Cozy Up to Autumn: 10 Fall Porridge Recipes to Warm Your Mornings

As the leaves turn vibrant shades of red and gold and a crisp breeze fills the air, there's no denying that fall has arrived. It's the season of cozy sweaters, pumpkin spice, and comforting breakfasts that warm both body and soul. And what better way to embrace the flavors of autumn than with a steaming bowl of fall-inspired porridge?

In this blog post, we're about to embark on a culinary journey through 10 delectable fall porridge recipes that will elevate your breakfast game and help you savor the flavors of the season. From classic pumpkin spice to the nutty goodness of pecans and the comforting warmth of cinnamon and apples, these recipes are designed to fill your mornings with autumn's finest ingredients.

So, grab your favorite mug, curl up with a blanket, and let's dive into the world of fall porridge recipes that will make every morning a comforting delight.

1. Peanut Butter & Banana Porridge

Ingredients:

• 2 Scoops (30g) of Masago Creamy porridge (contains chia seeds, flaxseeds, sorghum, cashews, almonds, oats and more!)
• 100ml oat milk (about 1/2 cup).
• 1 banana.
• 1 tbsp of Peanut Butter.

Instructions:

1. Put 2 scoops of Masago Porridge into approx. 250ml of water, mix well and heat on the stove on high heat.
2. Heat for 5-10 minutes until it thickens.
3. Add milk and mix well. 
4. Slice banana and add to porridge. 
5. Drizzle some peanut butter on top and enjoy!

2. Apple Cinnamon Quinoa Porridge

Ingredients:

• 1/2 cup quinoa, rinsed
• 1 cup unsweetened apple juice
• 1 cup water
• 1/2 teaspoon ground cinnamon
• 1 apple, diced
• Toppings: chopped walnuts, a sprinkle of cinnamon, and a drizzle of maple syrup

Instructions:

1. In a saucepan, combine quinoa, apple juice, water, and ground cinnamon.
2. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 15-20 minutes, or until the quinoa is tender and has absorbed the liquid.
3. Stir in diced apples and cook for an additional 2-3 minutes.
4. Serve hot, topped with chopped walnuts, a sprinkle of cinnamon, and a drizzle of maple syrup.

3. Maple Pecan Brown Rice Porridge

Ingredients:

• 1 cup cooked brown rice
• 1 cup almond milk (or your choice of milk)
• 2 tablespoons pure maple syrup
• 1/4 cup chopped pecans
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Toppings: sliced bananas and extra chopped pecans

Instructions:

1. In a saucepan, combine cooked brown rice, almond milk, maple syrup, chopped pecans, vanilla extract, and a pinch of salt.
2. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes creamy, about 10-15 minutes.
3. Serve hot, topped with sliced bananas and extra chopped pecans.

4. Spiced Fig and Walnut Porridge

Ingredients:

• 1/2 cup rolled oats
• 1 cup almond milk (or your choice of milk)
• 4-5 dried figs, chopped
• 1/4 cup chopped walnuts
• 1/2 teaspoon ground cinnamon
• A pinch of salt
• Toppings: fresh fig slices and a drizzle of honey

Instructions:

1. In a saucepan, combine oats, almond milk, dried figs, chopped walnuts, ground cinnamon, and a pinch of salt.
2. Cook over medium heat, stirring occasionally, until the mixture thickens and the oats are cooked, about 5-7 minutes.
3. Serve hot, topped with fresh fig slices and a drizzle of honey.

5. Butternut Squash and Sage Polenta Porridge

Ingredients:

• 1 cup cooked polenta
• 1/2 cup butternut squash puree
• 1 cup vegetable broth
• 1 tablespoon fresh sage, chopped
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Toppings: crispy sage leaves and a sprinkle of Parmesan cheese

Instructions:

1. In a saucepan, combine cooked polenta, butternut squash puree, vegetable broth, and fresh sage.
2. Cook over medium heat, stirring constantly, until the mixture thickens and is heated through, about 5-7 minutes.
3. If desired, stir in grated Parmesan cheese, and season with salt and pepper.
4. Serve hot, topped with crispy sage leaves and a sprinkle of Parmesan cheese.

6. Creamy Chocolate Porridge

Ingredients:

• 2 Scoops (30g) of Masago Creamy porridge (contains chia seeds, flaxseeds, sorghum, cashews, almonds, oats and more!)
• 1 tbsp of cocoa powder.
• 100ml oat milk (about 1/2 cup)
• 1 tsp of Honey.

Instructions:

1. Put 2 scoops of Masago Porridge into approx. 250ml of water and heat on the stove on high heat.
2. Add cocoa powder and mix well.
3. Heat for 5-10 minutes until it thickens.
4. Add milk and mix well. 
5. Add honey for some natural sweetness and enjoy!

7. Gingerbread Buckwheat Porridge

Ingredients:

• 1/2 cup buckwheat groats, rinsed
• 1 cup almond milk (or your choice of milk)
• 2 tablespoons molasses
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• A pinch of ground cloves
• Toppings: sliced bananas and a dusting of cinnamon

Instructions:

1. In a saucepan, combine buckwheat groats, almond milk, molasses, ground ginger, ground cinnamon, and ground cloves.
2. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 15-20 minutes, or until the buckwheat is tender and the mixture thickens.
3. Serve hot, topped with sliced bananas and a dusting of cinnamon.

8. Chestnut and Vanilla Porridge

Ingredients:

• 1/2 cup rolled oats
• 1 cup almond milk (or your choice of milk)
• 1/4 cup chestnut puree
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Toppings: roasted chestnuts and a drizzle of agave syrup

Instructions:

1. In a saucepan, combine oats, almond milk, chestnut puree, vanilla extract, and a pinch of salt.
2. Cook over medium heat, stirring occasionally, until the mixture thickens and the oats are cooked, about 5-7 minutes.
3. Serve hot, topped with roasted chestnuts and a drizzle of agave syrup.

9. Pear and Cardamom Rice Porridge

Ingredients:

• 1 cup cooked jasmine rice
• 1 cup almond milk (or your choice of milk)
• 1 ripe pear, peeled and diced
• 1/2 teaspoon ground cardamom
• A pinch of salt
• Toppings: sliced almonds and a sprinkle of ground cardamom

Instructions:

1. In a saucepan, combine cooked jasmine rice, almond milk, diced pear, ground cardamom, and a pinch of salt.
2. Cook over medium heat, stirring occasionally, until the mixture thickens and the pear is soft, about 10-15 minutes.
3. Serve hot, topped with sliced almonds and a sprinkle of ground cardamom.

10. Pomegranate and Pistachio Quinoa Porridge

Ingredients:

• 1/2 cup quinoa, rinsed
• 1 cup unsweetened almond milk (or your choice of milk)
• 1/2 cup pomegranate seeds
• 1/4 cup chopped pistachios
• 1 tablespoon honey
• Toppings: extra pomegranate seeds and a drizzle of honey

Instructions:

1. In a saucepan, combine quinoa and almond milk.
2. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 15-20 minutes, or until the quinoa is tender and has absorbed the liquid.
3. Stir in pomegranate seeds and chopped pistachios.
4. Serve hot, topped with extra pomegranate seeds and a drizzle of honey.

Conclusion

As the autumn leaves fall and the temperatures drop, these 10 fall porridge recipes will bring warmth and comfort to your mornings. Each recipe is a celebration of the season's bounty, from pumpkin and apple to cranberry and gingerbread. So, grab your apron and start cooking—these delightful porridges will not only fill your belly but also your heart with the coziness of fall. Enjoy the flavors of this enchanting season, one spoonful at a time!