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I just love porridge recipes because they make my tummy feel all warm and cozy. A porridge is a dish made by boiling ground, crushed, or chopped grain in water and/or milk, often with flavorings. Amazingly, we can skip the whole cooking process. Simply mix together and let it sit over night.
Wake up in the morning, wipe the sleep from your eyes and find your way to the kitchen. There it is…. breakfast. It’s been ready and waiting for you to get your sleepy head out of bed.
This porridge can be enjoyed at room temp, chilled in the fridge or even warmed in the dehydrator if you have some extra time. If you don’t own a dehydrator, warm it up in a sauce pan, to finger-touch warmth. I love it cold and warm. It’s just wonderful to have so many options.
This recipe makes quite a hearty and filling serving. If you can’t eat it all, that’s ok, just place the leftovers in the fridge and enjoy it as a snack later in the day. Or better yet, grab two spoons and share it with your loved one.
One last thought… you could take this porridge to a whole new textural level by throwing in the blender. Blend until creamy smooth. If you want a creamier or thinner consistency, add a little water, milk, or juice prior to blending.
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Yields 1-2 servings
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.