By Rhian

Porridge is one of the all-time classic winter staples. Warm, cosy, comforting (and healthy) – there are very few breakfast choices that can top it. There are countless ways to keep it interesting, so if you’re in need of a little porridge inspiration then read on for our 5 favourite ways to pimp your porridge!

Porridge Rules

  • Always choose steel cut or jumbo whole oats, these will have more nutritional value than quick/milled oats
  • Millet & amaranth are great gluten free porridge options. They’ll have a little less texture than traditional oats so you may want to use less liquid
  • For all basic oat recipes below, use 1 heaping cup oats to 1.5-2 cups liquid – this depends on your taste and how smooth or coarse you like it. I use 1 cup water and .5-1 cup unsweetened almond milk.
  • Start out with 1 cup water and let the oats cook for about 5 minutes before adding the milk
  • Always cook with a pinch of sea salt – this will bring out the flavour
  • Since the toppings are so substantial, each recipe will serve 2 people. If you want to make single portions then cut the oats and toppings down to your liking

Carrot Cake Porridge

  • 1 carrot, grated
  • 1 apple, grated
  • ½ tsp cinnamon
  • extra sea salt
  • dash of nutmeg
  • 1 tsp coconut oil
  • a few pecans, almonds and walnuts, chopped
  • optional: vanilla coconut yogurt
  • 1 tsp maple syrup (or stevia)
  1. While your oats are cooking, add your coconut oil, sea salt, carrot, apple and cinnamon to a pan and sauté for 5 minutes
  2. Stir into your porridge with the rest of your ingredients & top with nuts
  3. Optional – top with vanilla coconut yogurt

PB & J Porridge

  • 1 banana, mashed
  • 1 punnet raspberries or strawberries, mashed with a fork
  • 1.5 tbsp natural, unsweetened peanut butter
  • 1 tsp chia
  1. mixed seeds of choice to top
  2. once your porridge is almost cooked, stir in fruit and chia
  3. swirl the peanut butter through the porridge
  4. top with mixed seeds

Tropical Breakfast Bowl

  • ½ mango, sliced
  • 1 kiwi fruit, cut into eighths
  • handful of blueberries
  • 1 tbsp cashews per bowl
  • 2 tbsp chopped coconut flakes to top each bowl
  • 1 tbsp vanilla coconut yogurt to top each bowl
  • 1 tsp vanilla extract
  1. add vanilla extract to porridge while cooking
  2. divide into bowls and top with fruit, chopped nuts and coconut flakes
  3. give a quick stir and then top with a dollop of vanilla coconut yogurt

Vanilla Fig Recovery Porridge

  • 1 scoop vanilla protein powder
  • 4 soft dried figs
  • 1 tbsp almond butter
  • ½ tsp cinnamon
  • 1 tbsp sunflower seeds per bowl
  • 1 tbsp chopped almonds per bowl
  1. tear your figs into pieces and place in porridge while it cooks
  2. remove from heat and stir in vanilla protein, almond butter and cinnamon. You may want a little extra liquid depending on how much the protein thickens your bowl
  3. top with nuts & seeds

Pumpkin Pie Porridge

  • 1 cup leftover cooked pumpkin (of sweet potato)
  • 2 medjool dates
  • ½ tsp cinnamon
  • ½ cup almond milk to blend
  • pinch of sea salt
  • 1 tbsp almond butter
  • chopped nuts of choice to top
  1. place your pumpkin or sweet potato in a blender with 2 medjool dates, cinnamon and salt
  2. blend until smooth
  3. pour the mixture into your porridge and swirl it through
  4. add almond butter. Divide into bowls and top with chopped nuts



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