When the weather cools down, warm and cozy breakfasts get added to our menu.
This 1-pot oat and turmeric porridge is perfect for satisfying that craving.
This porridge starts with an optional step of the soaking steel cut oats overnight to help improve their digestibility (a step we highly recommend for creamier texture, quicker cook time, and easier-to-digest oats).
The oats are then drained and added to a saucepan where they’re boiled in a blend of water and coconut milk, providing the perfect amount of creaminess.
Then a combination of anti-inflammatory spices are added. We like to use our Golden Milk Mix for a shortcut, but you can also add the spices — turmeric, ginger, cinnamon, black pepper, nutmeg (optional), and clove (optional) — individually.
Golden milk is an Indian drink with roots in Ayurveda. And turmeric is the star of the spice mix used to make it! This magical spice has been used in India for nearly 4,000 years and has gained popularity throughout the world in part due to its vast medicinal uses. (source)
Lastly, maple syrup is added for sweetness and to balance the other flavors.
We like to garnish with pomegranate arils, cashew butter, bee pollen (omit if vegan), and coconut butter to make the porridge even more satiating and colorful. Look at that hue!
We hope you LOVE this porridge! It’s:
& Made with anti-inflammatory spices
More Oat Recipes
- Cranberry Pumpkin Steel Cut Oats
- Pumpkin Pie Oats
- Sweet Potato Pie Oats
- Peanut Butter Overnight Oats (5 Ingredients!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Cozy Turmeric Porridge (1 Pot!)
- 1 cup steel cut oats (soaked overnight in cool water, or for at least 6 hours for improved digestion // ensure gluten-free for GF eaters)
- 1 pinch sea salt (for soaking // optional)
- 1 tsp apple cider vinegar (for soaking // optional)
- Water to cover
- 1 ½ cups water
- 1/2 cup full-fat or light coconut milk (canned)
- 1 ½ – 2 tsp Golden Milk Mix (or see notes for individual spices*)
- 2-3 Tbsp maple syrup (to reduce sugar, sub stevia to taste)
FOR SERVING optional
- Bee pollen (omit if vegan)
- Pomegranate arils
- Coconut butter
- Cashew butter
- To improve digestibility and remove phytic acid from the oats, soak overnight by adding to a medium saucepan, covering with cool water by 1 inch, and adding salt and vinegar (both optional). Stir and cover. Soak at room temperature overnight or for at least 6 hours (24 hours max). Once soaked, drain and rinse.
- Once oats are soaked and drained well, add back to medium saucepan with water and coconut milk. Bring to a low boil over high heat. Once a low boil is reached, reduce heat to a gentle simmer, cover, and cook for 15-20 minutes or until oats are tender and the liquid is almost fully absorbed. Add more coconut milk or water as needed if oats appear dry or are sticking to bottom of pan.
- Add Golden Milk Mix (or individual spice — see notes*) and maple syrup and stir to combine. Then taste and adjust flavor as needed, adding more maple syrup for sweetness or Golden Milk Mix or spices for more warmth / spice.
- Serve with additional coconut milk and enjoy as is or garnish with toppings of choice, such as bee pollen, pomegranate arils, coconut butter / flakes, or cashew butter.
- Store leftovers covered in the refrigerator up to 3-4 days and reheat on the stovetop or in the microwave, adding more water or dairy-free milk to thin. Alternatively, store in the freezer up to 1 month. Freeze into individual serving sizes and thaw the night before or cook from frozen on the stovetop or microwave until hot, adding more water or dairy-free milk as needed.
*If not using the Golden Milk Mix, sub 1 ¼ tsp ground turmeric, 1/4 tsp ground ginger, 1/4 tsp ground cinnamon, 1 pinch black pepper, and (optional) 1 very small pinch each nutmeg and clove (amounts for recipe as written // adjust if altering serving size).