porridge

The secret to great polenta is to use the right ratio of liquid to cornmeal.

Smooth and Creamy Polenta Recipe

(5 ounces; 140 grams) medium or coarse cornmeal/polenta (see note)

Kosher salt

(1 ounce; 30 grams) unsalted butter or extra-virgin olive oil

If Using the Presoaking Method: Combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat. Continue with step 3.

If Using the Standard Method: Add water, milk, or stock to a large saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling).

Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for presoaked cornmeal and 50 minutes for dry cornmeal. Season with salt.

Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain.

Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.

This oatmeal bar is made with cooked oatmeal, and an assortment of toppings including berries and other fruit, nuts, chocolate, and sweeteners.

Best Oatmeal Toppings

organic rolled oats or 1 cup steel-cut oats

Figs

berries

Raisins

bananas

Sliced peaches, plums, or nectarines

Dates

herbs

nuts,

Granola

Bran flakes

Shredded coconut

Chopped chocolate or chocolate chips

Mini marshmallows

Honey

Maple syrup

In a large saucepan over high heat, bring the water and/or milk to a boil.

Stir in the oats. Reduce the heat to medium-low and simmer until the oats are tender, 5 to 10 minutes for rolled oats and 20 to 25 minutes for steel-cut oats.

Remove from the heat and cover until serving. If the oats thicken a little too much for your liking, stir in a little more hot water or milk until it comes to your desired consistency.

Make the oatmeal

Divide the oatmeal between four bowls and top or stir in your favorite additions. (For some inspiration, see the photo above and the variations below.) Originally published February 5, 2019.

Top the oatmeal

Start the day right with this healthy baked banana porridge containing walnuts, banana and cinnamon. Bananas are a good source of the amino acid tryptophan, which the body needs to make the feel- good hormone serotonin. When eaten with a carb source such as oats, the brain can absorb the tryptophan easily.

Baked banana porridge

bananas,

jumbo porridge oats

cinnamon

milliliters

walnuts, roughly chopped

Heat oven to 190C/170C fan/gas 5. Mash up one banana half, then mix it with the oats, cinnamon, milk, 300ml water and a pinch of salt, and pour into a baking dish. Top with the remaining banana halves and scatter over the walnuts.

Bake for 20-25 mins until the oats are creamy and have absorbed most of the liquid.

Ochazuke is an iconic Japanese rice and green tea recipe. Make it at home in a flash!

Ochazuke - お茶漬け

cooked, warm Japanese rice

green tea

salmon fillet,

nori seaweed

rice rice

sesame seeds

shungiku, mitsuba,

wasabi (optional)

Soy sauce (optional)

Sprinkle salt on both sides of the salmon filet and transfer to a cooking tray covered with parchment paper.

Turn the oven to broil and move the oven rack to the highest position. Broil the salmon for 10-12 minutes, until cooked through. Use a fork or chopsticks to break the salmon into small flakes.

Put the rice in a bowl and pour enough green tea to cover 3/4 of the rice.

Add all the toppings and serve immediately. 

You'll LOVE this healthy breakfast porridge recipe! Made with whole oat groats, it's super creamy, hearty, and satisfying. Adapted from Whole Food Cooking Every Day by Amy Chaplin.

Porridge

whole oat groats (soaked overnight* (SEE NOTE))

filtered water

sea salt

Whole Oat Porridge (above)

butternut squash

tamari (more for serving)

ginger

garlic (grated)

white miso paste

For the Whole Oat Porridge (base recipe): Drain and rinse the oat groats and transfer them to a blender. Add 4 cups fresh water salt and pulse until the grains are coarsely ground. Pour into a medium pot and bring to a boil over high heat, whisking frequently. Cover the pot, reduce the heat to low, and simmer for 30 minutes, stirring occasionally to prevent sticking, until the grains are soft and the porridge is creamy. Serve hot, with desired toppings.

For the Butternut Squash &amp; Ginger Variation: Follow the directions for the oat porridge recipe above, adding the squash, ginger, and garlic to the pot along with the oat mixture and cook as directed until the porridge is creamy and the squash is soft. Add the tamari and adjust the seasoning to taste. Garnish with scallions, pepitas, parsley, and serve with sesame oil and tamari, for drizzling.

