I know I’ve shared a lot of alternative-grain porridge’s here over the years (sprouted quinoa, millet + pumpkin, cinnamon quinoa, strawberry + rhubarb quinoa, millet + quinoa, not to mention all the others I’ve shared in my books) but truth be told, I’ve always been a huge fan of traditional oat porridge first and foremost. It’s just that for a long time it didn’t love me.
That’s until I started soaking my oats overnight in a mixture of water and yoghurt or kefir. Soaking overnight in water is something I’d done for a long time to improve digestibility and speed up cooking time, but I recently started adding a little yoghurt to takes things even further, create a slight lacto-fermentation process, thus improving digestibility even more. And while I’m not going to go crazy and start eating oats everyday after over 10 years of going without, I can now eat porridge on occasion without the associated sore, bloated tummy I used to get. Happy dance.
For those of you who weren’t really feeling my Roasted quince + cardamom popsicles a few weeks back, here’s another delicious way to use said quince puree in a more seasonally appropriate dish. This one will give you warm belly-hugs in the morning.
Gut-friendly porridge with quince cardamom puree + sweet dukkah
I’m not entirely sure it’s justified, but I always feel a little weary of putting any kind of acid (in this case, the yoghurt) into anything overnight other than glass, so I instead of just soaking the oats overnight in the saucepan I’m going to cook them in the following day, I make more dishes for myself and soak the oats in a glass jar. You can decide which route you’d like to take, cause like I said, I’m not sure if it really makes a difference or not and I might just be a little over the top, lol.
Serves one
1/2 cup quick-cook rolled oats (certified gluten-free if needed)
1/2 cup (125 ml) cold water
2 teaspoons live natural yoghurt, milk kefir or coconut yoghurt
1/2 cup (125 ml) milk of your choice (I use rice milk)
Apple or maple syrup, to drizzle, optional (but delicious!)
The night before, combine rolled oats, water and yoghurt/kefir in a glass jar (with lid) or in a small saucepan* see headnotes, mix well, cover with lid and set aside on your bench overnight.
The following morning, pour contents of the jar into a small saucepan, if not already in there, add milk and good pinch of fine sea salt and bring to the boil, simmer 3-4 minutes whilst stirring until thick and creamy. Pour into a bowl, top with a generous dollop of quince puree (warmed if desired), a sprinkle of sweet dukkah and a little drizzle of apple or maple syrup. This makes the perfect amount for one serve, however it can easily be scaled up to feed more.
9 Responses
This is an really important one.Thanks for sharing this.Will try this on weekend.
This looks yum. I love Quince and just got some from a tree I spotted in our neighbourhood last week when out walking with the kids. I love porridge and often enjoy ithe with my boys for lunch when we get home from play centre each day. I love cooking it with frozen blueberries then adding raw walnuts and a chopped gold kiwifruit on top. So yum! It annoys me that my husband and daughter don’t like it cause its such a good healthy meal and cheap too. Love your blog x
Porridge for lunch sounds perfect for these cold days! xx
Great recipe
This sweet dukkah looks so good and delicious !!
oww, this recipe looks exquisite. Thank you for this excellent recipe, I will try.
Such a great idea! This is the first time I heard about soaking oats overnight in a mixture of water and yoghurt. Does flavor of porridge change after you soak oats like this?
The flavour is not really noticeable x
The flavour is not really noticeable x