I make porridge all the time, especially in the winter, but I’m not usually very adventurous with it. Oats, milk, water, and maybe a bit of honey or maple syrup drizzled over the top. This superfood porridge is much more exciting, and is absolutely full of goodness.
As well as the oats, I cooked some quinoa, flax seeds and chia seeds right into the porridge. They give the oatmeal a more interesting texture (slightly more gelatinous than normal porridge, though not in a bad way!), and also give a really lovely, nutty flavour – not to mention the extra magnesium, calcium, iron, and fibre.
To up the superfoods even more, I topped my porridge with pumpkin seeds, blueberries, raspberries and blackberries. When you stir them through, the berries leave beautiful red and blue streaks across the porridge – it’s incredibly beautiful, super healthy, and unbelievably delicious all at once. Not a bad way to start the day.
Since quinoa takes a bit longer to cook than oats do (about 20 minutes), this superfood porridge isn’t quite as quick to make as normal porridge, so it’s the perfect thing to save for a weekend brunch – cook up a big panful and let everyone add their own toppings. I made a nice big batch in this gorgeous gold and silver saucepan from Marks and Spencer’s new Chef range. It’s super stylish and well-made, and the oven-proof lid and handle mean it’s really versatile too. I can’t wait to experiment with it more.
The lovely bowl you can see in the photos, in that gorgeous dusky blue-grey colour, is also from M&S. They have some really pretty stuff! Perfect for a winter breakfast.
You can check out the rest of the M&S Chef range on their ‘Super Brunch’ page, where you’ll also find some gorgeous recipes made using the products. I’m loving the look of the ‘bowl that’s big enough for a proper brunch’!
Superfood porridge with quinoa, chia and flax
- 70 g quinoa (~ 1/4 cup)
- 100 g oats (~ 1 cup)
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- 500 ml milk, any kind (~ 2 cups)
- 500 ml water (~ 2 cups)
- 1/2 tsp vanilla extract
- 3 tbsp maple syrup
- 2 tbsp pumpkin seeds
- Handful fresh berries, to serve
- Add the quinoa, oats, chia seeds and flax seeds to a large saucepan, and add the milk, water, vanilla and maple syrup. Mix thoroughly, and place over a medium heat. Bring to a gentle simmer and cook, stirring regularly, for around 20 minutes, until the quinoa is very soft and the mixture has reached your desired consistency.
- Serve topped with pumpkin seeds and fresh berries.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.