In
AuthorJanella
RatingDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins
 PORRIDGE
 55 g (2 oz/½ cup) quinoa flakes, brown rice flakes or fine polenta
 1 cinnamon stick or 1 tsp ground cinnamon
 1 tbsp grated lemon, lime or orange zest
 1 date or 2 dried figs
 2 cardamom pods, crushed or
 ½ tsp ground cardamom
 1 tsp grated fresh ginger or
 ½ tsp ground
 1 tsp grated fresh turmeric or
 ½ tsp ground
 1 tbsp chia seeds
 1 tbsp goji berries
 pinch of unrefined salt
 300 ml (10½ fl oz) water or rice milk
 2 tsp hemp oil
 2 tsp flaxseed oil
TO SERVE
 2 tbsp coconut yoghurt
 1 tsp syrup or granule sweetener or 2 tbsp Stewed nutty fruit (optional)
1

Mix all the porridge ingredients together in a saucepan, cover and place in the fridge overnight.

3

The next morning, pop the pan on the stove and bring to the boil over medium–low heat. Reduce the heat to low, then simmer for 5 minutes, stirring continuously. You may need more water, so add as necessary.

5

Serve drizzled with the sweetener or a dollop each of stewed nutty fruit and the coconut yoghurt.

V A R I A T I O N S
* You can also use amaranth, millet or oat flakes.
* Try coconut water instead of water or rice milk.
* Leave out the dried fruit and use a sliced banana (added in the morning) or ½ cup frozen berries instead.
* Use 2 tbsp goat’s, sheep’s or cow’s yoghurt instead of coconut yoghurt.

Ingredients

 PORRIDGE
 55 g (2 oz/½ cup) quinoa flakes, brown rice flakes or fine polenta
 1 cinnamon stick or 1 tsp ground cinnamon
 1 tbsp grated lemon, lime or orange zest
 1 date or 2 dried figs
 2 cardamom pods, crushed or
 ½ tsp ground cardamom
 1 tsp grated fresh ginger or
 ½ tsp ground
 1 tsp grated fresh turmeric or
 ½ tsp ground
 1 tbsp chia seeds
 1 tbsp goji berries
 pinch of unrefined salt
 300 ml (10½ fl oz) water or rice milk
 2 tsp hemp oil
 2 tsp flaxseed oil
TO SERVE
 2 tbsp coconut yoghurt
 1 tsp syrup or granule sweetener or 2 tbsp Stewed nutty fruit (optional)

Directions

1

Mix all the porridge ingredients together in a saucepan, cover and place in the fridge overnight.

3

The next morning, pop the pan on the stove and bring to the boil over medium–low heat. Reduce the heat to low, then simmer for 5 minutes, stirring continuously. You may need more water, so add as necessary.

5

Serve drizzled with the sweetener or a dollop each of stewed nutty fruit and the coconut yoghurt.

Winter Porridge
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