot.net
1 cup Bob’s Red Mill Creamy Buckwheat
3 cups water
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
1 cup coconut milk
¼ cup pure maple syrup
¼ cup almond butter
2 cups fresh blueberries
1/3 cup raw walnuts, chopped
2 tablespoons chia seeds
In a medium-sized pot, bring 3 cups of water to a boil. Stir in the creamy buckwheat, salt, and cinnamon. Reduce the heat to low, and cover. Cook for 8 to 10 minutes, stirring occasionally, until all the water is absorbed.Add desired amount of buckwheat porridge to serving bowls, along with desired amount of coconut milk, pure maple syrup, almond butter, blueberries, walnuts, and chia seeds. Enjoy!