Best Breakfast Porridge Recipes

BROWN RICE BREAKFAST PORRIDGE

Steps:

• Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

BREAKFAST BULGUR PORRIDGE

Steps:

• In a medium saucepan, combine milk, bulgur, raisins, salt, and 1 cup water; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until bulgur is tender and mixture is the consistency of oatmeal, 10 to 15 minutes.
• Divide between 2 bowls; sprinkle with brown sugar. Serve porridge warm with strawberries, if using, and milk to taste.

SLOW-COOKER WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.
• In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.

WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit.
• Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don't have a porridge setting on your rice cooker, program for 50 to 55 minutes.
• Serve the warm porridge with nuts, syrup and/or milk, if desired.

FONIO BREAKFAST PORRIDGE

Steps:

• Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces and set aside.
• Pour water and fonio into a medium saucepan. Stir to eliminate any lumps. Add dates. Bring to a low boil, stirring often while crushing the date pieces. Reduce heat to a simmer when dates begin to dissolve. Add 1 cup milk, raisins, and cranberries. Continue to simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.
• Divide the porridge into 6 bowls. Serve topped with equal amounts of toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.

MILLET BREAKFAST PORRIDGE WITH FRUIT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine hot water, millet, milk, dates, blueberries, and vanilla extract in a 9x13-inch glass or ceramic baking dish. Spread evenly.
• Bake in the preheated oven for 30 minutes. Stir evenly, and continue to bake until millet is thick and no liquid remains, about 30 minutes more.
• Cool slightly before serving.

NORDIC BREAKFAST PORRIDGE

Steps:

• For the barley porridge: Gently bring the milk and barley flakes to a boil over medium heat in a medium saucepan. Reduce the heat to a simmer, then cover and cook until the milk is almost absorbed and the barley is super soft and still a bit creamy, about 15 minutes. Stir in the sugar, butter and 1/2 teaspoon salt.
• For the toppings: Meanwhile, roughly smash the raspberries with the sugar in a small bowl with a fork.
• Divide the porridge among 4 bowls. Working around the edges of the bowls, make neat piles of the toppings, placing a quarter of the crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.

QUINOA AND BARLEY BREAKFAST PORRIDGE

Steps:

• For the crockpot method: Mix the first four ingredients (barley, quinoa, salt and water) and cook on low overnight.
• For the stovetop method: Combine the first four ingredients in a saucepan. Bring to a boil. Then simmer covered for about 40 minutes, until all the water is absorbed.
• For both methods continue from here: Fluff with a fork and put into serving dishes.
• Add sweetener, dried fruits and spices, as desired. Basically, as you would like for oatmeal. Similar. Serve with milk or yogurt if desired.
• For Vegan omit the milk and yogurt or sub non dairy milk such as soy milk.

AIP BREAKFAST TAPIOCA PORRIDGE (GRAIN FREE AND PALEO)

Steps:

• Grease a saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes.
• Fill a pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.
• Blend coconut milk, dates, maca powder, and vanilla extract in a blender until smooth.
• Strain tapioca porridge through a fine-mesh strainer and transfer back to the pot over low heat. Stir coconut mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.
• Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.

QUINOA PRUNE BREAKFAST PORRIDGE

Steps:

• Boil water and salt in a saucepan. Stir in quinoa; cover, reduce heat to low, and simmer until tender, about 10 minutes.
• Stir in chopped prunes, peanut butter, almond milk, cinnamon, and nutmeg. Cover and simmer 5 more minutes.

BREAKFAST PORRIDGE

Steps:

• Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.

AIP BREAKFAST TAPIOCA PORRIDGE

Steps:

• Grease a medium sized saucepan with coconut oil, put it on the stove over medium heat and pour in the rhubarb. Let it cook until it starts to soften, adding water when needed.
• 10 minutes later pour in the raspberries (and the optional date syrup) and finish cooking your sauce, adding water if needed.
• Fill a medium-sized pot halfway with water and bring it to a boil. When it starts bubbling, pour in the tapioca grits.
• Simmer over medium heat and stir often. Turn heat to low and continue to simmer your AIP breakfast porridge and stir for about 5-8 minutes, until the tapioca is completely translucent.
• In the meantime, blend vanilla, maca, coconut milk and dates. Strain the tapioca porridge in a colander, transfer it back into the pot over low heat and add in the coconut mixture and a bit of stevia.
• Simmer for 5 more minutes, until the liquid is absorbed. Pour your breakfast porridge in thee wine glasses (I like to look fancy �� and create layers with the rhubarb-raspberry sauce.
• Enjoy these little cups of grain free porridge while they are still warm. It doesn't get any better!

WHOLE-GRAIN BREAKFAST PORRIDGE, SLOW COOKER

Steps:

• Up to 8 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup slow cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit.
• Put the lid on the cooker, set the timer for breakfast is at the desired time.
• Serve the warm porridge with nuts, syrup and/or milk, if desired.

BREAKFAST POLENTA PORRIDGE

Steps:

• Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.
• Ladle porridge into bowls and top with berries and a dash of cinnamon.

QUICK HEALTHY BREAKFAST PORRIDGE

Steps:

• Bring the water with the prune, cranberries and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed and honey into the fruit mixture. Remove from heat and serve hot. Top with sliced 1/2 banana.
• Note: Calories: 271 | Total Fat: 5.5g | Cholesterol: 0mg These are approx.