5-Minute Whole Grain Porridge

Bowl of creamy oats with banana, topped with peanut butter. A spoon rests in the bowl and there are a few chia seeds scattered around.

Print Recipe

Enjoy a quick and delicious, whole grain breakfast with your choice of grain, milk and flavourings.

Prep Time2

Cook Time5

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

Base Recipe

1/2 to 3/4 cup cooked whole grain of choice such as farro quinoa, brown rice, steel-cut oats or millet
1/4-1/2 cup dairy-free milk as needed to reach desired consistency
2 tsp maple syrup or sweetener of choice optional

Coconut

use coconut milk for the milk
2 tbsp unsweetened shredded coconut

Pumpkin Pie

1/4 cup dairy-free milk
1/4 cup pumpkin puree
2 tbsp crushed walnuts
1 tsp pumpkin pie spice

Apple Cinnamon

1/4 cup almond milk
1 diced apple
1 tsp cinnamon
1 tbsp raisins

Banana Nut

1 tbsp chia seeds
1 tbsp hemp seeds
2 tbsp chopped walnuts
1 medium banana sliced

Caramel Tahini

4 small dates finely chopped
2 tbsp tahini

Instructions

Add the cooked whole grain to a small pot with the milk and your choice of sweetener.
Heat over medium heat, stirring often, until heated through.
Scoop into a bowl and enjoy with any additional toppings such as nuts, fruit, almond butter or coconut yogurt.

Notes

Nutrition facts include 3/4 cup cooked quinoa (other cooked grains have similar nutrition), 1/4 cup dairy-free milk and 2 tsp maple syrup. Adjust for what else you add to it.

Nutrition