If you follow the Ayurvedic diet, then you may be familiar with the idea that Ayurveda suggests eating warm breakfasts in the morning. This porridge recipe is a tasty and healthy way to follow Ayurvedic principles without going too far out of your way to prepare a simple breakfast.
Porridge, similar to oatmeal, is essentially warm cereal. Unlike oatmeal, however, it is not always made of oats. Porridge can be made from a variety of grains, veggies, and even legumes.
For this porridge recipe, we stuck to oats as they’re one of the more popular choices to cook with in the morning and work well in this recipe. The oats are combined with ground cardamom and cinnamon and lightly toasted before they’re cooked.
You can use your favorite plant-based milk for this porridge recipe, whether that’s almond milk, coconut milk, or pea milk. Whatever type you choose, go for the unsweetened version to keep this recipe natural and authentic to Ayurvedic principles.
Instead, you can sweeten your porridge with Indian jaggery (a type of natural cane sugar from Asia) or just load up on the stewed fruit. You can use any kind of seasonal fruit that you like, simply cook the fruit until it’s warm and tender before eating it with your porridge.
Ayurvedic belief dictates that raw and cooked food shouldn’t be mixed as it can cause bloating or acidity, which would be the case if you were to mix raw fruit with the cooked porridge. Cooking your fruit only takes about 10 minutes and results in a delightfully tender texture that you’ll love.
Cook time: 10 minutes
Prep time: 5 minutes
- 1/2 cup of old-fashioned oats
- 3/4 cup water
- 1/4 cup plant-based milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- Jaggery for sweetening optional
- seasonal fruit sliced
- Place a saucepan over medium heat. Once hot, add in the oats and spices and give everything a stir for about 20 seconds over the heat.
- Pour the water into the oats and cook over medium-low heat until the water has reduced.
- Add the milk and continue cooking until the milk has reduced and the oats are tender. If using jaggery, stir that in as well.
- Meanwhile, in a separate saucepan, add the sliced fruit with a little bit of water (about 2 tablespoons) and cover the saucepan with a lid. Cook the fruit over medium-low heat until the fruit is tender; about 10 minutes.
- Pour your porridge into a bowl then top with stewed fruit.
Recipe adapted from blog.apothecary7.com