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).
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Berry Breakfast Porridge
- Total Time: 12 minutes
- Yield: 1 serving 1x
Description
Warm up your winter mornings with this Berry Breakfast Porridge, a comforting and nutritious dish featuring quick cooking steel cut oats and mixed berries.
Ingredients
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) non-dairy milk (coconut/almond blend, soymilk, or almond milk)
- Small pinch of salt
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/4 cup (60 ml) quick cooking steel cut oats
- 1/4 cup (60 ml) mixed berries (fresh or frozen)
- 1 tbsp honey or maple syrup
- Optional toppings: sliced almonds, chia seeds, or additional berries
Instructions
- In a small pot, combine the water, non-dairy milk, salt, cinnamon, and vanilla extract. Bring to a boil over medium-high heat.
- Immediately reduce the heat to a simmer and add the quick cooking steel cut oats, stirring to combine.
- Let the mixture cook for 5-7 minutes, stirring occasionally, until the oats are tender and the porridge has thickened to your desired consistency.
- Stir in the mixed berries and honey or maple syrup, cooking for an additional 1-2 minutes until the berries are warmed through.
- Remove from heat and serve immediately, topped with optional sliced almonds, chia seeds, or additional berries if desired.
Notes
- For a creamier texture, use more non-dairy milk.
- This porridge is perfect for breakfast-in-bed on special occasions like Valentine’s Day.
- Store leftovers in the refrigerator for up to 2 days; reheat with a splash of milk.
- Customize with your favorite toppings such as nuts or seeds.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 12
- Sodium: 150
- Fat: 6
- Carbohydrates: 45
- Fiber: 7
- Protein: 6
- Cholesterol: 0
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Frequently Asked Questions
Why does the recipe call for quick-cooking steel cut oats instead of rolled oats?
The article explains that the author specifically prefers quick-cooking steel cut oats for their texture — they lend themselves well to the “slightly soupy, slurpable texture of a proper porridge” that rolled oats don’t achieve in the same way. They cook in about 5-7 minutes, only slightly longer than rolled oats.
Can I use regular dairy milk instead of non-dairy milk?
The recipe is written with non-dairy milk (coconut/almond blend, soymilk, or almond milk) and the notes mention adding more for a creamier texture, but the liquid base is ½ cup water plus ¼ cup milk — regular dairy milk would work as a direct substitute if you don’t need a non-dairy version. 
Can I make this ahead and reheat it?
The notes say you can store leftovers in the refrigerator for up to 2 days and reheat with a splash of milk. The porridge thickens as it cools, so the added milk helps restore its original consistency when warming it back up.
