Image source: IMAGE FILE 5 healthy and delicious porridge recipes for breakfast
Each year, National Porridge Day celebrates this humble yet powerful staple that has nourished people around the world for centuries. In 2024, we approach this day with a particular emphasis on health and flavor. Porridge, with its versatility and nutritional benefits, is the perfect way to start your day on a healthy note. Here are five delicious porridge recipes that are both healthy and delicious, guaranteed to give you a fantastic start to your morning.
Rich in fiber, vitamins and minerals, porridge is a great way to start the day. Oats, the most common base, contain slow-release carbohydrates for sustained energy, while other grains like quinoa or brown rice offer unique textures and flavors. Toppings are where the magic happens: from fresh fruit and nuts to decadent chocolate chips, the options are endless.
Classic oatmeal porridge with a twist
Ingredients:
1 cup oatmeal
2 cups almond milk (or any milk of your choice) 1 tablespoon chia seeds 1 teaspoon of cinnamon 1 tablespoon of honey or maple syrup 1 banana, sliced A handful of blueberries Crushed nuts (almonds or walnuts)
Instructions:
In a medium saucepan, bring the almond milk to a gentle boil. Add the oats and reduce the heat to simmer. Stir in the chia seeds and cinnamon and cook for about 5 to 7 minutes until the oats are soft and creamy. Remove from heat and stir in honey or maple syrup. Garnish with banana slices, blueberries and chopped walnuts. Serve hot and enjoy the comforting flavors and creamy texture.
Sabudana porridge
Ingredients:
1 cup sabudana (tapioca pearls) 2 cups water (for soaking) 2 cups of milk (dairy or vegetable) 1 tablespoon of sugar or honey 1/2 teaspoon cardamom powder A handful of chopped nuts (cashews, almonds) A few strands of saffron (optional)
Instructions:
Rinse the sabudana thoroughly and soak it in 2 cups of water for about 4 to 5 hours or overnight until the pearls are soft and double in size. Drain any excess water from the soaked sabudana. In a saucepan, bring the milk to a gentle boil. Add the soaked sabudana to the milk and cook over low heat, stirring continuously to prevent sticking, until the sabudana pearls become translucent and the mixture thickens (about 10-15 minutes). Stir in the sugar or honey, cardamom powder and saffron strands (if using). Remove from heat and let sit for a few minutes. Serve hot, garnished with chopped nuts for a delicious and nutritious breakfast.
Quinoa porridge with fresh berries
Ingredients:
1 cup quinoa, rinsed 2 cups of water 1 cup of coconut milk 1 teaspoon of vanilla extract 2 tablespoons of maple syrup Mixed fresh fruits (strawberries, raspberries, blueberries) A pinch of chia seeds
Instructions:
In a saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Stir in coconut milk, vanilla extract and maple syrup. Cook for another 5 minutes, stirring occasionally, until the mixture is creamy. Remove from heat and let sit for a few minutes. Serve in bowls, garnished with fresh berries and a sprinkle of chia seeds for added texture and nutrition.
Creamy coconut rice porridge
Ingredients:
1 cup jasmine rice 2 cups of water 1 cup of coconut milk 1 tablespoon coconut sugar or brown sugar 1 teaspoon of vanilla extract Fresh mango slices Toasted coconut flakes
Instructions:
In a medium saucepan, combine jasmine rice and water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Stir in coconut milk, coconut sugar and vanilla extract. Continue to cook over low heat for an additional 5 to 10 minutes, stirring frequently, until the mixture is creamy. Remove from heat and let sit for a few minutes to thicken. Serve in bowls, garnished with fresh mango slices and toasted coconut flakes for a tropical touch.
Apple Cinnamon Amaranth Porridge
Ingredients:
1 cup amaranth 3 cups of water 1 apple, diced 1 teaspoon of cinnamon 1 tablespoon of honey or maple syrup A handful of raisins A pinch of ground flaxseed
Instructions:
In a saucepan, bring the water to a boil. Add the amaranth, reduce the heat and simmer for about 20 minutes, stirring occasionally, until the grains are tender and the mixture is creamy. Add the diced apple, cinnamon and honey or maple syrup. Cook for another 5 minutes to allow the apple to soften. Remove from heat and stir in the raisins. Serve in bowls, garnished with a sprinkle of ground flaxseed to add fiber and omega-3 fatty acids.
