Come the middle of winter we become a two pans of porridge in the morning household. The traditionalist – don’t mess with my breakfast – Ed likes a classic creamy oat and milk based porridge, whilst I am more adventurous about breakfast and start to look for some more interesting options.
My latest, and currently favourite porridge contains buckwheat and a mix of flaked oats, wheat, spelt and rye, spiced with cloves and cardamom, with added dried fruit, seeds & nuts, as well as a grated carrot for that all important portion of Extra Veg at breakfast time! A generous dollop of coconut oil moistens and adds flavour. This is full of texture and far more interesting than your usual bowl of porridge. This would be delicious served with a spoon of my carrot jam.
I make a large jar of of mixed dried fruit, nuts and seeds for adding to porridge up every few weeks, far speedier than keeping everything in their separate packets. Here are some ideas of what to include
Easy additions to porridge to add texture, taste and interest
Seeds – pumpkin, sunflower, hemp – grind linseed / flax freshly and add just before eating
Nuts – raw cashews, almonds, walnuts, cob & hazelnuts.
Fruit – unsulphured apricots (makes such a difference to taste), dates, figs, cranberries, raisins, currants, sultanas etc.
Recipe: Spiced Buckwheat & Oat Porridge with Coconut & Carrot
- ½ cup buckwheat groats
- ½ cup rolled oats – I used mix of oats (spelt, rye & wheat flakes)
- 2 heaped tsp coconut oil
- 4 cardamom pods – lightly crushed
- Pinch ground all spice or mixed spice
- 1 tbs mixed dried fruit (nuts and seeds)
- 2 medium carrots – grated
- Place the buckwheat and oats into a bowl, cover with cold water and allow to soak overnight.
- In the morning drain the buckwheat and oats, put in a pan with the rest of the ingredients along with an espresso cup of water. Cook over a gentle heat for about 10 mins until the coconut oil has melted and the buckwheat is soft.
- Serve immediately with a drizzle of maple syrup.
Love coconut flavours? Then ty my coconut layer cake!
Sounds and looks yummy but I just cannot bring myself to eat porridge! My kids love it though :)
Lucie, this is more of a warm grain based salad, loads and loads of texture.
WOW Helen this looks super healthy and delicious!
Glad you like it Nayna.
wow I must try this recipe out I am finding my IBS is playing up alot lately and its partly to do with my diet so I need to get some more good foods into me found you on the UK Bloggers FB page xxx
Let me know how it goes Nina. I am slightly addicted to this now.
Sounds like a brilliant start to the day so I’ll be sure to give this a go! I’m hungry after reading this ahaha
Oh interesting. I have never tried or cooked with buckwheat. love the flavours.
Jac, you will love buckwheat – it is amazing in veggie burgers. Diet Dessert and Dogs has an awesome veggie burger recipe.
LOVE this recipe, love the carrot, the spices and love the nuttiness. It’s not too far from my recent carrot halwa porridge xx
I think parsnip would work wonderfully well too Deena, or squash?
Love porridge in pretty much any format. Like your addition of coconut oil, must try that. My mother has jars of breakfast sprinkles – one for fruit, one for nuts and one for seeds.
Saves loads of times having all the sprinkles all mixed up, although we grind our flax fresh as we use it.
i cant eat the everyday cereals my kids and husband eats theres just something about that makes me want to bork, but granola and oats i love x
I cannot abide cows milk. Cereal with soy milk is lovely. But vile with cows milk.
That looks so yummy but I wouldn’t be able to eat it as I have Coeliac’s, so no wheat/gluten/rye/oats/barley for me :(
Erika, you could use the buckwheat and oat flakes. Despite its name buckwheat is wheat free and is actually a type of rhubarb.
I am totally blinded by that beautiful Anthropologie bowl – I have a similar one :) and yes am a fan of porridge but am wondering if I can be adventurous enough to give coconut oil a go ?! i love apricots too!
I am developing an Anthro habit. Ed bought me lots of bowls for Christmas. So pretty for blogs. Go for the porridge.
Jude - A Trifle Rushed
I’m with Ed, I love my traditional porridge (just the way my Scottish Granny made it!), but I have to say yours sounds delicious too.
This looks about as Virtuous as breakfast can get! Packed full of goodness and such a fabulous and sustaining way to start the day. I’m a very boring ‘don’t mess with my porridge’ kind of girl, but maybe I should branch out….Thanks so much for linking up to January’s #FourSeasonsFood #Virtuous event.
This may well be the porridge for me. I can’t stand normal porridge, it’s a texture thing, Your buckwheat version sounds so much more interesting and is packed full of goodies. I have coconut oil that gets used but not often enough and this could be the answer.