Cozy Turmeric Porridge (1 Pot!)

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Bowl of turmeric beside a pan and bowl of our Cozy Turmeric Porridge recipe

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.

Steel cut oats, turmeric, coconut milk and maple syrup for making our Cozy Turmeric Porridge recipe

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. If you don’t have time to soak, try our Instant Pot Oats method!)

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.

Using a wooden spoon to stir a pan of steel cut oats

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.

Wooden spoon in a saucepan of our Turmeric Porridge recipe

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!

Using a wooden spoon to stir a saucepan of Turmeric Porridge

We hope you LOVE this porridge! It’s:

Naturally sweetened
& Made with anti-inflammatory spices

More Oat Recipes

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!

Holding a bowl of Cozy Turmeric Porridge topped with bee pollen and pomegranate seeds

Cozy Turmeric Porridge (1 Pot!)

Cozy turmeric porridge with steel cut oats, coconut milk, turmeric, and spices, and naturally sweetened with maple syrup. Just 1 pot required!
Author Minimalist Baker
Spoon in a bowl of Cozy Turmeric Porridge with pomegranate arrils
4.97 from 32 votes
Prep Time 6 hours
Cook Time 20 minutes
Total Time 6 hours 20 minutes
Servings 2 (Servings)
Course Breakfast
Cuisine Gluten-Free, Indian-Inspired, Vegetarian
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 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. *See notes for no-soak Instant Pot oats method.
  • 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 you want to skip soaking, try our Instant Pot Steel Cut oats method! Otherwise the recipe prepares the same.
*Nutrition information is a rough estimate calculated with light coconut milk, the lesser amount of Golden Milk Mix and maple syrup, and without optional ingredients.
*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).

Nutrition (1 of 2 servings)

Serving: 1 servings Calories: 425 Carbohydrates: 78.4 g Protein: 11.8 g Fat: 7.4 g Saturated Fat: 4.3 g Polyunsaturated Fat: 0.02 g Monounsaturated Fat: 0.01 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 28 mg Potassium: 414 mg Fiber: 9.2 g Sugar: 12.8 g Vitamin A: 1.28 IU Vitamin C: 0.02 mg Calcium: 51.75 mg Iron: 4.64 mg

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My Rating:

  1. Clo says

    Surprisingly delicious and very autumnal/Christmassy. Works well with maple syrup on top and nut butters. Really enjoyed this to switch up my porridge, definitely recommend if curious!

  2. Anne-Marie McMahon says

    I make this regularly, and use frozen wild blueberries when serving. I usually don’t like sweetened oats, but the maple syrup adds just the right amount of sweetness with the turmeric and other spices, so I always include it.

  3. Elana says

    Perfection!!!!! I used 2% milk, just bc I didn’t want to open a can of coconut milk… Thank you for another amazing recipe!

  4. Baiba says

    Dear Dana,
    A silly question – could I use actual turmeric root instead of powder? I have a ton of it and am looking for ways to use it with variety. Have already made your turmeric drink, shots will be made tomorrow :)
    Your recipes are awesome as always!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! Are they steel cut oats? If they are rolled oats instead, we’d suggest cooking for less time.

  5. Caroline says

    As an avid oatmeal consumer, I really enjoyed this recipe! I used coconut milk from a carton as that is what I had on hand, and it was still creamy and delicious. I also actually decided to make this recipe because I had not eaten a pomegranate in years and didn’t know what to do with it and I must say, fresh pomegranate really made this porridge. In fact, my rediscovery of the fruit may have been the best part of this recipe, although the porridge itself was also scrumptious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it and that it brought pomegranate back into your life =) Thanks so much for the lovely review, Caroline! xo

  6. Alex says

    Made this recipe this morning, and it was so good! I used the minimum amount of golden milk and maple syrup and full-fat coconut milk, and it was perfect. I also added pomegranate. I was nervous about tasting the black pepper or it otherwise having an overly turmericky taste, but it was genuinely perfect, a little sweet, and very cozy indeed!

  7. Meredith says

    I subbed rolled oats instead of steel cut. You can use the same amount of coconut milk/water as the recipe calls for since you don’t soak them. I loved it with the pomegranate!