For the Miso &amp; Avocado Variation: Follow the directions for the oat porridge recipe above. Once your porridge has thickened, turn the heat off and stir the miso paste into the hot porridge until it's dissolved. If your porridge becomes thinner at this point (like mine did), continue stirring over low heat until it thickens, 15 to 20 minutes. Serve with sliced avocado, tamari, scallions, sesame seeds, and microgreens.

Slimming World Friendly Biscoff Porridge

Oats - Healthy Extra B

Milk

1tsp Biscoff topping sauce

Biscoff Biscuit - 2 syns

Measure out the oats and oat milk, and combine and pour half a tsp of Biscoff topping sauce into the mixture and microwave in your bowl for 3 minutes.

Once the oats are cooked, pour the rest of the Biscoff topping sauce on top of the oats and either place the biscuit on top, or crumble into the oats!

Our Keto Oatmeal Recipe is quick and easy to make, and there's nothing quite like a filling bowl of "Hot Porridge" on a cold morning!

Keto Oatmeal / Porridge Substitute Recipe - Low Carb, Tasty &amp; Super Healthy

Golden Flaxseed Meal

Coconut Flour

Chia Seeds

Unsweetened Almond Milk

Heavy Cream

Sugar-Free Maple Syrup

Vanilla Essence

Place the dry ingredients into a small saucepan and mix together.

Add the remaining ingredients.

Place the saucepan over medium heat and whisk the ingredients together for about 10 minutes until it has thickened and is warmed through.

Pour into a bowl&nbsp;and top with your favorite toppings - we recommend extra Sugar-Free Maple Syrup and chopped Pecans.

https://www.youtube.com/watch?v=hEpi0qx2WHw

Just 4g Net Carbs - This Tasty Keto Oatmeal and Porridge substitute recipe contains no high carb oats. Instead uses chia seeds that contain healthy Omega 3s and Flaxseed with some other healthy ingredients.

Free Printable Recipe Card & Ingredient Links: https://www.myketokitchen.com/keto-recipes/keto-oatmeal/

Keto Oatmeal Ingredients

2 tablespoons of Golden Flaxseed Meal
2 tablespoons of Coconut Flour
2 tablespoons of Chia Seeds
½ cup of Unsweetened Almond Milk
2 tablespoons of Heavy Cream
2-3 tablespoons of Sugar-Free Maple Syrup
1 teaspoon of Vanilla Essence

Keto Oatmeal Nutrition:

4g Net Carbs (Net Carbs = Total Carbs - Fiber)

Serving: 1 cup | Calories: 381kcal | Carbohydrates: 21g | Protein: 9g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 265mg | Potassium: 211mg | Fiber: 17g | Sugar: 1g | Vitamin A: 440IU | Calcium: 357mg | Iron: 3mg


If you love our recipes and want us to make more tasty keto recipes please like our videos and subscribe to our channel.

For thousands more low-carb Keto Recipes visit our website: https://www.myketokitchen.com/

About My Keto Kitchen
My Keto Kitchen takes everyday meals and turns them into easy to make low-carb recipes for people on the ketogenic diet. 

Most of our recipes are suitable for Paleo and are Gluten-Free also.

Follow us on:
Pinterest: https://www.pinterest.com.au/myketoki...
Instagram: https://www.instagram.com/myketokitchen/
Facebook: https://www.facebook.com/MyKetoKitchen/
Twitter: https://twitter.com/myketokitchen/

#ketorecipes #myketokitchen #ketobreakfast

Keto Recipe - Oatmeal & Porridge Substitute - Tasty Low Carb, Healthy Breakfast Cereal (Omega 3s)

Starte den Tag mit einem ausgewogenen Fitnessfrühstück! Mit unserem REWE Rezept bereitest du erfrischendes Protein Porridge mit der Extra-Portion Eiweiß zu.

Protein Porridge

g Haferflocken

EL geschrotete Leinsamen

400 ml Milch

Banane

200 g körniger Frischkäse

g Mandeln

g Kürbiskerne

Prise(n) Meersalz

EL Ahornsirup

g Blaubeeren

An easy oatmeal that is delicious, easy to make and will satisfy your sweet tooth without added sugar! Top it with your favourite fruits and nut butter to keep you fuller for longer.

