Go Back

Pimped up Porridge

Brenda Janschek
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 2


  • 1 cup rolled oats
  • 1 tablespoon whole wheat spelt or rye flour
  • 1 cup warm water
  • 2 teaspoons whey yoghurt, buttermilk, lemon juice or apple cider vinegar
  • 1 cup water
  • 1 small pinch sea salt
  • 1 tablespoon of linseeds flaxseeds
  • 1 heaped teaspoon butter ghee or cream
  • 1 teaspoon your sweetener of choice - pure maple syrup raw honey, rapadura or coconut sugar, brown rice syrup (optional)
  • Slices of banana
  • Blueberries or mixed berries
  • Cinnamon


  • Place oats and spelt flour in a small saucepan.
  • Mix together the warm water and acid medium in a separate bowl
  • Pour over oats and mix through.
  • Cover and leave to sit overnight at room temperature or up to 24 hours
  • Rinse oats in the morning to remove the sour tang of whey, yoghurt.
  • Add oats back into saucepan with 1 cup of filtered water and pinch of salt.
  • Simmer porridge until cooked, around 5 minutes.
  • While porridge is cooking grind up linseeds.
  • Once cooked mix through linseeds and swirl of butter, ghee or cream.
  • Serve topped with sweetener ( optional - I find the fruit adds enough sweetness), banana, berries, nuts and seeds and a good shake of cinnamon


Recipe adapted from Nourishing Traditions