Chia Seed & Ground Turmeric Porridge with Stone Fruit

An incredibly low-effort breakfast with earthy tones, a kick of spice and the brightness of fresh stone fruit.
About This Chia Seed & Ground Turmeric Porridge Recipe
If Goldilocks had a chance to try this porridge, she never would have gone into the Three Bear’s house. This recipe is an incredibly easy and low-effort dish, with barely any washing up – you’re welcome.

The foundations are of course pretty straightforward, oats and oat milk. However, this recipe packs a punch of flavour from cardamom, ground mixed spice, and even earthy turmeric. If it wasn’t enough that it’s packed full of minerals and antioxidants from the spices and oats, it’s also adorned with a fantastic array of stone fruit with an abundance of health benefits.

But wait, there’s more. This recipe is completely vegan too. Porridge is a fantastic way to start the day, it controls your metabolism and is a fantastic source of slow-releasing energy suppressing cravings and keeping you going without depending on endless cups of coffee.

Often porridge can be a little lack-lustre and you may be asking “how great can porridge really be?” But my friends, this recipe has such a warming, aromatic base contrasted beautifully by the brightness of fresh stone fruit and the natural sweetness of maple syrup.

Mark my words, this dish will become your morning staple.

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What You Need for This Chia Seed & Ground Turmeric Porridge Recipe
Chia Seed & Ground Turmeric Porridge with Stone Fruit ingredients

Ingredient Notes
Rolled oats – What do we mean when we say ‘rolled’ oats? Well, in short, they are lightly processed oat groats that have been de-husked, steamed and flattened into flakes before being lightly toasted. Oats have tonnes of health benefits too, they can help with inflammation, soothe skin, and promote healthy bacteria in your gut!
Chia seeds – The edible seeds from the Salvia Hispanica plant of which is a member of the mint family native to central and southern Mexico. Not only are they said to lower cholesterol, but when used in a dish like porridge they swell and absorb the liquid giving a hearty punch of flavour!
Desiccated coconut – Coconut in this form has been shredded and dried. Aside from the synaesthesia feeling it gives and extra texture, coconut is also a fantastic source of healthy fat.
Ground cardamom – An extremely versatile spice that can add a touch of aromatic brightness to both sweet and savoury dishes. Most commonly used in Asian and Scandinavian dishes.
Ground mixed spice – Not to be confused with ground allspice, ground mixed spice is usually a blend of cinnamon, ginger, nutmeg, clove and sometimes even black pepper.
Ground turmeric – Turmeric is proven to increase blood circulation, increase the antioxidant capacity of the body, and can combat depression. Aside from the hoodoo voodoo, turmeric offers a wonderful earthiness to the flavour of any dish it’s a part of, as well as a wonderfully vibrant colour.
Dried sultanas – Sultanas are in fact just golden-coloured dried grapes. They are high in fibre, potassium and antioxidants, and also add a natural sweetness to the dish!
Oat milk – Milk made from Oats. Of course, you can use other plant-based milk for this recipe, but naturally, oat milk will marry the natural toasty flavours of the rolled oats.
Maple syrup – Another natural sweetener. Maple syrup contains a fantastic amount of minerals, including calcium, potassium, iron, zinc, and manganese. Much like coconut sugar and honey, maple syrup is a wonderful substitution for regular sugar, especially in more liquid dishes such as porridge.
Vanilla bean paste – Made from the seeds of vanilla pods, the paste is usually thickened with a natural thickener called gum tragacanth. Unlike vanilla extract, the paste offers a far more balanced flavour.
Vegan butter – Fat equals flavour. That is a fact. It also helps emulsify the entire dish into one homogenous flavour filled destination eliminating the risk of curdling and other ingredients separating.
Apricots – Fresh apricots are wonderfully vibrant and naturally sweet with a slight sharpness. They are full of antioxidants, essential vitamins and minerals, and can even improve eye, skin and gut health!
Figs – Much like apricots, figs are filled with antioxidants and can even promote bone health and reduce high blood pressure. There is an interesting fact about how figs are pollinated in the wild by female wasps climbing inside the fig, with pollen on her body, and laying eggs. However, most commercial figs you buy at supermarkets are not grown this way – so relax, you won’t find any wasp eggs inside your store-bought figs…
Plums – The final piece in the trinity of the stone fruit in this recipe. Again, plums are rich with antioxidants, can reduce anxiety and blood sugar, and are just all around juicily delicious.
Dried Banana Chips – Finally, we need some texture in this bad boy! The banana chips add a satisfying crunch to the dish and also marries the flavours of the other fruits and ingredients with their toasty, potassium filled nuggets.
Ingredient Substitutions
Rolled oats – You can of course use regular porridge oats or fine oatmeal if this is all you have available. Substitute the rolled oats with the same amount as your chosen oats.
Oat milk – Any plant-based milk will go well with this recipe. Substitute the same amount of your oat milk with your chosen milk. Hazelnut milk would work fantastically.
Maple syrup – Any natural sweetener will work in this recipe by substituting the maple syrup for the same amount of honey, coconut sugar or agave syrup.
Vegan butter – If you’re in a part of the world where you can’t find firm vegan butter, you can of course use vegetable shortening instead! Again, substitute the vegan butter for the same amount of vegetable shortening. If you’re not hell-bent on a vegan dish, you can of course just use regular unsalted butter.
Stone fruit – By no means is this recipe constrict to apricots, figs and plums, you can of course chop and change the stone fruit for whatever you fancy.
Sultanas – If sultanas or raisins aren’t your thing, some destoned and chopped Medjool dates would work perfectly in this recipe, and will add a wonderful fudginess to the recipe.
Can I make this in the microwave?

