13 Warm Porridge Bowls That Make Cold Mornings Something to Look Forward To

There is something about a warm bowl of porridge on a chilly morning that just feels like a hug. It is cheap, it is filling and it takes only a few minutes to make. Porridge also goes far beyond plain oatmeal. Around the world people cook buckwheat, millet, cornmeal, semolina and rice into creamy breakfast bowls, each with its own story. Whole grain porridge gives you fiber that helps keep you full until lunch. Want more morning ideas? See our high protein breakfast ideas. Grab a pot and a spoon and let us warm up..

Maple Pecan Oat Porridge, the Coziest Bowl of the Season

This is the porridge to make on the first truly cold morning of the year. Rolled oats are simmered in milk until thick and creamy, then topped with toasted pecans, sliced banana, a drizzle of maple syrup and a pinch of cinnamon. The nuts add crunch and the maple melts into every spoonful. It takes about ten minutes and keeps you warm until lunch. Do you like your oats thick or a little runny?

You will need: 1 cup rolled oats, 2 cups milk or a mix of milk and water, a pinch of salt, 1/2 teaspoon cinnamon, 1 banana sliced, 1/4 cup toasted pecans, 2 tablespoons maple syrup.

How to make it: 1. Bring the milk and salt to a gentle simmer. 2. Stir in the oats and cinnamon. 3. Cook 5 to 7 minutes, stirring often, until creamy. 4. Spoon into bowls and top with banana, pecans and maple syrup.

Apple Cinnamon Oats That Smell Like Pie

Apple and cinnamon is the classic fall flavor for a reason. Grated apple is stirred right into the oats as they cook, so it melts in and makes the whole bowl naturally sweet. Top with crisp green apple slices for a fresh crunch. It smells like apple pie while it cooks, which makes getting out of bed a little easier.

You will need: 1 cup rolled oats, 2 cups milk or water, 1 apple grated plus a few slices to top, 1 teaspoon cinnamon, 1 tablespoon honey or maple syrup, a pinch of salt.

How to make it: 1. Simmer the milk, grated apple, cinnamon and salt for 2 minutes. 2. Stir in the oats. 3. Cook 5 minutes until creamy. 4. Sweeten to taste and top with apple slices.

Peanut Butter and Strawberry Porridge

This bowl tastes like a peanut butter and jelly sandwich, but warm and cozy. A big spoon of peanut butter melts into the hot oats, and fresh strawberries add sweet, juicy bites. Peanut butter adds some protein and healthy fat, so this porridge is great before a busy morning or a workout. Quick poll: A) crunchy peanut butter or B) smooth?

You will need: 1 cup rolled oats, 2 cups milk, 2 tablespoons peanut butter, 1 cup sliced strawberries, 1 tablespoon honey, a pinch of salt, a few banana slices (optional).

How to make it: 1. Cook the oats in milk with salt for 5 minutes. 2. Spoon into bowls. 3. Add a big spoonful of peanut butter to each bowl. 4. Top with strawberries, banana and a drizzle of honey.

Buckwheat Kasha, a Russian Breakfast Classic

In Russia and Eastern Europe, buckwheat kasha is everyday comfort food. Toasted buckwheat groats are simmered until soft and nutty, then served with butter and milk or a little honey. Despite the name, buckwheat is not wheat at all, so it is naturally gluten free. It has a deep, earthy flavor that many people love once they try it. Have you ever eaten buckwheat?

You will need: 1 cup toasted buckwheat groats (kasha), 2 cups water or milk, a pinch of salt, 1 tablespoon butter, honey and warm milk to serve.

How to make it: 1. Rinse the buckwheat and add to a pot with the water and salt. 2. Bring to a boil, then cover and simmer on low for 12 to 15 minutes. 3. Turn off the heat and let it steam 5 minutes. 4. Stir in butter and serve with warm milk and honey.

Creamy Millet Porridge With Strawberries

Millet is a tiny golden grain eaten for thousands of years across Africa and Asia. When cooked with extra liquid it becomes soft and creamy, a lot like polenta. It has a mild, slightly sweet flavor that goes well with fruit. Millet is naturally gluten free and very budget friendly.

You will need: 1/2 cup millet, 2 1/2 cups milk or water, a pinch of salt, 1 tablespoon honey, 1/2 teaspoon vanilla, fresh strawberries to top.

How to make it: 1. Rinse the millet and toast it in a dry pot for 2 minutes. 2. Add the milk and salt and bring to a simmer. 3. Cook on low for 25 minutes, stirring often, until thick and creamy. 4. Stir in honey and vanilla and top with strawberries.

Jamaican Cornmeal Breakfast Bowl

In Jamaica, cornmeal porridge is a beloved breakfast, often made by grandmothers on Sunday mornings. Fine cornmeal is cooked with coconut milk and spiced with cinnamon, nutmeg and vanilla, then sweetened with condensed milk. It is silky, warming and smells amazing. Did your family have a special breakfast like this growing up?

You will need: 1 cup fine cornmeal, 3 cups water, 1 cup coconut milk, a pinch of salt, 1 cinnamon stick, 1/4 teaspoon nutmeg, 1 teaspoon vanilla, sweetened condensed milk to taste.

How to make it: 1. Whisk the cornmeal into 1 cup of cold water to make a smooth paste. 2. Bring the rest of the water, coconut milk, salt and cinnamon stick to a boil. 3. Whisk in the cornmeal paste and cook on low for 15 to 20 minutes, stirring often. 4. Stir in nutmeg, vanilla and condensed milk.

