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Winter Porridge

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

 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
 2 tbsp coconut yoghurt
 1 tsp syrup or granule sweetener or 2 tbsp Stewed nutty fruit (optional)

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


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.


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