Jan 2, 2018 Food

4 Healthy Porridge Recipes to Warm You Up on a Cool Morning

by Sacha Strebe

Is there anything more satisfying than waking up on a cool morning to the warming feeling of porridge? I don't know about you, but this hearty breakfast is loaded with childhood nostalgia for me. My mom would make it fresh for us each morning with soy milk, sliced banana, and if we were lucky, a drizzle of maple syrup on top. It would still be steaming when she served it on the table. Not only was it delicious, but it kept us all full until noon. It was definitely the result you want with a big family of five like ours.

So when the new cookbook Porridge by Anni Kravi landed on my desk, I was immediately flooded with memories in my home kitchen. But the modern version looks (and tastes) very different to the one I remember. Ahead Kravi shares four exclusive recipes that are sure to warm you up on those cool winter mornings.

PHOTO:

Recipes excerpted with permission from Porridge: Oats + Seeds + Grains + Rice by Anni Kravi, published by Quadrille Publishing 2017.

Makes 1 bowl.

Ingredients:

1 large, fresh banana
1 medium beet, cut into cubes, steamed, and chilled
1 cup frozen lingonberries or cranberries
1/3 tsp. licorice powder
1/2 tsp. ashwagandha (optional)
10 tbsp. nut rawgurt (see below) or unsweetened soy yogurt

Topping Ingredients:

1/2 cup fresh berries of your choice
A few slices golden beet, thinly sliced into triangles or half moons
1 serving cacao and goji sprinkle (see below)
1 tsp. chia seeds
1 tsp. cacao nibs
1 tsp. desiccated coconut
1 tsp. goji berries

Directions:

Blitz all the ingredients (except the toppings) together in a high-speed blender. Pour into a bowl, and create smoothie bowl art on top with the toppings!

 

PHOTO:

Recipes excerpted with permission from Porridge: Oats + Seeds + Grains + Rice by Anni Kravi, published by Quadrille Publishing 2017.

Makes 1 jar or 2 cups

Ingredients for bottom layer:

1 tbsp. chia seeds
1 tsp. raw cacao powder
1 tsp. carob powder
3 1/2 tbsp. oat milk

Ingredients for the middle layer:

1/2 cup rolled oats
1 tbsp. chia seeds
1 tbsp. dried sour cherries or dried cranberries
1/2 tsp. ground cinnamon
7 tbsp. nut rawgurt (see below) or unsweetened soy yogurt
10 tbsp. oat milk

Ingredients for the topping:

1 serving raspberry banana ice cream (see below)
1 tbsp. freeze-dried strawberries
1 tbsp. coconut flakes
1/2 tbsp. dried flower sprinkle (optional)

Directions:

For the bottom layer, mix the chia seeds, cacao, carob, and oat milk together in a glass jar the night before preparation. Stir, then cover and let it chill overnight in the fridge.

In a separate glass jar, mix all the dry ingredients for the middle layer together. Combine the rawgurt and oat milk in a bowl, then add to the dry ingredients and mix together. Stir and chill overnight in the fridge.

In the morning, arrange the middle layer on top of the bottom layer, then prepare the banana ice cream and add a scoop on top. Decorate with freeze-dried strawberries, coconut flakes, and a sprinkle of dried flowers if using.

PHOTO:

Recipes excerpted with permission from Porridge: Oats + Seeds + Grains + Rice by Anni Kravi, published by Quadrille Publishing 2017.

Makes 1 bowl.

Ingredients:

1 large, fresh banana (reserve a few slices for the topping)
3 cubes frozen baby spinach or two large handfuls of fresh spinach
1/4 oz. frozen edamame beans
1/4 oz. lemon juice
1 tsp. wheatgrass powder
10 tbsp. nut rawgurt (see below) or unsweetened soy yogurt

Ingredients for the topping:

3 tbsp. fresh berries of your choice
1 serving cacao and goji sprinkle (see below)
1 tsp. chia seeds
1 tsp. cacao nibs
1 tsp. desiccated coconut
1 tsp. bee pollen (optional)

Directions:

Blitz all the ingredients (except the toppings) together in a high-speed blender. Pour into a bowl, and make smoothie bowl art on top with the toppings.

