Feeling a bit chilly? Make this Berry Breakfast Porridge, stat. It’s exactly what you need on a cold winter’s morning.
By Lauren Kretzer
Feeling a bit chilly? Make this Berry Breakfast Porridge, stat. It’s exactly what you need on a cold winter’s morning, eaten in front of a roaring fire with a good cup of tea. It would also be a very appropriate, very lovely thing to make for your special someone for breakfast-in-bed on Valentine’s Day (because it’s red… and you know, there’s a law that everything has to be red on Valentine’s Day). Most of the ingredients are things you likely already have on hand, assuming you have a well stocked pantry. It comes together in under 10 minutes and is oh-so-good for you! I use quick cooking steel cut oats in my breakfast porridge because I prefer the texture over regular rolled oats – I think they lend really well to the slightly soupy, slurpable texture of a proper porridge. You’ll be able to find them at Whole Foods or Fairway, and maybe even Trader Joe’s (I buy Country Choice Organic brand).
- ½ cup water
- ¼ cup non-dairy milk (I use a coconut/almond blend, but soymilk, or straight up almond milk, work just as well)
- Small pinch of salt
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- ¼ cup of quick cooking steel cut oats, such as Country Choice Organic brand
- 1 Tablespoon maple syrup
- 1 Tablespoon cold non-dairy milk
- ½ cup frozen mixed berries, thawed
- In a small pot, combine the water, ¼ cup non-dairy milk, salt, cinnamon and vanilla and bring to a boil. Immediately reduce to simmer and add the oats, stirring to combine. Let cook for 5-7 minutes, stirring occasionally.
- Remove the oats from heat and place in a bowl. Top with maple syrup, 1 Tablespoon of cold non-dairy milk, and thawed red berries. Serve immediately.
I'm a vegetarian/vegan private chef specializing in healthy, organic cuisine - I live and work on Long Island, NY and love to use local foods in my cooking! I graduated culinary school from the Natural Gourmet Institute in New York City and am working toward my certificate in Plant Based Nutrition through Cornell University. You can find me over at www.laurenkretzer.com