All kinds of Porridge

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Porridge with Quinoa and Ginger

It should be creamy, but not heavy, it should be nourishing but not boring – it has a bad reputation sometimes in Germany but done with a little bit of care, its a wonderful versatile Breakfast all through the Year. No matter which Grain you choose to use, I would suggest always adding in some Oats. This will ensure that your Porridge always has a creamy consistency. Some Grains need more Fluid than others, so when creating your own Variations, always start with enough Fluid so it can cook, and then add more Milk / Water if needed and to get a creamy consistency.

I like to use half Milk, half Water so that it has a rich taste but isn’t too heavy. It’s up to you if you would like to use cow’s Milk, or a vegan Variety, equally the ratio of Milk to Water is completely your choice. I often use Oat Milk or Almond Milk.

Here are some of my variations! All recipes are for 4 People

Red Quinoa and Oat Porridge


120 g Oats

120 g Red Quinoa

450 ml Milk of your choice

300 ml Water

3 Slices fresh Ginger

Pinch of Salt


1. Put all of the Ingredients into a Saucepan and over a medium heat, bring to the Boil. Gently simmer for about 25 Minutes, stirring regularly, until the little Red Grains of Quinoa have little white Tails popping out of their Shells.

2. Remove the slices of Ginger and serve with slices of fresh Strawberry, Banana and Honey.

Porridge with Amaranth


120 g Oats

120 g Amaranth

600 ml Water

600 ml Milk (Oat, Almond, Cow’s)

Pinch of Salt

1/2 tsp ground Cinnamon

1/8 tsp ground Ginger

1/2 tsp ground Allspice

1 tbsp Sunflower Seeds

1 tbsp Linseeds

1 tsp Chia seeds


1. Put all the Ingredients into a Saucepan apart from the Spices, and bring to the Boil over a medium Heat. Cook for about 30 Minutes, stirring regularly so that it doesn’t stick to the Bottom of the Saucepan. When it starts to get creamy add in the Spices.

2. Serve with Apple Puree, Toasted Nuts, and Honey.

Millet Porridge


75 g Oats

150 g Millet

600 ml Milk

600 ml Water

Pinch of salt

1/4 tsp ground Cinnamon

freshly grated Nutmeg

Pinch of ground Cloves

Pinch of ground Coriander


1. Put the Oats and Millet in a Saucepan with the Milk, Water and a Pinch of Salt. Bring it to the Boil and let it simmer away for about 25 Minutes, the longer it cooks the softer the Millet will be. When it starts to get creamy add in the Spices.

2. When the Millet is cooked, serve your Porridge with Seasonal Fruit. I love it with chunks of juicy Peaches, Cashew Butter, and Maple Syrup.

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