Short description

This versatile whole oat porridge is hearty, wholesome, and endlessly adaptable. Using oat groats as a base, it can be enjoyed plain or dressed up with savory variations like butternut squash & ginger or miso & avocado for a nourishing meal any time of day.

Why You’ll Love This Recipe

• Uses nutrient-rich whole oat groats for a hearty, creamy base.
• Two savory variations make it exciting and full of flavor.
• Great as breakfast, lunch, or dinner.
• Vegan-friendly and customizable with toppings.
• Comforting, filling, and perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole Oat Porridge (base recipe)

1 cup whole oat groats, soaked overnight (see note)
4 cups filtered water
Pinch of sea salt

Variation 1: Butternut Squash & Ginger

1 recipe whole oat porridge (above)
3 ½ cups cubed butternut squash
1 tablespoon tamari, plus more for serving
4 teaspoons grated fresh ginger
½ garlic clove, grated
For serving: chopped scallions, toasted pepitas, parsley, toasted sesame oil

Variation 2: Miso & Avocado

1 recipe whole oat porridge (above)
1 tablespoon white miso paste
For serving: avocado slices, tamari, scallions, sesame seeds, microgreens

Directions

Whole Oat Porridge (base recipe)

1. Drain and rinse soaked oat groats, then transfer to a blender.
2. Add 4 cups fresh water and salt. Pulse until grains are coarsely ground.
3. Pour mixture into a medium pot and bring to a boil over high heat, whisking often.
4. Cover, reduce heat to low, and simmer for 30 minutes, stirring occasionally, until oats are soft and creamy.
5. Serve hot with your favorite toppings or try one of the variations below.

Butternut Squash & Ginger Variation

1. Prepare porridge as above, but add squash, ginger, and garlic to the pot along with the oat mixture.
2. Cook until the porridge is creamy and squash is tender.
3. Stir in tamari and adjust seasoning to taste.
4. Garnish with scallions, toasted pepitas, parsley, and drizzle with sesame oil and tamari.

Miso & Avocado Variation

1. Prepare porridge as above. Once thickened, remove from heat.
2. Stir in miso paste until dissolved. If porridge thins out, return to low heat and stir for 15–20 minutes until creamy again.
3. Serve topped with avocado slices, scallions, sesame seeds, microgreens, and a drizzle of tamari.

Servings and timing

Base porridge recipe makes 4 servings.
Preparation time: 10 minutes (plus overnight soaking).
Cooking time: 30–45 minutes depending on variation.
Total time: about 40–55 minutes (excluding soaking).

Variations

• Add roasted vegetables like sweet potatoes, mushrooms, or kale.
• Stir in nut butter or tahini for creaminess.
• Try a sweet version with cinnamon, maple syrup, and berries.
• Add chili flakes or sriracha for spice.
• Replace tamari with soy sauce or coconut aminos.

Storage/Reheating

Store cooked porridge in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove with a splash of water or broth to loosen the texture.
Not recommended for freezing as it may alter consistency.

FAQs

1. Do I have to soak the oat groats overnight?

Soaking helps soften them and shortens cooking time, but you can skip it if needed—just increase simmering time.

2. Can I make this porridge with rolled oats?

Yes, but the cooking time and texture will be very different—rolled oats cook much faster and won’t need blending.

3. Is this porridge gluten-free?

Yes, if you use certified gluten-free oats.

4. Can I use steel-cut oats instead of oat groats?

Yes, though they may not need blending—just cook longer until creamy.

5. Can I prepare the base porridge ahead of time?

Yes, make a batch and store in the fridge for quick meals during the week.

6. What’s the difference between tamari and soy sauce?

Tamari is often gluten-free and slightly less salty than soy sauce but both can be used here.

7. Can I freeze the porridge?

Freezing isn’t ideal, as the texture may become grainy once thawed.

8. How do I know when the porridge is done?

It should be thick, creamy, and the grains soft but not mushy.

9. Can I make this spicy?

Yes, add chili paste, sriracha, or a pinch of red pepper flakes.

10. Can I add protein to this dish?

Yes, try topping with tofu, tempeh, or a soft-boiled egg for extra protein.

Conclusion

Porridge made from whole oat groats is a nourishing base that can be transformed into endless savory or sweet variations. The butternut squash & ginger version is warming and aromatic, while the miso & avocado version is creamy and umami-rich. Wholesome, customizable, and filling, this dish is a perfect way to enjoy oats beyond traditional breakfast.

