Amaranth is toasted for a few minutes before it’s combined with other ingredients, giving this porridge a fun textural dimension. Amaranth is a plant-based protein powerhouse, so you can expect to charge through all those morning tasks.
Apples and pears baked in a little raw sugar until they caramelise, then laid across creamy barley porridge. Surely you want that to be part of your morning routine?
If your classic breakfast line is about being "sweet enough already", this Indian savoury porridge is for you: it's filled with vegetables like peas and carrots, fresh coriander, chilli, ginger and a heap of spices. Plus, leftovers make a great round-two meal for lunch.
This is one to really impress anyone who breakfasts with you and gloat about to anyone who doesn’t. Not only does it include a bounty of roasted vege and nourishing gluten-free buckwheat, it's served with homemade pecorino crisps (don't worry, they're a cinch) and carrot-top pesto.
This little pud is a real nutter: coconut milk, almond milk, peanut butter, roasted peanuts, toasted coconut. Lime zest, honey and a pinch of cayenne keep the richness in check.
This pretty and aromatic breakfast has a Moroccan spin, with cinnamon, orange blossom water, fresh orange, and dates. Freekah grain is cracked young wheat, a larger-sized and greener-tasting version of bourghal.
7. Fregola pudding with poached strawberries and rhubarb (budino di fregola con fragole e rabarbaro)
Pasta for breakfast? Trust the Italians to work out a way. Fregola is a spherical grain made when wheat is rubbed with water. Here, it's cooked with a warming line up of ingredients: milk, cream, vanilla bean, cinnamon, pine nuts, sultanas, lemon zest and nutmeg, and has the consistency of a silky and light rice pudding.
The magic ingredient in this breakfast is a coffee syrup of dark brown sugar, cocoa powder, freshly brewed espresso (or good-quality strong instant coffee) and lemon juice. It's likely that you'll find yourself working out other ways to incorporate this genius concoction into your daily life.
You may already have a quinoa porridge recipe that you're loyal to, but this one is worth the wandering eye. Start the day before to allow the vanilla bean and honey-infused yoghurt to drain.
Brown rice is cooked with lemongrass, spring onion, coriander root and ginger, to make a fragrant base for the topping: an umami-rich ensemble of pork mince, fish sauce, soy sauce and chilli sauce. The addition of lots of herbs and lime juice keep it fresh.
One look at this seductively glistening breakfast grain bowl, and you'll know it was a good choice to get out of bed.
Cherries baked until they’re soft and bubbly make a bright and tangy topping for this creamy coconut-milk rice pudding.
Pretty in pink: this take on a classic Nordic porridge gets its luminous hue from blended cranberries (fresh or frozen are both fine).
That old pina colada combination is at it again. This time, in porridge form.
15. Harmony granola
Teff is so nutrient-dense it's a dietary staple for Ethiopia’s long-distance runners. In this textured granola, it's baked with other grains to make crunchy clusters.
This bircher muesli (overnight oats) is full of amazing texture. Each seed adds its own unique character.
Kick off the day with a cafe-quality breakfast at home. But these aren't any old oats - soaked with kombucha, this will be great for your gut health.
My recipe for quinoa porridge is dead easy. It does, however, require that you have quinoa already cooked and ready to add to your porridge. Having it pre-prepared means that your cooking time goes from 15 minutes of standing at the stove stirring to just 5 minutes total cooking time.
I suggest in the cooler months always having some cooked quinoa in the fridge. It’s handy to add to soups, stews, warm salads and of course porridge. Cooked quinoa will last in the fridge for up to 5 days or you can make a bigger batch and freeze in portions for up to 2 months.
This superfood granola incorporates a large amount of nuts, seeds and grains that have high nutritional integrity.