  8. Emily says

    Really delicious, followed the recipe to a T. Reheats so well and made for a yummy, filling breakfast. Always trying to get more turmeric into my diet!

  9. Nikki says

    I had turmeric oats for the first time from an Ayurvedic café in India in December 2019 and didn’t think I could ever replicate something so perfect…until today! Thank you for transporting right back to the home of Ayurvedic food with this bowl of warm, spicy, indulgent goodness. Topped mine with some extra coconut milk, nut butter and blueberries. Also so pleased to have a little jar of Golden Milk Mix on hand now for the future. You’ve done it again Dana!

    • Nikki says

      Forgot to mention that I used (semi-instant) gluten-free oats, so this cooked in like 3 minutes on the stove. The texture was dreamy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That café sounds amazing!! We’re so glad this recipe reminded you of it. Thanks so much for the lovely review!

    • Yumna says

      Golden milk is such an obsession of mine, especially with the light sweetness of the coconut milk. Made the latte once and was hooked. I tried this recipe a while back and didn’t comment, but now I feel the need with the colder weather and oatmeal cravings hitting home, to just clarify this is one of my favourite oat bowls, along with the golden overnight oats! I skip the maple syrup and love love love the tang of the pomegranate and richness of coconut butter!

  10. Joëlle says

    I do this recipe a minimum of four times a week -although I’ve never soaked the oats before, but I will. Usually, I add lots of fresh ginger, turmeric and black pepper, and fruits like raspberries, kiwi and pomegranate. I grill some seeds like cashew, pumpkin, lignan and hazelnuts, and I add then to the oats. I do it more runny too, it’s nearly a soup. Can’t get enough of it!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Joëlle! Love all your additions too. Thanks so much for sharing! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Possibly! We haven’t tried it, but think you would need to add more water. Let us know how it goes!

      • Nicole says

        I made it! With the help of the ratios from a recipe for instant pot steel cut oats recipe that I love. 2c steel cut oats, 1 c coconut milk, 3 c water, 1/2 Tsp salt, 4 Tbsp maple syrup, 4 tsp golden milk mix. Cook on high pressure for 4 min and allow to naturally release for 10 min. Turned out great! No pre-soaking needed.

  11. Sadye says

    Update! I adapted a different baked oatmeal recipe and was pretty pleased with the results.

    Dry: 2 cups old-fashioned oats, 1/3 cup brown sugar, 3 teaspoons golden milk mix, 1 teaspoon baking powder, and 1/2 cup pomegranate arils.

    Wet: 1 can coconut milk (full-fat for me), 1/2 cup unsweetened applesauce, 1 egg, and 2 tablespoons melted butter that I’d try omitting next time

    Square pan, 375 degrees, 20-25 minutes. I think the arils got a bit dry, being in there for so long, and the butter was perhaps unnecessary — the end result definitely felt decadent, though that could also be using full-fat coconut milk.

  12. Nicol says

    Loved this recipe! I have been trying to find recipes to incorporate coconut butter and this was perfect. Will definitely make again.

  13. Sana J says

    FOR the record, I did not want to love this.

    I’m a proud, judgy South Indian lady, and I never got behind the whole hipster-turmeric-in-everything trend…in my house, turmeric gets put in curries, and that is it.

    But at this point, I’d trust you with my firstborn, so onward I forged.

    I got the ratios a little wrong, and ended up slightly over-turmericing this bad boy…but it is so very snuggly and delicious and cozy that it’s my new forever recipe for the winter. I was miserably walking home in the rain after a night shift, and knew just what I HAD to have.

    I had mine with banana, almond butter and chopped dates. Never. Going. Back.

  14. Ree says

    I could’ve been very suspicious about the savory spices if it wasn’t for your amazing golden milk which I’m having almost every afternoon. I can’t wait to try this!
    Just wanted to ask: would this work with overnight oats, not steel cut oats? We don’t have these where I live. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ree, yes, we think any oats would work, just cook less time for quick or rolled oats. Let us know how it goes!

