Overnight porridge 3 ways

Overnight porridge 3 ways

By
From
Kenko Kitchen
Serves
1
Prep
10 mins
Cooking time
10 mins
Photographer
Elisa Watson

Porridge and winter get along like a house on fire. As soon as you feel the weather cooling down and you see frost on the front lawn, you know it’s time to ditch the summer smoothies and bring out the oats and honey. Ever since I was young, there has been something so comforting about porridge for me. Apart from the weird period I went through when I was in grade one, and the only thing I would eat for breakfast was chicken 2-minute noodles, porridge has always been my thing.

Vanilla oat porridge with vanilla-stewed pear

Ingredients

Quantity Ingredient

Vanilla oat porridge

Quantity Ingredient
35g rolled gluten-free oats
or 35g rolled buckwheat
125ml soy milk
or 125ml almond milk
125g Coconut yoghurt with stewed nectarines, omitting the nectarines
1 teaspoon stevia
1 teaspoon rice malt syrup
or 1 teaspoon raw honey
1/4 teaspoon vanilla powder
or 1 teaspoon vanilla extract

Vanilla-stewed pear

Quantity Ingredient
1 honey pear
or 1 brown pear
1/2 teaspoon stevia
1/4 teaspoon vanilla powder
or 1/2 teaspoon vanilla extract
1 tablespoon coconut nectar
or 1 tablespoon rice malt syrup
60ml water

Method

  1. For the vanilla-stewed pear, cut the pear up into nice chunky slices, then put it in a small saucepan. Add the remaining pear ingredients, stir and cook on low heat for around 10 minutes until the pear is soft. Place the pear in a container and put in the refrigerator overnight.
  2. Place all the porridge ingredients in a bowl and mix to combine. Cover and let the mixture sit in the refrigerator overnight.
  3. If, in the morning, the porridge mixture is a little stiff, simply add a splash of milk or yoghurt and mix in to loosen. Place your stewed pear on top of the porridge, then heat in the microwave on High (100%) for a minute if you would like it warm, or you can eat it the way it is – it tastes delicious hot or cold!

Coconut quinoa porridge with cherries and seeds

Ingredients

Quantity Ingredient
100g cooked quinoa
90g coconut cream
1 teaspoon rice malt syrup
2-3 cherries, pitted
1 teaspoon pepitas
dried mulberries
or fruit or seeds of choice
splash soy milk, if needed
or splash almond milk, if needed

Method

  1. Mix the cooked quinoa with the coconut cream and rice malt syrup. If a looser consistency is desired, add a splash of milk and cover and leave in the refrigerator until the morning. In the morning pull it out of the refrigerator, top with the cherries, seeds and fruit and you’re done. So easy.

Buckwheat bircher with berries and bee pollen

Ingredients

Quantity Ingredient
40g buckwheat groats
small handful mixed nuts
1 small green apple, grated
1/2 orange, juiced
1 tablespoon coconut cream
or 1 tablespoon vegan yoghurt
1 teaspoon stevia
or 1 teaspoon rice malt syrup
1/4 teaspoon vanilla powder
or 1/2 teaspoon vanilla extract
pinch cardamom
pinch cinnamon
pinch nutmeg
berries, to serve
bee pollen, to serve (optional)
pomegranate seeds, to serve (optional)
coconut flakes, to serve (optional)

Method

  1. Soak your buckwheat and nuts overnight in water. Then, in the morning, place all the ingredients, except the ones to serve, in a food processor and blitz until quite smooth. To serve, top with berries and bee pollen, pomegranate seeds and coconut flakes for a little crunch, if desired.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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