This Whole Oat Porridge with Winter Squash and Ginger from “Whole Food Cooking Every Day” by Amy Chaplin is a delicious savoury oatmeal recipe to enjoy for breakfast, snack or even dinner!
This Whole Oat Porridge with Winter Squash and Ginger from “Whole Food Cooking Every Day” by Amy Chaplin is a delicious savoury oatmeal recipe to enjoy for breakfast, snack or even dinner!
It makes a tasty variation from conventional porridge. Serve it with a variety of savoury toppings such as fermented vegetables, avocado, seeds etc.. A full list of suggestions is included in the ingredient list below.
Born in Australia, and the former executive chef at New York’s vegan restaurant Angelica Kitchen, Amy Chaplin now works as a teacher and personal chef in New York.
In “Whole Food Cooking Every Day” she encourages readers to stock larders with whole food ingredients, prep ahead of time in batches, and, most importantly, cook at home. Her cookbook suggests mastering some key base recipes and then adapting the dishes based on the occasion and season. There are 250 vegetarian recipes free of gluten, dairy and refined sugar.
If you are tempted to add more whole food recipes to your diet, why not try your luck in the competition here as I have two copies of “Whole Food Cooking Every Day” up for grabs.
“Whole Food Cooking Every Day” is available from Amazon here.
Recipe excerpted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.
Whole Oat Porridge with Winter Squash and Ginger from “Whole Food Cooking Every Day” by Amy Chaplin
Equipment
- Blender
- saucepan
Ingredients
BASIC WHOLE OAT PORRIDGE
Makes 4 US cups | 960 ml | Serves 4
- 1 US cup – 5½ ounces | 160 g whole oat groats, soaked overnight in 3 US cups (720 ml) filtered water
- 4 US cups – 960 ml filtered water
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
WHOLE OAT PORRDIGE WITH WINTER SQUASH AND GINGER:
Makes about 6 US cups | 1.4 l | Serves 4 to 6
- One 2-inch – 5 cm piece (1 ounce | 30 g) fresh ginger, peeled and chopped (finely chopped if using a regular blender)
- 1 recipe Whole Oat Porridge above – omitting the cinnamon
- 3½ US cups – 1 pound | 455 g cubed peeled winter squash / butternut squash (¾-inch | 2 cm cubes)
- 2 teaspoons tamari or more to taste
SAVOURY PORRIDGE TOPPING SUGGESTIONS:
- Thinly sliced scallions or chives
- Toasted seeds and nuts
- Sliced avocado
- Ground flax seeds
- Cold-pressed flax or extra-virgin olive oil
- Fermented vegetables
- Magic Mineral Dust
- Crumbled toasted nori
- Tamari
- Steamed greens, squash, or broccoli
- Grated ginger
- Chopped parsley
Instructions
Whole Oat Porridge Base:
- Drain and rinse the oat groats and transfer them to an upright blender. Add the 4 cups (960 ml) water, cinnamon, and salt and pulse until the grains are coarsely ground.
- Pour into a medium pot and bring to a boil over high heat, whisking frequently. Cover the pot, reduce the heat to low, and simmer for about 20 minutes, stirring occasionally to prevent sticking, until the grains are soft and the porridge is creamy.
- Serve hot, with any of the toppings suggested on page 32. Pour leftover porridge into a widemouthed glass jar or other container and allow to cool, then cover tightly and store in the fridge for up to 5 days.
Whole Oat Porridge with Winter Squash and Ginger
- Put the ginger in an upright blender, along with the water and salt from the base recipe, and blend until smooth.
- Add the drained oats and continue as directed. Add the squash to the pot along with the oat mixture and cook as directed until the porridge is creamy and the squash is soft.
- Add the tamari and adjust the seasoning to taste. Serve with any of the savory toppings suggested
Nutrition
I cannot wait to see your posts!
Leave a Reply