Porridge is a filling and nourishing breakfast food that takes next to no time to prepare. The three porridge recipes we’ve shared with you below are bursting with flavour and health benefits. They’re rich in protein and high in fibre, and are low GI to help control your blood sugar and give you longer lasting energy.

Apple Overnight Oats

| Serves 4 |

Ingredients

1 cup gluten-free rolled oats

1 tbsp chia seeds

1 tbsp sesame seeds

1 ½ cups coconut yoghurt or Greek yoghurt

½ cup fresh lemon juice

1 tsp ground cinnamon

1 apple, grated

2 tbsp shredded coconut (optional)

fresh fruit, berries, nuts, seeds and an extra dollop of yoghurt to serve

Method

Place the oats, chia seeds, sesame seeds, yoghurt, grated apple, cinnamon and freshly squeezed lemon juice in a bowl and mix well.

Cover and place in the fridge overnight.

Stir through an additional dollop of yoghurt in the morning before serving the overnight oats with your choice of fresh fruit, berries, nuts and seeds.

Add a drizzle of maple syrup to sweeten if desired.

Creamy Quinoa Porridge

| Serves 4 |

Ingredients

2 cups cooked quinoa*

1 ½ cups rice milk or milk of choice

1 cup coconut cream

2 tbsp maple syrup or organic rice malt syrup

1 tsp ground cinnamon

½ tsp ground nutmeg

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

2 tbsp chia seeds

1 tbsp sultanas (optional)

Method

Add the cooked quinoa and rice milk to a medium sized pot and bring to the boil.

Add the rest of the ingredients, stirring well.

Simmer for 3-5 minutes, stirring occasionally.

Once the porridge is thick and creamy, remove from the heat and serve.

Top with stewed fruit, fresh fruit, a handful of nuts and a sprinkle of cinnamon.

*If you need to prepare quinoa for this recipe, cook ¾ cup quinoa with 1 ¼ cups water in a saucepan over low heat for 10-15 minutes. Cooked quinoa can be stored in an airtight container in the fridge for 2-3 days.

Savoury Polenta Porridge with Mushrooms

| Serves 2 |

Ingredients

1 cup polenta

4 cups water or stock

1 cup almond milk or milk of choice

1 tbsp olive or coconut oil

1 tbsp butter

salt and pepper to taste

For the mushrooms

16 mushrooms, sliced

1 garlic clove, crushed

1 tbsp butter or ghee

handful of fresh parsley, chopped

handful of baby spinach, chopped

salt and pepper to taste

parmesan, grated

Method

Melt the butter and oil in a saucepan over medium heat.

Add the milk, water, salt and pepper and bring to the boil.

Add the polenta in a steady stream while stirring continuously. Once the polenta begins to thicken, cover and cook on low heat for 4-6 minutes or until the polenta is cooked and has swelled up. The polenta will thicken as it cools down.

Meanwhile, sauté the mushrooms, garlic, butter, salt and pepper until they are golden and any water has evaporated. Stir through the parsley and spinach and allow to wilt before spooning onto the cooked polenta porridge. Grate parmesan on top and enjoy.