06/10/2026
Posted this hearty porridge in my stories and several of you asked how I make it so here we go!
It cooled off into fall temps for about 5 minutes but it was long enough to crave warmer, cozier foods.
Too many people are afraid of porridges for having carbs (sigh) which is a real shame because porridges are loaded with fiber, are super filling (especially when paired with protein), and are sooooo delicious on a cool morning.
They’re great to batch cook too. This version makes 4 servings.
I combine grains to maximize different nutrients and types of fiber. You can honestly combine them in any way you like. I cook them in a combo of vanilla (unsweetened) soy milk and water. You can simmer with grated apple or pear, raisins, craisins, cinnamon, nutmeg - all so good.
I stir in chopped nuts and flax seeds off heat for more nutrients and fiber. A pat of butter enhances all the nutty flavors.
I eat with yogurt (sometimes I stir in some vanilla protein powder) and honey for more protein and probiotics. (Did you know that specifically honey with yogurt maximizes the probiotic effect?) Warmed berries add more fiber and beautiful color.
Multigrain Porridge
Serves 4
1/4 cup each steel cut (or rolled) oats, millet, quinoa, buckwheat
2 cups unsweetened vanilla soy milk (or low fat milk)
1 cup water
Generous pinch of salt
Generous shake of cinnamon
1/4 cup chopped nuts
1/4 cup ground flaxseeds
Simmer gently until desired tenderness. Add more water if needed.
Porridge with 1/2 cup Greek yogurt, 1/4 scoop vanilla whey, and 1/2 cup raspberries: 30 grams protein, 10 grams fiber, 14 grams fat, 36 grams carbs, 417 calories ❤️
