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–+ servings
Savory Breakfast Porridge

Savory Breakfast Porridge

Print Recipe
Looking for ways to get more veggies into your breakfasts? Mix-n-match these recip ideas!
Course Breakfast
Cuisine Gluten-Free, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2

Ingredients

  • 1/2 cup GF steel cut oats (or buckwheat groats, quinoa, amaranth seed)
  • 1/4 cup organic pea protein 
  • 1/4 cup sliced almonds (or other nuts of choice)
  • 1 TBSP hemp seeds
  • 2 TBSP chia seeds
  • 1 TBSP ground flax seed
  • 2 stalks celery diced
  • 1 large carrot diced
  • 1/2 red onion diced
  • 2 handfuls organic spinach leaves or other greens
  • 2 TBSP coconut oil
  • 2 cups water

Garnish

  • organic olive oil drizzle
  • fresh basil shredded
  • cracked black pepper
  • spices of choice

Instructions

  • Sauté the onion, carrots, and celery (or other veggies) in coconut oil until the onions start to caramelize, add the spinach/greens.
  • Add oats/groats, protein powder, nuts, and seeds.
  • Add water and stir thoroughly until boiling. Turn down heat, continue stirring to insure oats don’t stick to bottom of pan. Cover and simmer for 15 minutes or until grain is done.
  • Drizzle with olive oil, sprinkle with fresh basil and cracked black pepper and other spices

Variations in Veggies and Flavors

  • Serve with a fried egg on top for extra protein
  • Zucchini Bread Porridge: try pears, zucchini, cardamom, and cinnamon
  • Carrot Cake Porridge: try carrots, apples, cinnamon, ginger, and pumpkin spice
  • Peanutbutter Cup Porridge: try sweet potato, ½ cup crunchy peanut butter and 2 TBSP cacao nibs
  • Berries & Beets: shredded beets, blueberries (or mixed berries) with cinnamon and cardamom
  • Veggie juices are a great accompaniment to your summer breakfast too. My FAV veggie juice recipe.
  • If you opt for the pancake or waffle breakfast, you can even add in some veggies to the batter. Try shredded beets, carrots, zucchini or sweet potato.