top of page

Savoury Porridge - Serves 2

  • 80g of porridge oats

  • 100 ml of mylk - I used Rebel Kitchen Skimmed milk 

  • 100ml of veggie stock

  • 2 free range egg

  • half a bag of spinach

  • one punnet of chestnut mushrooms, sliced

  • a leek, sliced

  • a tablespoon of nutritional yeast

Put the oats, mylk and veggie stock in a pan on a medium heat and stir every now and then to prevent sticking. 

whilst the porridge is cooking, put a splash of olive oil into a frying pan and add the leeks. once they have started to soften add the mushrooms and leave to cook through. 

The porridge should be starting to look creamy and the liquid mostly absorbed. At this point add the eggs and the nutiritonal yeast and stir until the eggs are cooked. Turn off the heat, add the spinach to the top of the porridge and put the lid on to allow it to steam. 

Once the spinach has wilted, stir it through the porridge and then spoon into two bowls and top with the leeks and mushrooms and lots of cracked black pepper. 


Next time I am going to make this with roasted garlicky tomatoes and lashings of pesto. 

When i first wanted to make this it was not met with great enthusiasm... However i can promise you it tastes like a delicious creamy risotto. only healthy and better for you. 

For me this is perfect post workout as it gives you everything you need to recover and replenish.

The original idea for this came from The Food Medic, but the recipe is slightly different. 
bottom of page