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  • Writer's pictureKatka Vojtek

Morning porridge for the Queen

Updated: Jan 19, 2022


This is our staple breakfast we make almost every morning.

Since it doesn't require any special ingredients, we even make it for dinner, after coming back from our vacation. You know that feeling, coming home to an empty fridge and not feeling like rushing to the supermarket or order a take-away? A warm bowl of porridge after a long trip is like a warm blanket to your soul!

This porridge never disappoints.

We always use organic oats due to the use of glyphosate to dry the crops (a big endocrine disruptor and a cancer promoting agent). As for the non-dairy milk, you can use whatever milk you prefer. Rice milk is naturally more sweet, soy milk has the biggest protein content.

We also add a mix of seeds; hemp seeds, flax seeds and chia seeds. We grind the seeds fresh to avoid the oxidation (especially with the flax seeds). We don't grind the hemp seeds though. You can also add ground pumpkin or sunflower seeds for extra nutrition boost.

When preparing the porridge, it is going to be pretty liquid and that's ok. It will thicken after a minute or two. And if you don't eat it right away, it will thicken to the point you will need to add some water when reheating it. I know, a bit of a drama queen, that porridge, right?

We have been perfecting the recipe and adding several small adjustments over the past years. But this is the final recipe.



1 cup organic cut oats

1 cup organic oat milk (or milk of your choice)

2 cups of water

2tbl of mixed seeds (ground flax, ground chia, hemp seeds)

1 tsp of cinnamon

for the toppings

1/2 cup frozen berries

fresh berries (optional)

1 tsp of your favourite nut butter

1 tsp of coconut yoghurt


Add the ingredients into your favourite pot and turn the heat on. Once the porridge starts to boil, cook it on a low heat for about 7-10 minutes until it thickens.

Divide into 2 bowls. Add berries of choice (we always have frozen blueberries and mixed berries at hand). Scoop a teaspoon of coconut yoghurt and top with your favourite nut butter. We usually use almond butter, but I have been obsessed with a hazelnut butter lately.

If we have a visitor, I go all the way and add extra grapes, banana and sprinkle some coconut flakes as well.

My boys like to hide a small piece of dark 65% chocolate at the bottom of their bowl.

The warm porridge melts the chocolate and adds that extra special experience.

A true breakfast for the queens!


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