10-Minute Breakfast Porridge

If you’ve ever overslept and found yourself in need of a quick yet nutritious breakfast, I have just the recipe for you: my 10-Minute Breakfast Porridge.

Featuring fiber rich oatmeal, fonio, quinoa, and hemp seeds, this breakfast porridge was created to keep you feeling satisfied while also delivering some energy-promoting protein.

For example, did you know that hemp seeds are full of plant-based protein and fiber but also contain free radical-fighting antioxidants? In fact, the hemp seeds in this recipe account for 12.64 grams of protein. [1] That’s a pretty significant!

Meanwhile, the fonio, which is a small-seeded cereal native to Western Africa that’s important for their food security, has attracted more attention in recent years thanks to its rich nutritional profile.

According to a 2020 review, fonio is rich in manganese, iron, vitamin K, calcium, zinc, and more—plus it showed the potential to support level blood sugars and reduce the risk of diabetes in some studies. [2]

While this 10-Minute Breakfast Porridge is full of incredible nutrition, one of the best things about it is its versatility. You can make the base porridge and then garnish with toppings to fit your nutritional needs and flavor preference—making it a nourishing breakfast for your entire family!

Now that you know about this breakfast porridge, scroll down to get the recipe.

10-Minute Breakfast Porridge

Serves: 4

Time: 10 minutes

Ingredients

1 cup oatmeal

1 cup fonio

1 cup quinoa

¼ cup hulled hemp seeds

1 tsp vanilla extract

2 tsp allspice

3 cups unsweetened non-dairy milk or dairy milk of your choice

Sliced almonds, for garnish

Raisins, for garnish

Seasonal fresh fruit of your choice, for garnish

Directions

1. Place the oatmeal, fonio, quinoa, hemp seeds, vanilla extract, allspice, and milk of choice into a pot over medium heat.

2. Cook until all ingredients are to your desired consistency (about 7 to 10 minutes).

3. Garnish with your favorite toppings and enjoy!

4. Store extra porridge in an airtight container in the refrigerator for up to three to five days.