Best 9 Breakfast Porridge Recipes

BROWN RICE BREAKFAST PORRIDGE

Steps:

• Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

BREAKFAST BULGUR PORRIDGE

Steps:

• In a medium saucepan, combine milk, bulgur, raisins, salt, and 1 cup water; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until bulgur is tender and mixture is the consistency of oatmeal, 10 to 15 minutes.
• Divide between 2 bowls; sprinkle with brown sugar. Serve porridge warm with strawberries, if using, and milk to taste.

WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit.
• Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don't have a porridge setting on your rice cooker, program for 50 to 55 minutes.
• Serve the warm porridge with nuts, syrup and/or milk, if desired.

FONIO BREAKFAST PORRIDGE

Steps:

• Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces and set aside.
• Pour water and fonio into a medium saucepan. Stir to eliminate any lumps. Add dates. Bring to a low boil, stirring often while crushing the date pieces. Reduce heat to a simmer when dates begin to dissolve. Add 1 cup milk, raisins, and cranberries. Continue to simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.
• Divide the porridge into 6 bowls. Serve topped with equal amounts of toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.

MILLET BREAKFAST PORRIDGE WITH FRUIT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine hot water, millet, milk, dates, blueberries, and vanilla extract in a 9x13-inch glass or ceramic baking dish. Spread evenly.
• Bake in the preheated oven for 30 minutes. Stir evenly, and continue to bake until millet is thick and no liquid remains, about 30 minutes more.
• Cool slightly before serving.

NORDIC BREAKFAST PORRIDGE

Steps:

• For the barley porridge: Gently bring the milk and barley flakes to a boil over medium heat in a medium saucepan. Reduce the heat to a simmer, then cover and cook until the milk is almost absorbed and the barley is super soft and still a bit creamy, about 15 minutes. Stir in the sugar, butter and 1/2 teaspoon salt.
• For the toppings: Meanwhile, roughly smash the raspberries with the sugar in a small bowl with a fork.
• Divide the porridge among 4 bowls. Working around the edges of the bowls, make neat piles of the toppings, placing a quarter of the crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.

QUINOA AND BARLEY BREAKFAST PORRIDGE

Steps:

• For the crockpot method: Mix the first four ingredients (barley, quinoa, salt and water) and cook on low overnight.
• For the stovetop method: Combine the first four ingredients in a saucepan. Bring to a boil. Then simmer covered for about 40 minutes, until all the water is absorbed.
• For both methods continue from here: Fluff with a fork and put into serving dishes.
• Add sweetener, dried fruits and spices, as desired. Basically, as you would like for oatmeal. Similar. Serve with milk or yogurt if desired.
• For Vegan omit the milk and yogurt or sub non dairy milk such as soy milk.

QUINOA PRUNE BREAKFAST PORRIDGE

Steps:

• Boil water and salt in a saucepan. Stir in quinoa; cover, reduce heat to low, and simmer until tender, about 10 minutes.
• Stir in chopped prunes, peanut butter, almond milk, cinnamon, and nutmeg. Cover and simmer 5 more minutes.

BREAKFAST PORRIDGE

Steps:

• Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.