Spiced autumn porridge


Autumn's here and the leaves are turning golden. Porridge is the perfect autumnal breakfast and this spiced version mirrors the colours outside. It's also warming and energising to prepare you for cooler days ahead.

Turmeric and ginger are great additions to your diet at this time of year. They support the immune system with their anti-oxidant, anti-bacterial and anti-inflammatory properties. Both are also warming spices that support circulation. Cinnamon adds spicy sweetness as well as supporting blood sugar balance.

Porridge spices

While this porridge is made of oats, other grains like buckwheat, amaranth or quinoa would work well too. I've stuck with oats, as I really like their steady release of energy and soluble fibre, which soothes the gut. They also contain B vitamins and a number of minerals including iron, magnesium, zinc and manganese. For this recipe, I used gluten free pinhead oats which are coarser than the jumbo or rolled kind, but any oats will do. If you're using other varieties, you may need to adjust the cooking time. 

Adding grated apple gives some crunch and sweetness. Apples also contain pectin, another kind of soluble fibre that supports digestion and the production of good bacteria in the gut.

Spiced porridge

Spiced Autumn Porridge

Serves 2


1/2 cup oats (I used gluten free pinhead oats)- soaked overnight
1 cup water
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
2cm fresh ginger - finely grated
1/2 cup unsweetened full fat coconut milk (I use Biona) or almond milk
1 apple - coarsley grated
Handful of coconut flakes
1 tbsp bee pollen

Soak the oats overnight in 1 cup of water. Drain, rinse and add to a saucepan with 1 cup of fresh cold water. Cook on a low heat for around 15 minutes stirring regularly, until most of the water has absorbed and the mixture has formed a thick consistency. Add the turmeric, cinnamon, ginger and apple and mix in the coconut milk. Remove from the heat and serve sprinkled with the coconut flakes and bee pollen.

Spiced porridge