Five perfect porridge recipes to keep you going until lunch time

Baked, overnight or cooked fresh - we can't get enough  of these porridge recipes.

Five perfect porridge recipes to keep you going until lunch time

Baked, overnight or cooked fresh - we can't get enough  of these porridge recipes.

There's nothing quite as satiating in the morning as a bowl of deliciously creamy porridge, especially as the weather starts to cool down.

If you're looking for new ways to spice up this old staple, look no further. Sam Wood, one of Australia's top health and fitness experts, has shared five delicious recipes that are easy to make and will add a real twist to your morning routine.

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Cashew, date and banana quinoa porridge

Serves: 1

Prep: 5 minutes

Cook: 25 minutes

Ingredients:

1/4 cup(s) quinoa (raw) 1/2 cup(s) water 1 pinch salt 1/3 cup(s) almond milk (unsweetened) unsweetened 1/2 teaspoon(s) vanilla extract 1/2 teaspoon(s) cinnamon (ground) 1 tablespoon(s) cashews (natural) finely chopped 1 medjool date(s) finely chopped 1/2 banana(s) diced

Method:

Soak quinoa for 10 minutes and rinse under cold running water. Bring water and salt to the boil and add the quinoa, bringing to the boil once again. Reduce the heat and cover, cooking for 10 minutes or until the water has evaporated. Remove the cover and add milk, vanilla, cinnamon, cashews, date and banana and stir well. Cook for another 5-10 minutes or until thick and creamy and most of the liquid has absorbed.

Coconut and almond overnight oats

Serves: 1

Prep: 5 minutes

Ingredients:

1/4 cup rolled oats (or quinoa flakes) 1/2 tablespoon coconut (shredded) 1 tablespoon almongs (raw and unsalted) 1.5 teaspoon chia seeds 0.5 teaspoon cinnamon (ground) 1/2 teaspoon vanilla extract 1/3 cup coconut milk (from carton or milk of your choice) 2 tablespoon yoghurt (greek) 1/4 cup mixed berries (fresh or if frozen, thawed)

Method:

Combine oats, coconut, almonds, chia seeds, cinnamon and vanilla extract in a glass jar. Add coconut milk and soak, covered, in the fridge overnight. In the morning, stir through yoghurt and serve with berries

Vegan apple raspberry baked porridge

Serves: 1

Prep: 10 minutes

Cook: 25 minutes

Ingredients:

1.5 tablespoon(s) linseed meal 3 tablespoon(s) water 1/2 cup(s) rolled oats (or quinoa flakes) 1/4 cup(s) coconut milk (from carton) 1 apple (green) grated 1/4 lemon(s) juiced 1/2 cup(s) raspberries (fresh or frozen) 1 tablespoon(s) yoghurt (coconut)

Method:

In a small bowl, combine the linseed meal and water. Leave to sit for 5-10 minutes until water has been absorbed and it forms a gel-like consistency. Preheat oven to 180°C. Line a small baking dish. Combine the oats, coconut milk, linseed gel, apple and lemon in a bowl. Gently stir through the raspberries. Pour into the baking dish. Place in the oven and bake for 25 minutes or until golden. Remove baking dish from the oven and serve with coconut yoghurt.

Katie's vegan choc peanut butter porridge

Serves: 1

Prep: 5 minutes

Cook: 10 minutes

Ingredients:

1/2 cup(s) rolled oats (or quinoa flakes) 1/2 tablespoon(s) cacao powder 1 cup(s) almond milk (unsweetened) 1 teaspoon(s) pure maple syrup 1 tablespoon(s) peanut butter (smooth) - for serving

Method:

In a small saucepan over medium heat, add the oats, cacao powder and almond milk. Mix together well. Cook for 5 -10 minutes, based on your desired consistency. Remove from the heat and stir in the maple syrup. Transfer to a bowl and top with peanut butter to serve.

Strawberry and maple porridge

Serves: 1

Prep: 5 minutes

Cook: 10 minutes

Ingredients:

1/2 cup(s) rolled oats (or quinoa flakes) 1 cup(s) coconut milk (from carton) 1/2 teaspoon(s) cinnamon (ground) 1 cup(s) strawberries (fresh or frozen) quartered 1 tablespoon(s) pepitas (pumpkin seeds) 1/2 teaspoon(s) pure maple syrup

Method:

In a small saucepan over medium heat, add the oats, coconut milk and cinnamon. Mix together well and cook for 5-10 minutes, based on your desired consistency. Remove from the heat and transfer the porridge into a bowl. Top with strawberries, pepitas and a drizzle of maple syrup.