Porridge
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Course
Breakfast
Porridge
Description
The base porridge is made by rinsing soaked oat groats and blending them coarsely with water and salt. This mixture is then cooked over high heat until boiling, followed by a low simmer to soften the grains and achieve a creamy texture while stirring to prevent sticking. The long cooking process tenderizes the groats, yielding a smooth yet textured porridge unlike those made from rolled or steel cut oats.
The butternut squash and ginger variation adds cubed squash, grated ginger, and garlic during cooking, infusing the porridge with natural sweetness and gentle heat. Tamari sauce is incorporated for savory depth, and garnishes like scallions, pepitas, parsley, and toasted sesame oil add texture and brightness. The miso and avocado version introduces white miso paste toward the end for a savory, umami boost balanced by creamy avocado and complementary garnishes such as sesame seeds and microgreens.
This porridge serves as a filling breakfast or comforting meal with complex flavors from simple ingredients. It highlights the versatility of oat groats and benefits from soaking to improve texture and cooking times. Proper use of oat groats is important, as substituting other oat types can affect water ratios and final consistency.
Ingredients
Whole Oat Porridge
- 1 cup oat groats soaked overnight* (SEE NOTE, whole
- 4 cups water filtered, additional
- Pinch of sea salt
Variation 1: Butternut Squash & Ginger
- Ingredients for 1 recipe Whole Oat Porridge above
- 3 ½ cups butternut squash cubed
- 1 tablespoon tamari more for serving
- 4 teaspoons ginger grated fresh
- ½ garlic grated, clove
- scallion toasted pepitas, parsley, toasted sesame oil, for serving
Variation 2: Miso & Avocado
- Ingredients for 1 recipe Whole Oat Porridge above
- 1 tablespoon White miso paste
- avocado tamari, scallions, sesame seeds, microgreens, for serving
Instructions
- For the Whole Oat Porridge (base recipe): Drain and rinse the oat groats and transfer them to a blender. Add 4 cups fresh water salt and pulse until the grains are coarsely ground. Pour into a medium pot and bring to a boil over high heat, whisking frequently. Cover the pot, reduce the heat to low, and simmer for 30 minutes, stirring occasionally to prevent sticking, until the grains are soft and the porridge is creamy. Serve hot, with desired toppings.
- For the Butternut Squash & Ginger Variation: Follow the directions for the oat porridge recipe above, adding the squash, ginger, and garlic to the pot along with the oat mixture and cook as directed until the porridge is creamy and the squash is soft. Add the tamari and adjust the seasoning to taste. Garnish with scallions, pepitas, parsley, and serve with sesame oil and tamari, for drizzling.
- For the Miso & Avocado Variation: Follow the directions for the oat porridge recipe above. Once your porridge has thickened, turn the heat off and stir the miso paste into the hot porridge until it's dissolved. If your porridge becomes thinner at this point (like mine did), continue stirring over low heat until it thickens, 15 to 20 minutes. Serve with sliced avocado, tamari, scallions, sesame seeds, and microgreens.
Notes
- Do not substitute oat groats with rolled or steel cut oats; this will alter water ratios and texture.
- Soak oat groats overnight to ensure even cooking and a creamy porridge.
- Variations allow for savory or sweet versions using added vegetables, miso, or avocado.
User Reviews
Overall Rating
4.9
You'll Also Love