Healthy Banana Almond Oatmeal

rolled oats (1/2 cup)

water (1/2 cup)

120 milliliters unsweetened almond milk (1/2 cup)

salt

tsp vanilla extract

stevia

almond

Pour everything except almond butter and banana into a deep saucepan and stir to mix together.

Bring it to boil then turn the heat down to low.

Cook until oats are soft, stirring occasionally. Depending on the cut of your oats, this will take about 5 mins or more.

Remove from heat then cover the pot with a lid and let it sit for another 2 mins.

Serve with some freshly sliced bananas and nut butter! Some choc chips or shredded coconut are great for oatmeal too!

This pink strawberry baked oatmeal is blended and baked to a cake-like consistency with an optional hidden cheesecake center! All you need is just 7 ingredients and under 30 minutes for this, gluten-free, refined-sugar-free, and optionally dairy-free strawberry oatmeal!

Strawberry Cheesecake Baked Oatmeal

oats

strawberries (fresh

milk of choice

maple syrup

tsp baking powder

Tbsp cream cheese (use dairy-free

Preheat the oven to 355ºF/180ºC. For the instructions on how to make this in a microwave, read past the oven method.

Add the oats to your food processor and blend into a floury consistency. If you&#039;re using oat flour then skip this step.

Add all of the remaining ingredients apart from the cream cheese to the food processor and process until smooth and well combined. Taste and adjust the sweetener if preferred.

Pour the strawberry oatmeal into a heat-proof bowl or ramekin and then spoon the cream cheese into the center, gently pressing it down so it's hidden in the center of the oatmeal.

Bake the strawberry cheesecake oatmeal at 355ºF/180ºC for around 15 minutes - it&#039;s okay if the oatmeal is slightly gooey still. Feel free to increase the time by 2-3 minutes for drier results.

You can then serve the oatmeal immediately or top with more sliced strawberries and optionally a little coconut whipped cream or white chocolate drizzle.

Make sure to use a heat-proof, microwave-safe dish with higher sides for when the oatmeal puffs up.Heat for between 1:30-3:00 minutes on full power until it&#039;s baked through - this will depend on your microwave power so start at 1:30 minutes, check, and increase in 15-20 second spurts.

To Make In The Microwave:

Store: for the best results, this strawberry cheesecake baked oatmeal is best consumed when warm, fresh from the oven. However, any leftovers can be stored covered in the refrigerator for 2-3 days (potentially longer, but I haven&#039;t checked).To freeze: wrap the strawberry baked oatmeal well and store for up to 1 month. Allow it to thaw in the refrigerator overnight before reheating.To reheat: you can reheat the strawberry baked oatmeal in the oven or microwave until warmed through. I suggest 45-60 seconds on high power in the microwave, increasing if needed or 10-15 minutes in the oven.

How To Store

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

Mixed Grain and Coconut Porridge

coconut milk

grains

coconut flakes

raisins

kosher salt

Earl Grey tea

Bee pollen and toasted unsweetened coconut flakes (for serving)

Bon Appétit

Spoon 2 Tbsp. cream off the top of coconut milk into a small bowl. Whisk in a pinch of salt and set aside.

Bring grains, coconut flakes, maple syrup, a pinch of salt, remaining coconut milk, and 4 cups water to a boil in a large saucepan over medium-high heat. Reduce heat and simmer, stirring occasionally, until grains are chewy-tender and most of the liquid has been absorbed, about 1 hour.

Do Ahead: Porridge can be made 4 days ahead. Let cool; cover and chill.

Bring raisins, maple syrup, salt, and 1 cup water to a simmer in a small saucepan over medium heat. Cook until raisins are plump and about half of the water is evaporated, 12–15 minutes. Add tea bags and let raisin mixture cool.

Divide porridge among bowls and top with reserved coconut cream. Remove tea bags from raisins and spoon raisins and some of their syrup over porridge. Sprinkle with bee pollen and coconut flakes.

Do Ahead: Raisin mixture can be made 2 weeks ahead. Cover and chill.

Take your porridge to new levels at breakfast time with these divinely soft and sweet poached pears, plus almond butter topping. Mornings never tasted so good

Vanilla poached pears with almond butter porridge topping

pears

caster sugar

juice of ½ a lemon

vanilla pod (alternatively, use 1 tsp vanilla bean paste)

almond butter

almonds

Peel, halve and core the pears. Mix the sugar and lemon juice with&nbsp;200ml water in a small saucepan. Halve the vanilla pod and scrape the seeds into the pan, then add the pod (or add the vanilla bean paste). Heat until the sugar has dissolved.