  15. Kathryn C says

    This is so tasty! I eat oatmeal most mornings, but this was something completely new! It is an enticing and comforting flavor. Thank you for providing the single use Golden Milk ratio.

  16. Ashley says

    I make this at least once a week and love this combination of flavors! Even my husband loves this recipe, and he is extremely picky about his food.
    I stir in about a tablespoon of cashew butter and coconut butter at the very end and let it melt, and then top with raspberries, blueberries, banana, flaxseed and hemp seeds.

  17. Sarah says

    First of all, I would like to say thank you for the many, many meals you have inspired in my home. I have been following you for quite awhile, and am forever recommending you to my friends. This is a perfect soothing breakfast. I have been making it in large batches and letting it last a few days at a time for breakfasts….the flavors get better as time passes. I also add fresh grated turmeric and ginger in addition to the golden milk spices for extra flavor and nutrition. I’ve done it without as well, but the bite and earthiness from the fresh variety are and additional punch:)

  18. Emily says

    I’m so glad I’ve now got a porridge recipe that’s a bit more ‘savoury’ tasting! I used a teaspoon of honey instead of maple syrup. Also, a reminder to occasionally stir it so that it doesn’t stick to the bottom like mine did!

  19. Amanda Rae says

    I really enjoyed this recipe! The first time I made it the proportions were off and it had a steely taste, but I gave it another go and added both the cloves and nutmeg! It had just the right spice! I also used powdered coconut milk as that’s what I had on hand, and it was creamy goodness! Thanks Dana!

  20. Rachel says

    This was delicious. I would start with a tablespoon of maple syrup because I didn’t think it needed much sweetness. I served with extra coconut milk and chopped dates and walnuts.

  21. Ann Whitehead says

    This is delicious, as is the golden milk just before bed time. Thanks for the recipe.
    Ann from Aus.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ann. We are so glad you enjoyed both recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Jenae says

    I LOVED This (even though I typically find oatmeal kind of boring and unappealing)! The first time, I made the recipe with pomegranates, as recommended… but they are wildly expensive here right now, so I made the turmeric oats topped with a tiny bit of butter, walnuts, and dates; I loved it just as much!

    I have also used the turmeric mylk mix as a nice change to my regular breakfast smoothie AND I re-vamped a vegan banana pancake recipe to be even more delicious w/ the turmeric mylk mix!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! Thanks for sharing, Jenae! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  23. Sadye says

    Count me among those who thought “hm, this seems … different than my normal oatmeal” and still made it and loved it! Can’t put my finger on what makes it so compelling, but that’s okay :)

    I’m wondering if anyone else has made this as a *baked* oatmeal and if so, what adjustments they made. Yes I know I could just make a batch in advance and scoop out portions, but it’s just easier for me to divide things evenly in a square pan versus round pot.

    If no one else has and I take the plunge, I’ll report back on any success!

  24. Juliette says

    I’m always wary of using ingredients that I associate with savory flavors ( I.e turmeric and black pepper for tofu scramble, etc.) but this turned out SO DELICIOUS. I’ve made it twice in the past three weeks with heaps of leftovers because I honestly cannot get enough. I add whatever fruits / seeds / nut butters I have that day and it never disappoints. Coziest breakfast of all time :)

  25. Deb says

    Yummmmmm! This is real comfort food, can’t wait for winter to come. I added a crumble made from coconut, walnuts and maple…so good Thank you!!

  26. Juliane says

    This recipe is easy and tastes great! I have shared it with my family! Can’t wait to keep exploring Minimalist Baker recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Juliane. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Dan Newton says

    I made this, but used millet instead of oats and I had craisins on-hand so subbed those for the pomegranate arils. Came out great, thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Dan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Asha says

    Delicious and comforting! I soaked the oats overnight which made them melt in your mouth once cooked. Added chopped dates and banana to add some additional sweetness (sweet tooth here!) along with all the little add-ons I typically put in smoothies (chia, hemp, goji, flax) and devoured it in minutes. I love that you can add different things each time to bring in some variety and are still getting that necessary dose of turmeric. Thanks Dana and team!

