This supercharged, high-protein Thermomix porridge recipe is a crowd favourite. In fact, it’s probably my most popular to date. It’s even been featured on I Quit Sugar a few times.
The issue with standard porridge? It’s not a balanced meal. Which isn’t so great for breakfast, because it means you’re hungry again within an hour or two. No matter how you adorn it, regular porridge is extremely high in carbohydrates and low in protein.
Now, I’m not going to deny anyone a delicious bowl of porridge with cream and a lick of maple syrup from time to time. (Soul food is an important food group!) However on a day-to-day basis, a balanced breakfast – with a good amount of quality protein and fat – is the key to happier, more productive mornings. For both adults and kids alike.
So, what’s the answer, fellow porridge lovers?
As usual, I look to traditional cultures for inspiration. Most of them consume grains in the form of porridge, just as we do. But there are two distinct differences in the way they go about it.
1) They consume porridge as a savoury dish.
Anywhere you travel (outside our recently inhabited continent, at least), different forms of savoury porridge are the norm. In China they call it congee and if you’ve spent holidays feasting in Indonesia, you’d know it as bubur. It’s commonly topped with eggs, meat and other forms of protein. And it’s delicious!
2) They soak or ‘ferment’ their grains, before cooking.
This practice drastically boosts digestibility, by de-activating substances that interfere with nutrient absorption. In small amounts, these substances – sometimes referred to as ‘anti-nutrients’ – are fine and may even offer some health benefits. However, in our modern world, where traditional methods of food preparation have been abandoned, we’re definitely overdoing it. (Especially where our children are concerned.)
The good news for busy folk is that it’s incredibly simple to prepare porridge in a way that maximises the available nutrients. Simply soak them in a little water and apple cider vinegar overnight.
My nourishing take on regular porridge
I set about creating my own delicious version of ‘traditionally inspired’ porridge. And even though my immediate family grimaced at the notion of garlic (gasp!) and other savoury ingredients making their way into a porridge recipe – they were forced to eat their words, upon tasting it. (Pun unintended.)
The secret ingredient for mind-blowing flavour and satiety is homemade bone broth. This also helps to increase the digestibility of virtually every ingredient you decide to throw in. (And with this recipe, I regularly throw in half my fridge! It’s the perfect way to use up leftover meat and vegies from the night before. Trust me, it works).
And I used to garnish with organic button or swiss brown mushrooms, but ever since I interviewed this guy, I’ve switched to better quality varieties!
Why I love Thermomix porridge
My unapologetic appliance bias will show here. I love cooking Thermomix porridge and this savoury recipe is no exception. It’s the set and forget-ness of it. I’m easily distracted and have burnt far too many pots, in my time – especially with porridge!
Want to cook it on the stovetop?
It’s just as delicious and just as easy (unless you happen to be as distractable as I). Use a knife to finely chop everything, saute in a medium sized pot over high heat for a few minutes. Then add your broth, oats and other ingredients and cook for another 15. Easy!
This Thermomix porridge recipe is versatile enough to use with any leftover meat or vegetables and you can also substitute the oats for any other grains. If you're organised enough, you can soak the oats overnight to improve digestibility. Either way, the morning prep is a breeze!
- 1 cup rolled oats
- 1 cup water
- 1 tbl apple cider vinegar
- 1 tbl ghee or butter
- 1 clove garlic, peeled (garlic lovers: use 2)
- 4 shallots, roughly chopped
- 2 cups homemade chicken broth (or beef, fish)
- 1-2 tsp maple syrup (optional)
- ¼ tsp salt (if your broth is unseasoned)
- White pepper to taste
- 2 tsp butter for garnish
- Additional options: mushrooms, herbs, leftover veggies & meat, miso.
- Night prior (optional): In a pyrex bowl, soak the oats in water and vinegar, covered, at room temperature. Rinsing them the next morning will give a much more delicate texture, but isn't required to remove the anti-nutrients.
- Place the garlic, shallots, ghee (and any herbs you might like to add) in the TM bowl and chop for 3 seconds on speed 7. Scrape down.
- With the MC off, saute for 3 minutes, varoma, speed 1. Then add the soaked oats, broth, maple syrup, salt and pepper (along with any leftover meat or vegetables) and cook, with MC in place, for 15 minutes, varoma, reverse speed 2.
- Whilst this is happening - and this step is completely optional - I love to saute some thinly sliced mushrooms and whatever herbs I have on hand over high heat on the stove to use as a garnish.
- In any case, garnish with an additional teaspoon of butter and a sprinkling of herbs and enjoy!
Would love, love, LOVE to hear how you go with trying this one! Particularly any converted skeptics. ;)