• RECIPE: Loaded Porridge

RECIPE: Loaded Porridge

Loaded Porridge

When I was young, I never thought of eating porridge. I think because it was never interesting. Oats, milk, and sugar. It tasted so bland. Fast forward and I am obsessed with porridge and here is why you should be too.

Porridge can be made with a range of different base ingredients, such as quinoa, freekah, millet and more. This recipe is made with the traditional base ingredient; oats. Oats contain beta-glucans a type of soluble fibre that is in abundance in oats. This fibre slows the digestion of food, which helps to control blood sugar levels, and as it moves through the digestive track is sweeps up cholesterol to lower levels. I mean, how cool is this little grain!

Oats are actually a gluten free grain. But due to planting in fields that are near or have wheat, or processed on the same machines that process wheat we may see cross-contamination. For most people this is not an issue, it is only a concern for coeliacs.

Loaded Porridge

(Makes 2)


1 ¼ cup rolled oats

2 cups milk of choice

½ cup water

1 TBS chia seeds

1 tsp vanilla bean paste

¼ cup almonds, roughly chopped

¼ cup pistachios, roughly chopped

1 TBS pumpkin seeds, roughly chopped

½ tsp cinnamon

1 TBS honey

2 figs, halved


  1. Combine oats, 1 ½ cups milk, and ½ cup water in a pot. Stir to combine.
  2. Bring to the boil, stirring regularly. Reduce to a simmer.
  3. Simmer, stirring regularly for 5mins.
  4. Turn the heat off, add chia seeds and vanilla bean paste. Stir to combine and let sit for 1 min.
  5. Divide into two bowls, pour in the remaining ½ cup milk and stir.
  6. Top with nuts and seeds, sprinkle with cinnamon, add figs and drizzle each bowl with ½ tablespoon of honey.


  • all kinds of fruit work well with porridge; berries, banana, pear, apple, pick what is in season to enhance the flavour
  • instead of the final ½ cup milk you could add tablespoon of vanilla whey protein (which should thin out like milk when added to the heated bowl), this will increase the protein content