When the sun decides to stay hidden for multiple days in a row and the weather is dark and gloomy, there’s nothing better than a bit of gold to brighten up your morning. Especially when that gold takes the form of a warming, hearty breakfast that will give you the fuel you need to start your day, sun or no sun.
This golden porridge is delicately spiced with turmeric, ginger, and cinnamon and uses a mix of gluten-free oats and quinoa flakes for a really lovely texture that is reminiscent of steel cut oats. Don’t panic though – there is a VERY big difference between this porridge and steel-cut oats: it doesn’t take forever to cook!
Finally, I love this recipe because you can customize it to your liking. I happen to be a turmeric freak and often make this with a full teaspoon of turmeric, but I’ve tried to tone it down for my readers. If it’s still a bit heavy on the turmeric for you, or you think it could really use more cinnamon, or maybe you’re feeling a nutmeg vibe, this recipe is yours to fiddle with. Spice it however you’d like. The same goes for sweetener: add a bit of maple syrup, coconut sugar, honey…whatever floats your boat. Or leave it unsweetened, which is what I’ve opted for lately. With some fresh fruit and a bit of candied ginger, I find that I really don’t crave any extra sweetener at all, and my body is happier for it.
So, ready to whip up a batch of porridge? Just make sure to store any leftovers far away from Goldilocks.
A couple notes about the recipe:
-This recipe makes 3 cups of porridge, and serves three.
-You can store any leftovers in an airtight container in the fridge and heat up all or a portion of it throughout the week. Just plop some in a pot, add some extra non-dairy milk, and heat through, stirring, until porridge consistency is reached again
-A 1-cup serving is Low FODMAP.
-For nut-free, use a nut-free milk
Golden Porridge
- ⅔ cup gluten-free rolled oats
- ⅔ cup quinoa flakes
- 2 cups non-dairy milk (I use almond)
- 2 cups water
- ¾ teaspoon ground turmeric
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of salt
- Candied ginger and fresh fruit, for serving
Directions:
Combine the oats with half of the milk and half of the water in a saucepan and bring to a boil, stirring occasionally. When it reaches a boil, turn the heat down to medium to keep at a gentle boil for 3 minutes, until a creamy porridge is formed. Add the reserved 1 cup milk and 1 cup water and return to a boil. Once the mixture starts to steam again, add the turmeric, cinnamon, ginger and salt. When a boil is reached, add the quinoa flakes and lower the heat to keep at a rapid (but not out of control) boil. Stir often. Cook for about 8 minutes more, until the porridge is quite thick and much of the liquid has evaporated. Serve with candied ginger and fresh fruit.
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