Winter Warmth in Every Spoon: 10 Cozy Winter Porridge Recipes to Savor

Winter Warmth in Every Spoon: 10 Cozy Winter Porridge Recipes to Savor

As the days grow shorter, the air crisper, and frost glistens on windowsills, it's clear that winter has arrived. There's something magical about this season, a time when we can wrap ourselves in blankets, cozy up by the fireplace, and indulge in heartwarming comfort foods. And what better way to start your winter mornings than with a nourishing and soul-warming bowl of porridge?

In this blog post, we're embarking on a culinary journey through 10 delightful winter porridge recipes that will not only warm your body but also bring a smile to your face. From classic flavors like cinnamon and apple to creative combinations featuring chai spices and roasted nuts, these recipes are designed to make your breakfasts memorable during the chilliest months of the year.

So, put on your favorite sweater, brew a hot cup of tea, and let's dive into the world of winter porridge that promises to fill your mornings with comfort, joy, and a touch of winter magic.

1. Classic Cinnamon Apple Oatmeal

Ingredients:

  • 1/2 cup rolled oats
  • 1 cup milk (dairy or non-dairy)
  • 1 apple, diced
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon honey or maple syrup
  • A pinch of salt
  • Toppings: Sliced almonds and extra diced apple

Instructions:

  1. In a saucepan, combine rolled oats, milk, diced apple, ground cinnamon, honey or maple syrup, and a pinch of salt.
  2. Cook over medium heat, stirring occasionally, until the mixture thickens and the oats are tender, about 5-7 minutes.
  3. Serve hot, topped with sliced almonds and extra diced apple.

2. Chai-Spiced Quinoa Porridge

Ingredients:

  • 1/2 cup quinoa, rinsed
  • 1 cup chai tea (brewed and cooled)
  • 1/2 cup coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • A pinch of salt
  • Toppings: Sliced bananas and a drizzle of honey

Instructions:

  1. In a saucepan, combine quinoa, brewed chai tea, coconut milk, ground cinnamon, ground cardamom, ground cloves, and a pinch of salt.
  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. Serve hot, topped with sliced bananas and a drizzle of honey.

3. Berry Compote Sorghum Porridge

Ingredients:

  • 2 Scoops (30g) of Masago Creamy porridge (contains chia seeds, flaxseeds, sorghum, cashews, almonds, oats and more!)
  • 1 tbsp lemon juice.
  • 1 tbsp honey.
  • 1 cup of mixed berries.
  • 100ml oat milk (about 1/2 cup).
  • 3 tbsp of yogurt.

Instructions:

  1. Add 1 cup of frozen berries onto a pan.
  2. Add 1 tbsp of water.
  3. Add 1 tbsp of Honey. 
  4. Add 1 tbsp of lemon juice.
  5. Cook on high heat until the liquid thickens whilst the berries soften but maintain shape.
  6. Put 2 scoops of Masago Porridge into approx. 250ml of water and heat on the stove on high heat.
  7. Mix well.
  8. Heat for 5-10 minutes until it thickens.
  9. Add milk and 2 tbsp of yogurt and mix. 
  10. Top with 1 tbsp of yogurt and the berry compote.
  11. Enjoy!

4. 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, pure 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.

5. Sweet Potato and Cinnamon Porridge

Ingredients:

  • 1/2 cup rolled oats
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup mashed sweet potato (cooked)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon honey or maple syrup
  • A pinch of salt
  • Toppings: Toasted pecans and a drizzle of honey

Instructions:

  1. In a saucepan, combine rolled oats, milk, mashed sweet potato, ground cinnamon, honey or maple syrup, and a pinch of salt.
  2. Cook over medium heat, stirring occasionally, until the mixture thickens and the oats are tender, about 5-7 minutes.
  3. Serve hot, topped with toasted pecans and a drizzle of honey.

6. 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 a pinch of 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.

7. Sorghum Porridge Drink

Ingredients:

  • 2 Scoops of Masago Creamy porridge (contains chia seeds, flaxseeds, sorghum, cashews, almonds, oats and more!)
  • 300ml oat milk (about 1/2 cup).
  • 1 tsp of Honey (optional).

Instructions:

  1. Put 2 scoops of Masago Porridge into approx. 250ml of water and heat on the stove on high heat.
  2. Mix well.
  3. Heat for 5-10 minutes until it thickens.
  4. Pour into glass and add 300ml of milk.
  5. Mix well and enjoy!

8. Cranberry Almond Steel-Cut Oats

Ingredients:

  • 1/2 cup steel-cut oats
  • 1 cup water
  • 1 cup almond milk (or your choice of milk)
  • 1/4 cup dried cranberries
  • 1/4 cup chopped almonds
  • 1 tablespoon honey or maple syrup
  • A pinch of salt
  • Toppings: Fresh cranberries and a sprinkle of chopped almonds

Instructions:

  1. In a saucepan, combine steel-cut oats, water, almond milk, dried cranberries, chopped almonds, honey or maple syrup, and a pinch of salt.
  2. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 25-30 minutes, or until the oats are tender and the mixture thickens.
  3. Serve hot, topped with fresh cranberries and a sprinkle of chopped almonds.

9. Pomegranate and Pistachio Quinoa Porridge

Ingredients:

  • 1/2 cup quinoa, rinsed
  • 1 cup pomegranate juice
  • 1/2 cup almond milk (or your choice of milk)
  • 1/4 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, pomegranate juice, almond milk, pomegranate seeds, chopped pistachios, and honey.
  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. Serve hot, topped with extra pomegranate seeds and a drizzle of honey.

10. Spiced Fig and Walnut Porridge

Ingredients:

  • 1/2 cup rolled oats
  • 1 cup milk (dairy or non-dairy)
  • 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 rolled oats, 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 tender, about 5-7 minutes.
  3. Serve hot, topped with fresh fig slices and a drizzle of honey.

Conclusion

Winter mornings are the perfect opportunity to indulge in the comforting embrace of a hearty bowl of porridge. These 10 winter porridge recipes promise to fill your mornings with the warmth and flavors of the season. From classic favorites like cinnamon apple to inventive combinations like chai-spiced quinoa, each recipe is a celebration of winter's bounty. So, wrap your hands around a steaming bowl, savor each spoonful, and let these delightful porridges be the cozy start to your winter days. Enjoy the magic of winter, one spoonful at a time!


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Masago Porridge

Masago Sorghum Superfood Porridge

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This is Masago Porridge, an ancient breakfast enjoyed in East Africa for thousands of years. Made from Sorghum – a highly sustainable, gluten free & anti-inflammatory grain combined with Chia Seeds, Flaxseeds, Almonds, Cashews & Oats and finely ground to create the gut friendly, low calorie & low GI superfood breakfast served by guides hiking Mount Kilimanjaro!

 

Instructions:

  1. Put 2 scoops of Masago Porridge into approx. 200ml of water and heat on the stove/microwave on high heat.
  2. Mix after each minute on heat.
  3. Heat for 3 minutes and mix until it thickens.
  4. Add 50ml of milk and 1 tbsp of yogurt (optional) and mix well.
  5. Top with honey or fruit to make the perfect porridge!
  6. Enjoy!

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