31 Ways to Top Your Porridge! The BEST Porridge Toppings to Warm up your Winter.

Has the bitter cold hit where you are yet? It’s come at me like a thief in the night, stealing into the room, filling up the corners with cold, damp air, and has found us all, literally, hunkered down under a mountain of blankets. It’s also had me running for warm breakfasts. Smoothies, be gone! Bring on the porridge.


And admittedly, I’ve never had a great interest in it. Memories of Oliver Twist’s gruel, the yukky skin that sometimes forms when it’s left for too long, and bland, boring nursing home food (which yes, I did feed to many a resident, every fibre of me screaming “I’m sorry, it’s so plain!”).

And yet.

There’s just something about it that’s had me coming back for more. Stacey, one of my legend VH Social Media Magicians, posted a whole lot of incredible porridges last Winter. She turned what had been my disdain of this simple dish, into an entire repertoire of possibilities.

But you all know me. You know how quickly I get sick of dishes, yes? How I can’t even touch cupcakes after the ten batches I made for The Vegan Cookbook had to be perfected, over and over and over? How the thought of making Dhaal at the moment BORES ME TO DEATH?

I’ve always been jealous of people with simple tastebuds; my husband being one of them. Throw a vegemite sandwich (on white bread, shudder!) at him, and he’s content.

Not me. So, this is where this little experiment came in handy. Much like my 37 Vegan Toast Toppings that Will Blow Your Mind, this has kept me interested and satisfied, and will, hopefully, do the same to you.

Start with:

Your own basic porridge recipe. However you like it. Runny or thick. A pinch of salt, or not. Sweetened or unsweetened. Then add your fave topping. Simple.


-I like brown rice syrup or coconut syrup as my sweeteners. Just a touch, as I like to let the topping do the talking.

-I use either Oat or Almond Milk. No water. Yuk. I. Can’t. Even.

-I use all organics, or course.

-I use real, whole oats, that need ‘slow’ cooking (which is still only 10 or so minutes).

-The ‘Coconut’ I refer to is fine, desiccated coconut

-Try adding grated ginger for extra warmth and zing

-Use in season produce- it tastes better and is better for you!

The Classics

Maple Syrup + Pecans + Cinnamon

Maple Syrup + Walnuts + Choc Chips

Brown Rice Syrup + Banana + Cinnamon + Nutmeg

Raw Cacao Nibs + Raw Cacao Powder

Grilled Banana + Lime + Coconut

Fruit Toppings + Compotes

Stewed Rhubarb + Apple + Lemon + Buckinis +Coconut

Pear + Lemon + Coconut

Stewed Apple + Banana

Berries  + Banana

Berries + Apple

Orange Segments + Diced Pineapple

Pineapple + Coconut

Goji Berries + Almonds

Mango (I use frozen mango pieces) + Coconut

Porridges inspired by Dessert, or Bresserts

Banana Cream Pie = Banana + Buckinis + Pecans + Coconut + Cinnamon

Apple Crumble = Stewed Apples + Cinnamon + Nutmeg + Topped with Roasted Oats + Coconut

Cherry Pie = Drop Almond Extract + Vanilla Essence + Stewed Cherries + Crushed Almonds

Lemon Slice = Lemon + Lemon Rind + Coconut + Crushed Almonds + Coconut

Chocolate Cake = Cacao Nibs + Cacao Powder + Chocolate Buttons (even better – left over raw bliss balls)

Pumpkin Pie = Leftover Cooked Pumpkin + Cinnamon + Nutmeg

Sweet Potato Pie = Leftover Cooked Sweet Potato + Cinnamon + Nutmeg

Strawberry Shortcake = Strawberries + Coconut + Vanilla Bean Seeds

Nut Butters + Tahini to the rescue

Blueberries + Raspeberries + Tahini + Buckinis + Pistachios

Banana + Peanut Butter + Cinnamon

Stewed Apple + Almond Butter + Dates + Coconut

Cashew Butter + Banana

Figs + Tahini + Pistachios

Pear + Macadamia Butter + Cinnamon

Tahini + A drop of rosewater + Pistachios

Tahini + Carob Powder

Almond Butter + Chopped Dates

Peanut Butter + Cacao Nibs

So tell me, what will you be trying out tomorrow morning for breakfast?

Adele x

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