You’ve probably tried porridge, am I right? But have you ever tried savory porridge? Usually, you can always lure me in with a warm bowl of comforting creamy oats topped with some fruit, nuts and maple sirup. But once in a while I need a breakfast that’s hearty and yet less heavy than the traditional savory plates. I started eating this salty version of my favorite breakfast bowl during my pregnancy when I stopped eating sugar and wheat 2 months before my due date and it became one of my go-to breakfasts, especially on cold, dreary days.
What I love most about porridge in general is that it’s so versatile. The creamy oats are like a blank canvas and whatever you choose to put on top of it will have a solid base to stand on. Whether you choose to go all-vegan or not, I promise this bowl will satisfy you and your morning hunger and makes sure you’re fueled well throughout the morning.
While your oats come to a simmer you’ve got time to prepare your toppings – cut up your avocado, blend your hummus, wash your greens, or, if you’re like me, quickly charr those tomatoes to bring out their juicy goodness. If you don’t mind a little spiciness you can also add some chopped up spring onions. Basically anything goes.
Savory Breakfast Porridge
A savory take on the well-loved creamy breakfast porridge full of flavour and protein. Perfect for a healthy start into the day.
Ingredients
- 40g oat flakes (not quick-cooking)
- 250ml water
- 1/4 tsp dried herbs (e.g. parsley, darling, oregano)
- 1/4 tsp paprika powder (smoked)
- 1/4 tsp salt
- 2 tbsp nutritional yeast
- freshly ground black pepper
- 1 handful baby spinach (alternatively rocket salad or kale)
- 4-5 cherry tomatoes or 1 plum or salad tomato
- 1 tsp olive oil, extra-virgin
- 1/2 ripe avocado
- 25g (vegan) feta or ricotta cheese
- 1/2 tsp sesame
- optional: 1 egg
Instructions
- Start by placing the oats in a small pot together with the water, herbs, paprika and salt. Let sit for 5 mins.
- Meanwhile wash spinach and tomatoes. If you're using 1 big tomato cut in half horizontally. Slice avocado & remove skin.
- Heat the oil in a small skillet and grill tomatoes for 5-6 minutes (cut side down), or until soft. If you're using an egg, fry it in the pan for 3-4 minutes, or until it's cooked according to your liking. (Alternatively poach or cook the egg)
- Place porridge on a small flame and let simmer for 5-6 minutes, stirring occassionally, until thickened. Season with nutritional yeast, pepper and salt.
- Serve porridge with fresh spinach, tomato, avocado and top with feta and sesame seeds.
Ok, loves! It’s time to let you go & leave you with the recipe.
And, as always, If you give it a try, make sure to leave a comment and/or 5-star rating and tag me on your creations @themellowkitchn over on Instagram. I absolutely love reading from you
Lot’s of love!
Anna
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