Yummy Breakfast Porridge
The most common question I receive from my students regarding food is, "What can I eat for breakfast?"
Porridge is one of my favourite breakfasts for the cooler months, particularly for Vata. Warm, cooked and easy to digest when prepared well, it also gives you enough substance to carry you through the morning.
And porridge doesn't always have to mean oats. Ayurveda allows us to vary the grain according to the season, your digestion and what suits you.
This is my basic porridge recipe, which you can adapt throughout the year.
Choose your grain according to the season
You can make this basic porridge with different grain flakes throughout the year. Changing the grain is a simple way to adjust your breakfast as the seasons and their qualities change.
Autumn & winter: oats, amaranth, buckwheat, millet, quinoa, rice, rye
Spring: amaranth, barley, buckwheat, corn, millet, oats, quinoa, rice, rye
Summer: barley, millet, oats, white rice, wheat, quinoa
Recipe
Ingredients for two portions:
1 cup of the above or mixed flakes
1 ½ cups of water
1 ½ cups of milk of your choice
1 tsp ghee or coconut oil
1 tsp carob powder (optional)
small handful of raisins (summer and autumn)
4–6 dates, chopped (autumn and winter)
½ tsp cinnamon
1/8 tsp cardamom
½ tsp fennel
½ tsp ginger powder during autumn and winter (optional)
How to do it:
Put the water, flakes, spices and dried fruit in the pot, let them soak for about ½ hour, add the milk, then bring to a boil.
Cook on low heat for about 3 min; keep stirring.
Ensure the porridge doesn't dry out; add more water if needed.
When done, stir in the ghee or oil.
Short on time in the morning?
On busy days, put the flakes, spices and dried fruit into the pot the night before, add the water and leave everything to soak overnight.
In the morning, add your milk and bring the porridge to the boil. Cook for a couple of minutes, then switch off the heat, cover and leave it to rest while you get ready. The porridge will continue to soften and will be ready when you are.
Seasonal Variations
You can adapt the same basic porridge recipe throughout the year by changing how you prepare it and what you add.
Spring
Grains: amaranth, barley, buckwheat, corn, millet, oats, quinoa, rice, rye
Make your porridge lighter by using water rather than milk. This can also be helpful when there is a Kapha imbalance, such as during a cold or when you are experiencing congestion or sinus problems.
Rather than soaking the flakes, heat the ghee or coconut oil in the pot, add the flakes and toast them for about 5 minutes. Then add hot water and cook as usual.
If you would like a little sweetness, add 1 teaspoon of honey once the porridge has cooled sufficiently.
Summer
Grains: barley, millet, oats, white rice, wheat, quinoa
Keep the porridge fairly light. You can use raisins for some natural sweetness, or add a little coconut sugar or agave syrup if needed.
Autumn and Winter
Grains: oats, amaranth, buckwheat, millet, quinoa, rice or rye.
As the weather becomes cooler, make your porridge a little more nourishing. Cook it with water and the milk of your choice and add raisins or chopped dates.
Dates make the porridge naturally sweeter and more substantial, so you usually won't need any additional sweetener.
For some extra substance, add 1 tablespoon of mixed seeds, such as sunflower, pumpkin and sesame seeds, or three soaked and peeled almonds.
A note about fruit: Ayurveda considers fresh fruit combined with grains or dairy an incompatible food combination because they digest differently. Have fresh fruit separately from your porridge. Dried fruits such as dates and raisins can be cooked with the grains.
Enjoy your breakfast.
Looking for more autumn breakfast ideas?
Try these 5 Warm Breakfast Suggestions for Autumn, with simple ideas for choosing a breakfast that suits your appetite and the season.
🌿 Feeling good after this meal?
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