  29. Isabelle Gosselin says

    Hello Dana,
    I made this for breakfast yesterday and I’m hooked! I love that this recipe is so healthy, so tasty, and so beautiful at the same time. I was wondering how to incorporate daily turmeric in my life and I now have the answer. This morning I made my oatmeal in an instant pot, using 2 cups oat milk and 1 cup water for 1 cup steel-cut oats, a pinch of salt, at high pressure for 4 minutes, then natural release, and it was still very creamy. Like many people, I sweetened it with a sliced banana and the pomegranate arils, and that was all I needed. A royal breakfast! A big thank you for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, we think that would work! It just might not be quite as creamy. Let us know how it goes!

  30. Ashley says

    Hi Dana,
    This looks great. A lot of your other recipes specify when you can substitute any dairy-free milk for the one written in the recipe. Do you think it would be possible to substitute almond for coconut milk in this recipe?

  31. Ashley says

    Tried this recipe this morning and it was wonderful! I actually put my steel cut oats in the pressure cooker but everything tasted so good ? Didn’t have any pomegranate to put on top (LOVE pomegranate) So I just topped with my usual banana and blueberries. Yum! Thanks for the awesome recipe!

  32. Susan says

    This recipe turned my usual steel cut oats morning glop into an AMAZING bowl of deliciousness! Recently, I drank my first cup of Golden Milk at a tiny place in Hanapepe, Kaua’i (Little Fish Coffee), and have been wanting to a Golden Milk recipe ever since. Enter your recipe for Cozy Turmeric Porridge! I made mine exactly as your recipe reads, with blueberries & banana for sweetener. Thank you for the deliciousness!

  33. Daphne says

    Could this be made in the instant pot or a slow cooker, if so, could the golden milk mixture or spices be added in the beginning?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I’d add the spices near the end so they don’t lose their potency/vibrancy, personally. But yes! Instant pot / slow cooker should work!

  34. KK says

    This looks delicious and the video is amazing! By chance, will you be offering your food videography course anytime soon? I would love to learn how to improve my photography/videography skills. Keep up the great recipes! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks, KK! Unfortunately, we do not have any plans to reinstate food video/photography school at this time. Sorry for the inconvenience!

  35. Maria says

    Do you have to use canned coconut milk? Can you use the regular aseptic or in-the-dairy-section coconut milk? And how about old-fashioned rolled oats instead of steel cut? Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think the milk swap would work! As for regular vs steel cut, just adjust cooking time. And no need to soak rolled oats!

  36. James says

    I have been eating turmeric and oatmeal for decades. I prefer a savory route and use a 1/4 tsp of turmeric and a like amount of ground cumin. Black pepper and Sea salt to taste. My secret twist is to add a slice of quality Swiss cheese when finished cooking and stirring into the oatmeal. I top it with a seeded and diced fresh tomato. If I’m looking for more protein I top it with a poached egg drizzled with EVO and garlic powder. If I’m in a hurry I use McCanns instant oatmeal. OJ is a great accompaniment.
    Swiss and turmeric are a wonderful couple and should get married and have kids or not.

      • Cynthia O´Toole says

        Hi Dana,

        I was going to do porridge in stove with time but because I soaked organic rolled oats, think quick ones, almost 24 hours, I tried to do it in microwave. I didn’t understand after rinsing as they were too soft and less quantity. I don’t think I did it well but next time try recipe well in the stove and without soaking oats. I probably eat it anyway what I did tonight but look forward to do it better and to try other porridge recipes from this really great website. I want to try many healthy recipes for dinner.

        Thank you 😊

        Kind regards,


        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks for sharing, Cynthia! Let us know how it goes with the steel cut oats. It should make a big difference in texture.

  37. Ginger Henderson says

    What if all I have is quick cooking steel cut oats? Should I just omit the soaking?
    Thanks! Can’t wait to make these.

  38. Aimée says

    Looks delicious! May I ask what the ACV does in the recipe? Is it just for flavour or does it have an added benefit in the soaking?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      According to some experts, adding apple cider vinegar when soaking helps break down phytates, which improves digestibility.

  39. Amy says

    Made it this morning! Such a beautiful breakfast. and delicious, obviously. I used rolled oats so different texture I’m sure, but still awesome.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo