Porridge is one of those dishes that everyone enjoys. Although the ingredients and procedure may differ 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 flavors. We have compiled a list of some of the most delicious sweet and savory porridge recipes.
6 delicious sweet and savory porridge recipes you should try
Breakfast is the most important meal of the day, we’ve been told since we were little. So we thought, why not make the most of it? These sweet and savory porridge recipes will keep you warm, toasty, and full until lunchtime.
Tasty Oats with Mushrooms and Egg (for 4 people)
Our favorite recipe for this sweet and savory porridge listicle is this dish. These savory oats are packed with delicious flavors, including rich chicken broth, earthy mushrooms and salty umami seaweed.
1 teaspoon extra virgin olive oil
2 cups of oats
8 ounces mixed fresh wild mushrooms
4 7-minute eggs, halved
1 teaspoon of white wine vinegar
4 cups of chicken broth
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 saucepan over medium heat.
Step 2: Add shallots and mushrooms and simmer, stirring often, for about 2 minutes, or until shallots are translucent. Add the vinegar and cook, stirring and scraping, until the mushrooms are moist and there is a little liquid in the bottom of the pan, 2 to 3 minutes.
Step 3: Mix the rolled oats and a spoonful of chicken broth using 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 cooked through.
Step 4: Gently stir in seaweed, cheese (if using) and butter until fully combined. Season with salt and pepper to taste. Divide among four serving plates and garnish with the eggs and parsley.
Apple Pie Porridge (1 portion)
A delicious and comforting meal that is also very nutritious! Suitable for raw, vegan and gluten-free diets.
120 ml ½ cup almond milk
2 tablespoons of chia seeds
2 tablespoons almond butter
3 dates, coarsely chopped
1 or 2 tablespoons coconut sugar, depending on desired sweetness
½ teaspoon mixed spices
½ teaspoon ground cinnamon
1 green apple peeled and cored
Step 1: In a blender, combine all ingredients except chopped walnuts 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 ensure it does not get hotter than 40°C (110°F)
Step 3: Garnish with chopped pecans and grated fresh apple. Enjoy!
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 liter of water
1 teaspoon sea salt
7 ounces soft tofu, drained and cut into ¼-inch cubes
2 large eggs
Step 1: In a donabe, combine the rice, water and sea salt. Place over medium-high heat, covered with a lid. Reduce the heat to medium-low as soon as 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 open slightly to create a small open space. Simmer for 12 minutes, or until the mixture is smooth and slightly thickened (the surface of the liquid bubbles gently but not hard). 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 up the yolks. Stir gently to incorporate them into the rice. Remove the eggs from the heat when cooked to your liking.
Step 4: In a small dish, combine 2 tbsp toasted white sesame seeds and 2 tbsp chopped chives to make the toasted sesame garnish.
Step 5: Pour the required amount of rice into a rice bowl to serve. Serve with sesame toppings.
Quinoa breakfast porridge (serves 4)
Start your day with this quick and delicious high-protein vegan quinoa porridge. Toppings (fruits, nuts, granola, etc.) can be combined with the earthy quinoa. Add this to your collection of quinoa breakfast recipes for year-round joy.
1 cup quinoa, rinsed and drained
400ml unsweetened coconut/almond milk
1/4 cup water
2 tablespoons of maple syrup
1/4 tsp 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 fresh mint leaves (optional)
maple syrup to finish (optional)
Step 1: In a medium saucepan (with a tight fitting lid), cook the quinoa, coconut milk/almond milk, water, maple syrup, salt and vanilla extract over medium heat -lively. Bring to the boil, then reduce the heat to low and put the lip on it. Cook until most of the liquid has been absorbed, about 18-20 minutes. Leave to cool for 10 minutes after cooking. Fluff it with a fork before serving.
Step 2: When ready to serve, divide quinoa evenly among four breakfast bowls. Add crunchy quinoa/granola, fresh fruit, coconut flakes and fresh mint to finish. Serve with a drizzle of maple syrup.
Banana bread porridge (for 1 person)
This oatmeal breakfast bowl has all the amazing flavors of banana bread, but only takes about five minutes. Plus, nuts and seeds (which are high in antioxidants and vitamin B) will benefit your skin and hair.
1 ripe banana, cut in half
¾ cup almond milk
¼ cup of 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 chopped walnuts, toasted
1 tablespoon toasted pumpkin seeds
1 tablespoon flax seeds
Step 1: In a medium saucepan, carefully mash half the banana using 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 comes to a simmer, add the rolled oats and quinoa and cook for 1-2 minutes (longer if you want a 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 crispy quinoa nuts (for 2 people)
This whipped porridge has it all: a healthy nutritional profile rich in fibre, minerals and antioxidants, a dessert taste and a light and airy texture. The mixture of toasted quinoa and seeds not only improves flavor but also improves nutritional value by adding extra fiber and a full protein boost.
1/2 cup rolled oats
1 cup of water
2/3 cup warm almond milk
2 teaspoons organic raw honey
1 tablespoon raw cocoa powder
2 teaspoons coconut oil
A pinch of sea salt
For the quinoa nut crunch:
1/2 cup rinsed and drained quinoa
1/4 cup crushed raw flax seeds
1/4 cup raw sunflower seeds
1/4 cup crushed raw cashews
1/4 cup crushed raw almonds
1 teaspoon coconut oil
1 teaspoon coconut sugar
A pinch of sea salt
Step 1: Stir rolled oats and water into a medium saucepan, whisk to combine, bring to a boil over medium heat, then lower heat and simmer for 5 minutes.
Step 2: Heat the coconut oil in a cast iron skillet, then add the quinoa, seeds, nuts, salt and coconut sugar and toast for 5 minutes over medium heat. Transfer to a bowl and let cool.
Step 3: Put cooked oats, 1/2 cup almond milk, coconut oil, cocoa powder, and organic raw honey into a blender and blend until thick but airy.
Step 4: Divide evenly into serving bowls, top with remaining warm almond milk, sprinkle with crispy toasted nut quinoa mixture and serve!
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