PHOTO:

Recipes excerpted with permission from Porridge: Oats + Seeds + Grains + Rice by Anni Kravi, published by Quadrille Publishing 2017.

Makes 1 bowl.

Ingredients:

1 large, fresh banana (reserve a few slices for the topping)
1/2 cup frozen blueberries or bilberries
3/4 cup frozen blackcurrants
1 tsp. açaí powder
10 tbsp. nut rawgurt (see below) or unsweetened soy yogurt

Ingredients for the topping:

3 tbsp. fresh berries of your choice
1 serving pistachio and fig sprinkle (see below)
1 tsp. chia seeds
1 tsp. cacao nibs
1 tsp. desiccated coconut
1 tsp. bee pollen (optional)

Directions:

Blitz all the ingredients (except the toppings) together in a high-speed blender. Pour into a bowl, and make smoothie bowl art on top with the toppings.

Nut Rawgurt

Serves: 4 to 6

Ingredients:

1/4 cup cashews
1/2 cup raw almonds
1/2 tsp. vanilla powder
2 dates, pitted
3 tbsp. ground flaxseeds

Directions:

Soak the cashews and almonds in a bowl of water overnight, and then drain and rinse thoroughly.

Put the almonds, cashews, 1 2/3 cups water, vanilla, and dates into a blender and whizz until smooth. Pour the rawgurt into a sterilized glass jar, mix in the ground flaxseeds until combined, and then chill in the fridge to thicken and cool for 1 to 2 hours.

Raspberry Banana Ice Cream

Serves: 2

Ingredients:

1 2/3 cups frozen raspberries
1/2 large, fresh banana, roughly chopped
1 lemon

Directions:

Blend it all in a high-speed blender until smooth.

Cacao and Goji Sprinkle

Makes 1 large jar or 4 1/2 cups

Ingredients:

1/2 cup raw buckwheat groats, rinsed
1 cup rolled oats, rye flakes, spelt flakes or a mix
1 tbsp. raw cacao powder
1–2 tbsp. coconut oil, melted
1 cup rolled oats
1/2 cup raw almonds, roughly chopped
1/4 cup whole flaxseeds
1/4 cup pumpkin seeds
1/2 cup raw cacao nibs
1/2 cup dried sour cherries or cranberries
1/2 cup dried goji berries

Directions:

Preheat the oven to 350°F, and line a baking tray with parchment paper.

For the toasted ingredients, mix the buckwheat, the other grains of your choice, and the cacao powder together in a bowl. Pour the mixture onto the prepared baking tray and drizzle with the melted coconut oil. Mix to combine, then spread out and bake in the oven for about 15 to 20 minutes, stirring occasionally. Keep an eye on it to prevent it burning.

Meanwhile, mix all the raw ingredients in a large bowl. Remove the toasted mixture from the oven, leave to cool, and then combine with the raw ingredients.

Store in an airtight jar for up to four weeks.

Pistachio and Fig Sprinkle

Makes one large jar or 4 cups

Ingredients:

1 1/2 cups raw buckwheat groats, rinsed
1 tsp. ground cardamom
1 tsp. ground cinnamon
1–2 tbsp. coconut oil, melted
1 cup rolled oats
1/3 cup pistachios, shelled and chopped
1/4 cup whole flaxseeds
1/4 cup sesame seeds
1/2 cup dried sour cherries or cranberries
1/3 cup dried figs, roughly chopped

Directions:

Preheat the oven to 350°F, and line a baking tray with parchment paper.

Mix the buckwheat, cardamom, and cinnamon together in a bowl, then spread the mixture out on the prepared baking tray and drizzle with the melted coconut oil.

Mix until coated, spread out again, and bake in the oven for about 15 to 20 minutes, stirring occasionally. Keep an eye on the mixture, as it may burn.

Meanwhile, mix all the raw ingredients together in a large bowl. Remove the toasted mixture from the oven, leave to cool, then combine it with the raw ingredients.

Store in an airtight jar for up to four weeks.

For more of these delicious recipes, shop the book below:

Anni Kravi Porridge: Oats + Seeds + Grains + Rice ($13)

What breakfast meal do you remember from your childhood? Tell us in the comments below!

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