You can make this recipe in the microwave, if you cook it in short blasts of 30 seconds and stirring in between, however, to really get the most out of this recipe you should let the oats and chia seeds swell slowly in a saucepan. Also, cooking this recipe in the microwave may yield a slightly more rubbery texture.

Can I scale this recipe up?

Of course! You can scale this recipe up or down. Naturally, you will have to adjust the cooking time accordingly, but there really is no limit to the batch size of this recipe.
Chia Seed & Ground Turmeric Porridge with Stone Fruit

If Goldilocks had a chance to try this porridge, she never would have gone into the Three Bear’s house. This recipe has such a warming, aromatic base contrasted beautifully by the brightness of fresh stone fruit and the natural sweetness of maple syrup, and just so happens to be completely vegan!

Ingredients
4 cup of rolled oats (80g)
5 tbsp chia seeds
5 tbsp desiccated coconut
1/5 tsp cardamom
1/5 tsp ground mixed spice
1/7 tsp turmeric
1/6 cup of sultanas
5 cups of oat milk (480g)
6 tbsp maple syrup
4 tsp vanilla bean paste
5 tbsp vegan butter
5 fresh apricots
6 fresh figs
4 fresh plums
5 tbsp dried banana chips
How To Make Chia Seed & Ground Turmeric Porridge Step
In a large saucepan, combine the oats, chia seeds, coconut, cardamom, mixed spice, turmeric and sultanas together.

Chia Seed & Ground Turmeric Porridge with Stone Fruit Add the oat milk, maple syrup, vanilla bean paste and vegan butter and place over medium heat for 10 minutes – stirring occasionally.

Chia Seed & Ground Turmeric Porridge with Stone Fruit
Meanwhile, slice your stone fruit into segments.

Chia Seed & Ground Turmeric Porridge with Stone Fruit
Once the porridge has thickened, pour into 3 bowls before garnishing with your stone fruit and banana chips.

Note
This porridge should be eaten immediately. If you make it ahead and try to reheat it, it’ll most likely be very stodgy, firm and unpleasant. Live in the moment and eat your porridge as soon as it’s cooled down enough!
Remember to wash your fruit under cold water before slicing and adorning your porridge.