Add the pears and cover the surface with a circle of baking parchment (this will ensure the pears cook through evenly). Cook for 15-20 mins until the pears feel soft when poked with a knife, then leave to&nbsp;cool. Can be kept chilled in the liquid for up to one week.

Meanwhile, make your porridge. Mix the&nbsp;almond butter with enough poached pear liquid to form a drizzling consistency, then spoon over the porridge and top the bowls with the pears. Scatter with the&nbsp;toasted flaked almonds.

This creamy porridge is the perfect breakfast treat.

Creamy vanilla porridge with brown sugar apples

(180 grams) rolled oats

(750 milliliters) milk

300 milliliters pure (thin) cream,

vanilla bean, split, seeds scraped

Brown sugar apples

red apples, cored,

brown sugar

honey

This delicious basic&nbsp;Easy Baked Oats&nbsp;recipe is the perfect healthy breakfast dish. A no stir&nbsp;porridge, or baked porridge, is Slimming World plan friendly, and easy to make ahead. Serve with juicy raspberries and blueberries!

Easy Baked Oats

g Yogurt

g Oats

vanilla extract

g Mixed berries

Yoghurt

Preheat oven to 180c (fan).&nbsp;

Mix your yoghurt, eggs, oats and vanilla extract together until combined. &nbsp;

Stir in the berries.&nbsp;

Pour into a small dish.

Bake for 30 minutes until golden and cooked though.&nbsp;

If you would like top with a spoonful of yoghurt, a couple of whole berries and a drizzle of honey.&nbsp;

Grab a spoon and enjoy!

This 5-ingredient rice porridge from Abra Berens is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

Cheesy Rice Porridge With Greens

chicken broth

jasmine rice, rinsed until water runs almost clear

sharp cheddar

Chili oil (for serving)

Pure cold-weather comfort in a bowl, this easy, cheesy rice porridge from chef Abra Berens’s new grain-and-bean-focused cookbook, Grist, has just five ingredients. For a thicker, creamier porridge, feel free to cook the rice for a few extra minutes until it is beginning to fall apart. ​​To make it vegetarian, use vegetable broth or water in place of chicken broth.

Bring broth and a few pinches of salt to a boil in a medium saucepan. Add rice and cook until tender, 15–20 minutes. Remove from heat.

Grate cheese on the large holes of a box grater directly into porridge and stir until cheese is melted (porridge will thicken a little). Add kale and stir until slightly wilted.

Ladle porridge into bowls and drizzle with chili oil.

Top 40 porridge recipes from across the web

The most viewed porridge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smooth and Creamy Polenta Recipe

Best Oatmeal Toppings

Baked banana porridge

Ochazuke - お茶漬け

Porridge

Keto Oatmeal / Porridge Substitute ...

Protein Porridge

Healthy Banana Almond Oatmeal

Strawberry Cheesecake Baked Oatmeal

Mixed Grain and Coconut Porridge

Vanilla poached pears with almond b...

Creamy vanilla porridge with brown ...

Easy Baked Oats

Cheesy Rice Porridge With Greens

Apple-Delicata Squash Porridge

Chao Ga (Vietnamese Chicken Porridg...

Savory Porridge with Miso, Shiitake...

How to Make the Best Oatmeal

Dak Jook

Cháo Gà (Vietnamese Chicken Rice Po...

How to make porridge

Sweet Fonio Porridge Recipe

Chocolate porridge

Mum's Chicken Congee (SIMPLE METHOD...

TIRAMISU OVERNIGHTS OATS (vegan)

Pork and Shiitake Congee

Basic Congee Recipe - 粥

Vanilla-almond chia breakfast bowl

Blueberry Bircher pots

Thai Breakfast Rice Soup with Shrim...

Instant Pot Millet Porridge

Black Sesame Porridge (Heukimja Juk...

Congee with Spring Vegetables and G...

Pumpkin Porridge (Hobakjuk)

Grain-free Porridge

Overnight Oats mit Walnüssen und Ba...

Jok, or Savory Rice Porridge

Bubur Lambuk, a lightly spiced Rice...

Simple Spinach Khichdi

The most viewed porridge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine