Your “oatmeal” gets a massive makeover.
Jump to Recipe
The frost has started to become a fixture of mornings now. The sun takes a bit longer to yawn it’s way over the ridge. The leaves are turning and falling into the season and as they do, I’ve been mixing it up at breakfast. For as long as I can remember, I’ve been a lover of porridge; as the seasons change, so too does my bowl. In the summer, I use a mixture of oats and chia with fresh fruit compotes and cooling coconut milk. But in these cooler months, I stir together hearty grains with warming spices and fresh fruits then cook them until the scents envelope the kitchen, and us along with it.
Over the years, I’ve come to recognize that I’m more emphatic about my porridge than most. “Oatmeal,” in many circles is boring, bland, lifeless, powerless and almost downright depressing. But around here, it’s filled with textures, flavors, and all the things that make me feel like I’m doing something truly good for my body, infusing myself with superpowers (because, by the way, I am.)
Lately, when I’ve been sharing my little love notes for these bowls, many of you have been commenting on “what IS that?!” and so, I figured I would share a favorite recipe, a sweet, grounding, elixir for cool weather — guaranteed to warm, ground and nourish us all. (Such powers in one little bowl!)
A great question. And there are a few reasons.
The first being a newer favorite reason, being that all of the ingredients are tuned to the seasons – each of them has values for our body that we need RIGHT NOW as the summer descends into fall, as our bodies prepare to slow down, recover, reset and endure the winter ahead. Oats are soothing and centering to the body and the digestive system, while buckwheat has a drying and warming quality that helps to keep stagnation or sluggish digestion and congestion at bay. Apples are the fruit of the season right now, and when stewed in their own juices with the oats become super nourishing and building for our bodies. Dates are an all-year round superfood, and even the yogurt and ginger that top this bowl help to soothe the wind elements in our lives — and in our digestive systems and provide stability for the season ahead.
The second reason is that – in a few moments – I’m going to explain how to tune It to YOU using spices that literally act as The Medicine.
And the third is that, most porridge recipes – in my opinion – are under-seasoned, under zhushed, and generally under-appreciated. Porridge is what we would have once called “a peasant food,” in that it’s very uncomplicated, very inexpensive to make, cooks in water, and doesn’t need much babysitting. And all of this remains true EXCEPT that we now know that infusing it with flavor from beautiful sources keeps the simple, humble nourishment of a bowl of grains intact, while helping it take us to the next level.
This is how you makeover your measly oatmeal and turn it into a powerful porridge.
First, you start with whole grains. In this case, nutty buckwheat and rolled or steel-cut oats. (If you have leftover rice or quinoa in your fridge you can add those too.) All in, for two servings you want to have about 1 cup of dry grains.
Then, you add a very fat pinch of salt. Do not be shy here. I mean, really give ‘er. You should need about three fingers to grasp the pinch. Toss it in the pot first thing, so you don’t forget – this will bring out the flavors of the grains which, contrary to popular belief do not taste like water!
Next, you’re going to add some fresh fruits. I strongly suggest a crispy, crunchy apple and a few pitted Medjool dates, but pears or plums are also excellent. Chop them all up and toss them in the pot with the grains. They’ll cook down and sweeten as you simmer your porridge, literally infusing their juices into the mix. In my opinion, this negates the need to add additional sweetener (but you can always add at the end if need be!)
Now, here’s where the super-powered part of your porridge comes in. We’re going to add some spices to the mix. I keep a little supply of spices near my stove, and I add them to my porridge pot depending on how I’m feeling on the day. It’s not random — I TRULY pick the spices based on how I’m FEELING that day. Am I feeling stressed? Cold? Anxious? Overwhelmed? A little hungover? A little run down? Perhaps a little sluggish? The spices are the key to making this bowl more than just a cozy breakfast.
For centuries, in various indigenous cultures, spices and herbs ARE the medicine. The same holds true in Ayurveda. Spices are not just the “fun” that’s added to food for flavor. Spices and herbs all have therapeutic benefits and energetic outcomes for our bodies. And, by harnessing that power in your porridge, you’re doing your body a world of good.
Nearly all of the “warming” spices that we add to our foods during this season in baking and cooking have unbelievable powers to calm and soothe, warm or cool, ignite or instigate rest.
That said, they’re quite potent and so as you’re learning to use spices in your cooking, and specifically as you’re learning how they interact with your body and your unique constitution, it’s important that you add slowly. Start with a small quantity of the spice you’re working with, and add more as you determine your personal tastes and their effects on your digestion, system, mood and well-being. You can’t take spices out once you’ve added them, but you can always add more as you go.
These are the spices that I add – as I feel – to my breakfast porridge.
Sweet, sultry cardamom is an incredible ingredient that lends an exotic, almost floral flavor to our foods. But beneath it’s exotic profile lies a lot of power. Cardamom helps our bodies to soothe digestion, increase assimilation, and cool our bodies. Cardamom will loosen stagnation and congestion in the system, as soothe our senses and reduce the fire in our bellies – literally.
I add ⅛ -¼ tsp of cardamom per serving to my porridge almost every morning to keep my digestion strong, but settled, to keep my mind focused, and to keep my digestive system working smoothly.
*If you’ve been experiencing skin issues, your body is running hot, your schedule or brain are running hot or if you’ve been a little congested, this is a great spice for you to try.
Cinnamon is called a “warming” spice for good reason – it literally warms our bodies up from the inside out. Cinnamon also has the power to ground our minds and bodies, loosen congestion, moderate blood sugar, boost our metabolism and digestive fire, and to open our cardiovascular pathways.
Cinnamon is another standby that I add to my breakfast porridge daily. There are rarely mornings when I don’t crave a little grounding, a little help clearing out my system and staying warm in these cool months. I add about ¼ -½ tsp to my pot per serving, a little more on cold mornings when I’m planning to head out for a ride, run or ski.
*If you’ve been feeling cold, been experiencing constipation, or have been keeping an insanely busy schedule, are feeling a little stuffy, or just need a hug, this is a great spice for you.
This is where things start getting interesting. Cloves can be a bit of an acquired taste for they are intensely aromatic and slightly sweet on the tongue. The spice has a cooling effect on the body, while boosting our digestive fire, reducing stagnation and congestion, and stimulating our liver. Cloves can be particularly powerful and welcome through cooler months when we’re eating heavier foods and need a little extra boost to digest them, and they can also help to combat gas, bloating and heartburn if you’re suffering.
When my schedule and/or body are running hot, or if I’m feeling sluggish or stuffy, I add a pinch of a few freshly ground cloves – 2-4 cloves per serving – (ground in a coffee grinder) to my porridge. If I’ve had one too many glasses of low-intervention wine with dinner, I’m sure to add a pinch of clove to my breakfast – it always seems to right the ship.
*If you’re feeling a little off-kilter, are experiencing loose stools or having skin issues, feeling stuffy or sluggish, this is a great spice to add to your porridge.
Ginger is a fresh, spicy addition to your porridge, but unlike spicy spices, it won’t overheat your digestive system, no matter what your constitution may be. Ginger helps to bring our bodies and digestive systems back down to earth and keep them running efficiently (read: on time), helps to burn off stagnation and congestion, helps us fight colds, cleanses our blood, reduces inflammation, eases menstrual cramps…and more. There are very few reasons NOT to include it in your porridge, except if you dislike the flavor.
I love this spice so much that I add ¼ tsp ground ginger per serving to my porridge, and top my bowl with chopped fresh ginger as well. The former may sound a little harsh, but I really feel magnificent (and so does my digestive system) with it as a condiment at breakfast time.
*If your digestion has been variable, or your appetite low or if your tummy has been a bit upset, this spice is a great addition for you. If you feel a cold coming on, add some to keep things moving.
Nutmeg has a fresh, rich aroma and a woody, bittersweet flavor that make it a lovely addition to porridge. Nutmeg aids in digestion soothes diarrhea and menstruation, keeps the liver functioning smoothly, and combats insomnia.
I only occasionally add a pinch of nutmeg to my porridge – ⅛ tsp or less will suffice per serving – but particularly do so when my mind is feeling a bit scattered, any my body is feeling a bit sluggish. This is the spice I add to my bowl when I need a little hug from the inside out.
*If you’re feeling a little scattered, ungrounded, or hard to motivate, add a bit of nutmeg to your breakfast.
There’s one other magic part about making porridge that I simply must share. It’s my breakfast of choice because it serves up so much goodness in such a comforting way, but also because it’s incredibly lo-fi and ridiculously high-impact. I leap out of my breakfast chair ready to take on the world (or a 50-mile bike ride,) and I only need to spend a few minutes considering my morning meal BECAUSE, there are several ways you can cook, and no-cook porridge for breakfast.
On the stovetop
Of course, this is the most straightforward way to make porridge happen for you, but this isn’t actually the fastest or easiest. It requires you to stand near the stove, stirring often, until the grains are cooked completely through – which can take as much as 30 minutes. This is very soothing on slower-paced mornings, and it’s still my favorite way to make porridge because it’s so very sensory…but there are a few hacks I’ve discovered for making this magic happen with just the touch of your magic wand (or something like that.)
While you’re sleeping
…soak the grains and spices in the water while you’re sleeping, then add apples + dates, as well as the soaked grains to a pot and warm them in the morning. This is a darn effective way of cutting down the cook time for your oats, still getting to soak in the sensories of a homemade breakfast, in half the time.
In a rice cooker
…or a pressure cooker, but honestly I really love porridge out of the rice cooker. It cooks the grains better than in a pressure or multi-cooker, which come out quite watery in my experience. This has been my go-to method lately because it allows for more time for me to do my mindfulness practice, journal, prepare myself for the day, watch the deer, go for a run…you get the point. I use a 3-cup rice cooker to make porridge when I’m traveling in the van as well; fewer dishes, faster breakfast, more superpowers with less effort. Yet another reason why a rice cooker is a must-have IMO.
That's ok, just sign up or log in to see this recipe.