Cream of Wheat Porridge With Blueberries

Cream of wheat, also called semolina porridge, is smooth, silky and comforting. Many people remember it from childhood. It cooks in just a few minutes, which makes it perfect for rushed school mornings. A spoon of jam or a handful of blueberries and a little butter on top make it extra special.

You will need: 3 tablespoons farina or fine semolina, 1 cup milk, a pinch of salt, 1 teaspoon sugar or honey, a small pat of butter, fresh blueberries to top.

How to make it: 1. Heat the milk and salt until just simmering. 2. Slowly whisk in the semolina so no lumps form. 3. Cook 2 to 3 minutes, stirring, until thick. 4. Pour into a bowl and top with butter, honey and blueberries.

Savory Oatmeal Porridge With Soft Eggs

Who says oats have to be sweet? In many parts of Asia, savory porridge is a normal breakfast. Here, oats are cooked in broth with a little garlic and ginger, then topped with soft boiled eggs, green onion and a drizzle of chili oil. It is warm, filling and full of protein. Would you try oatmeal with an egg on top?

You will need: 1 cup rolled oats, 2 cups chicken or vegetable broth, 1 garlic clove grated, 1 teaspoon grated ginger, 2 soft boiled eggs, 1 green onion sliced, soy sauce and chili oil to taste.

How to make it: 1. Simmer the broth with garlic and ginger for 2 minutes. 2. Stir in the oats and cook 5 minutes. 3. Season with a splash of soy sauce. 4. Top with halved eggs, green onion and chili oil.

Peach and Blueberry Porridge

Frozen peaches and blueberries make this bowl taste like summer, even in November. Warm the fruit until it gets soft and jammy, then spoon it over creamy oats. A sprinkle of chia seeds adds a little extra fiber. It is bright, colorful and a great way to sneak more fruit into breakfast.

You will need: 1 cup rolled oats, 2 cups milk, 1 cup sliced peaches (fresh or frozen), 1/2 cup blueberries, 1 tablespoon maple syrup, 1 teaspoon chia seeds, a pinch of cinnamon.

How to make it: 1. Cook the oats in milk for 5 minutes. 2. In a small pan, warm the peaches and blueberries with maple syrup for 3 minutes. 3. Spoon the oats into bowls. 4. Top with the warm fruit, chia seeds and cinnamon.

Quinoa Breakfast Porridge With Berries

Quinoa is not just for salads. Cooked in milk with a little vanilla, it turns into a creamy breakfast bowl with a fun, poppy texture. Quinoa has more protein than most grains, which helps keep you full. Top it with mixed berries and sliced almonds for a colorful start to the day.

You will need: 1/2 cup quinoa rinsed, 1 1/2 cups milk, a pinch of salt, 1/2 teaspoon vanilla, 1 tablespoon maple syrup, mixed berries and sliced almonds to top.

How to make it: 1. Bring the quinoa, milk and salt to a simmer. 2. Cover and cook on low for 15 to 20 minutes, stirring now and then. 3. Stir in vanilla and maple syrup. 4. Top with berries and almonds.

Creamy Rice Porridge With Figs and Nuts

Sweet rice porridge is loved in many countries, from Scandinavia to the Middle East. Leftover rice simmered in milk with a cinnamon stick becomes soft, creamy and comforting in about fifteen minutes. Topped with figs, crunchy nuts and a drizzle of honey, it feels like a special treat. It is also a smart way to use up leftover rice.

You will need: 1 1/2 cups cooked rice, 2 cups milk, 1 cinnamon stick, 1 tablespoon honey, a pinch of salt, dried or fresh figs, chopped hazelnuts or almonds.

How to make it: 1. Add the rice, milk, cinnamon stick and salt to a pot. 2. Simmer gently for 15 minutes, stirring often, until creamy. 3. Remove the cinnamon stick and stir in honey. 4. Top with figs and nuts.

Mango Coconut Porridge

This tropical bowl will brighten up the grayest morning. Oats are cooked in coconut milk, then topped with sweet mango chunks and toasted coconut. It tastes like a vacation and needs just a few ingredients. Frozen mango works perfectly here, so you can make it any time of year. Quick poll: A) mango, B) pineapple, or C) banana on top?

You will need: 1 cup rolled oats, 1 cup coconut milk, 1 cup water, a pinch of salt, 1 tablespoon honey, 1 cup mango chunks, 2 tablespoons toasted coconut, a squeeze of lime.

How to make it: 1. Simmer the coconut milk, water and salt. 2. Stir in the oats and cook 5 minutes. 3. Sweeten with honey. 4. Top with mango, toasted coconut and a squeeze of lime.

Chocolate Banana Oats for Breakfast

Yes, you can have chocolate for breakfast. A spoon of cocoa powder and a mashed ripe banana turn plain oats into a bowl that tastes like brownie batter, without much added sugar. The banana makes it sweet and extra creamy. Kids love this one, and honestly, so do grown ups.

You will need: 1 cup rolled oats, 2 cups milk, 1 ripe banana mashed plus slices to top, 1 1/2 tablespoons cocoa powder, 1 tablespoon maple syrup, a pinch of salt, a few dark chocolate chips.

How to make it: 1. Whisk the cocoa into the cold milk in a pot. 2. Add the oats, mashed banana and salt and bring to a simmer. 3. Cook 5 minutes, stirring, until thick. 4. Top with banana slices, maple syrup and chocolate chips.