Breakfast, for me, is the most important meal of the day & with the best glutenfree instant porridge, I look forward to getting up, every morning!
After eating plain porridge for a good few years, I had to come up with something a little bit more satisfying. This recipe is inspired by Jamie Olivers’ Granola Dust, because it turns boring porridge oats into a perfect breakfast bowl.
Topped with your favourite fruits, some seeds & a little maple syrup it’s the base for the perfect start to a fantastic day.
The best glutenfree instant porridge
- 1 kg oats
- 250 g nuts
- 125 g seeds
- 250 g dried fruits
- 2 tbsp cinnamon
- 3 tbsp cocoa powder
- 1 tbsp espresso omit or exchange for caffeine free if children will eat the porridge.
- 2 tbsp psyllium husk
- Firstly, pre-heat the oven to 180 degrees.
- Next, place the oats / flakes, nuts & seeds in a large baking tray. Mix & bake for 15 minutes, stirring half-way through.
- Last, but not least, take out the baking tray, add the dried fruits, cocoa powder, espresso & psyllium husk, mix well & let it cool for around 15 minutes.
- Add the mixture to your food processor and blend it until you reach the desired consistency - I like it finely ground, as it cooks faster in the morning. You might want to blend it in smaller portions, depending on the size of your blender. I usually divide it into 3-4 portions.
- Finally, for breakfast, place 50g of instant porridge (roughly 2 big serving spoons) and 250 ml of milk (I prefer oat or almond milk) into a small pot and heat on medium heat. Once simmering, turn down to low heat until it reaches the desired consistency. If you like it thicker, just use less milk and if you like it thinner, simply add a little more milk. Serve with your favourite toppings, such as fresh berries, hemp seeds, maple syrup.
At this point, you’re probably asking yourself, which kind of oats, nuts, seeds & fruits you should use…
I usually use, whatever I have left at home. I’ve used combinations with cashews, almonds, hazelnuts, brazil nuts, walnuts and many more. For seeds, I’ve used chia, sesame, hemp, sunflower & pumpkin seeds and I also used many dried fruits ranging from apricots to raisins.
Further, I ,usually, use a variety of oats. Around 250 g each of millet flakes and classic oats. The rest is a mix of buckwheat, rice & quinoa flakes. I like to mix it up, as the other flakes are higher in protein and other nutrients.
As you can see, there’s no right or wrong, just let your creativity flow and choose your favourites!! I’m sure you’ll love the best glutenfree instant porridge recipe – no matter which ingredients you use!
As always, I hope you have fun trying my recipe.
Show me your results by using #carrotskitchen or simply comment below. 🙂