Porridge

Short description

This versatile whole oat porridge is hearty, wholesome, and endlessly adaptable. Using oat groats as a base, it can be enjoyed plain or dressed up with savory variations like butternut squash & ginger or miso & avocado for a nourishing meal any time of day.

Why You’ll Love This Recipe

• Uses nutrient-rich whole oat groats for a hearty, creamy base.
• Two savory variations make it exciting and full of flavor.
• Great as breakfast, lunch, or dinner.
• Vegan-friendly and customizable with toppings.
• Comforting, filling, and perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole Oat Porridge (base recipe)

1 cup whole oat groats, soaked overnight (see note)
4 cups filtered water
Pinch of sea salt

Variation 1: Butternut Squash & Ginger

1 recipe whole oat porridge (above)
3 ½ cups cubed butternut squash
1 tablespoon tamari, plus more for serving
4 teaspoons grated fresh ginger
½ garlic clove, grated
For serving: chopped scallions, toasted pepitas, parsley, toasted sesame oil

Variation 2: Miso & Avocado

1 recipe whole oat porridge (above)
1 tablespoon white miso paste
For serving: avocado slices, tamari, scallions, sesame seeds, microgreens

Directions

Whole Oat Porridge (base recipe)

1. Drain and rinse soaked oat groats, then transfer to a blender.
2. Add 4 cups fresh water and salt. Pulse until grains are coarsely ground.
3. Pour mixture into a medium pot and bring to a boil over high heat, whisking often.
4. Cover, reduce heat to low, and simmer for 30 minutes, stirring occasionally, until oats are soft and creamy.
5. Serve hot with your favorite toppings or try one of the variations below.

Butternut Squash & Ginger Variation

1. Prepare porridge as above, but add squash, ginger, and garlic to the pot along with the oat mixture.
2. Cook until the porridge is creamy and squash is tender.
3. Stir in tamari and adjust seasoning to taste.
4. Garnish with scallions, toasted pepitas, parsley, and drizzle with sesame oil and tamari.

Miso & Avocado Variation

1. Prepare porridge as above. Once thickened, remove from heat.
2. Stir in miso paste until dissolved. If porridge thins out, return to low heat and stir for 15–20 minutes until creamy again.
3. Serve topped with avocado slices, scallions, sesame seeds, microgreens, and a drizzle of tamari.

Servings and timing

Base porridge recipe makes 4 servings.
Preparation time: 10 minutes (plus overnight soaking).
Cooking time: 30–45 minutes depending on variation.
Total time: about 40–55 minutes (excluding soaking).

Variations

• Add roasted vegetables like sweet potatoes, mushrooms, or kale.
• Stir in nut butter or tahini for creaminess.
• Try a sweet version with cinnamon, maple syrup, and berries.
• Add chili flakes or sriracha for spice.
• Replace tamari with soy sauce or coconut aminos.

Storage/Reheating

Store cooked porridge in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove with a splash of water or broth to loosen the texture.
Not recommended for freezing as it may alter consistency.

FAQs

1. Do I have to soak the oat groats overnight?

Soaking helps soften them and shortens cooking time, but you can skip it if needed—just increase simmering time.

2. Can I make this porridge with rolled oats?

Yes, but the cooking time and texture will be very different—rolled oats cook much faster and won’t need blending.

3. Is this porridge gluten-free?

Yes, if you use certified gluten-free oats.

4. Can I use steel-cut oats instead of oat groats?

Yes, though they may not need blending—just cook longer until creamy.

5. Can I prepare the base porridge ahead of time?

Yes, make a batch and store in the fridge for quick meals during the week.

6. What’s the difference between tamari and soy sauce?

Tamari is often gluten-free and slightly less salty than soy sauce but both can be used here.

7. Can I freeze the porridge?

Freezing isn’t ideal, as the texture may become grainy once thawed.

8. How do I know when the porridge is done?

It should be thick, creamy, and the grains soft but not mushy.

9. Can I make this spicy?

Yes, add chili paste, sriracha, or a pinch of red pepper flakes.

10. Can I add protein to this dish?

Yes, try topping with tofu, tempeh, or a soft-boiled egg for extra protein.

Conclusion

Porridge made from whole oat groats is a nourishing base that can be transformed into endless savory or sweet variations. The butternut squash & ginger version is warming and aromatic, while the miso & avocado version is creamy and umami-rich. Wholesome, customizable, and filling, this dish is a perfect way to enjoy oats beyond traditional breakfast.

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