Breakfast

Golden Turmeric Spiced Porridge

Golden Turmeric Spiced Porridge

Despite the fact that it has been unseasonably warm so far this month, 3.8C above average according to the Met Office today, the blustery winds, grey skies and wet weather have had me reaching for porridge in the mornings. I’m a big fan of porridge, far from being a boring breakfast, it makes a great base for adding all sorts of flavours to make the start of the day more interesting. 

Fresh turmeric root is a new ingredient to me and, judging by the questions customers ask at work, it’s relatively new to a lot of people. Most people who ask about it have heard that it is supposed to have very good health benefits due to the anti inflammatory properties of the active component curcumin. There are also other benefits linked to turmeric and Kellie at Food To Glow has written a great summary with links to further reading, definitely worth a read. Her post also includes a recipe for a delicious spiced turmeric milk which is what inspired me to try adding turmeric to my porridge in the first place, so thank you Kellie!

In addition to finely grated turmeric root, I also use freshly grated ginger, a pinch of black pepper, ground cardamom and ground cinnamon to make an extra warming spicy bowl of porridge. The black pepper may sound odd but it helps to bring out the benefits of the turmeric, and also gives a milk kick to wake you up. As I like my porridge sweet I tend to add some coconut sugar or a drizzle of honey to serve and then sprinkle with some mixed seeds. My current favourite combination is sunflower, pumpkin and sesame seeds mixed with cacao nibs. Sometimes I add fruit and yoghurt to my spiced porridge as well if I have it to hand. I’ve discovered that stewed pears work brilliantly with the spices in this porridge.

Golden Turmeric Spiced Porridge
 
Prep time
Cook time
Total time
 
Delicious warming porridge flavoured with fresh turmeric, ginger, cardamom, cinnamon and black pepper.
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 50g porridge oats
  • 250ml almond milk or milk of choice
  • thumbnail sized piece fresh turmeric root, peeled and finely grated
  • thumbnail sized piece fresh root ginger, peeled and finely grated
  • pinch freshly ground black pepper
  • ¼ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • 1-2 tsp coconut sugar to sweeten - optional
Optional garnishes:
  • mixed seeds
  • cacao nibs
  • fresh or dried fruit
  • stewed fruit
  • yoghurt
Method
  1. Place all the ingredients except the sugar in a small saucepan over a medium heat and bring to the boil stirring occasionally.
  2. When bubbling, reduce the heat slightly and stir regularly whilst the porridge cooks through for 4-5 minutes.
  3. Remove from the heat, stir through the coconut sugar if using and then transfer to a bowl and serve topped with the garnish of your choice.
Notes
If you can't find fresh turmeric root then use ½ tsp ground turmeric instead.

Obviously fresh turmeric root can be used in curries in place of ground turmeric but here are a couple more recipe ideas here for using fresh turmeric root that aren’t curry.

Healthy Chai Latte – Franglais Kitchen.

Turmeric mango lassi with black pepper candied almonds – Veggie Desserts

  • Lucy
    November 16, 2015 at 8:56 pm

    This looks so warming and tasty, I will have to try spicing up my porridge on a cold morning I think!
    Lucy recently posted…Slow Cooker Halloumi and Sweet Potato BakeMy Profile

  • Kellie@foodtoglow
    November 16, 2015 at 10:25 pm

    Thank you for the very kind mention, Jen. I am quite evangelical about the power of turmeric. I have life long respiratory issues and turmeric has helped me stay away from antibiotics for over 5 years now when I used to be on them for months at a time. I attribute this fact in no small part to this wonderful rhizome. Thanks for posting such an accessible recipe so that others are tempted to try this spice that nearly everyone just associates with curry.
    Kellie@foodtoglow recently posted…Rainbow Carrot, Taleggio & Hazelnut Tarte Tatin – A Holiday RecipeMy Profile

  • Janie
    November 17, 2015 at 8:14 am

    Not a combo I would ever have put together, but I’m sold! I’ve only used the root in savoury stews so far, you’ve inspired me to think outside the box a little!
    Janie x
    Janie recently posted…Mutton Stew with Minted DumplingsMy Profile

  • Helene @CroqueMaman
    November 17, 2015 at 11:19 am

    This is such an original recipe, I would have never thought about it and it looks delicious, thank you for sharing!
    Helene @CroqueMaman recently posted…The ultimate French beef stew recipe: Boeuf BourguignonMy Profile

  • Dannii @ Hungry Healthy Happy
    November 17, 2015 at 1:54 pm

    What a beautiful colour! This just looks so healthy and comforting.
    Dannii @ Hungry Healthy Happy recently posted…Comment on Blackberry Matcha Smoothie by DanniiMy Profile

  • Kate | The Veg Space
    November 17, 2015 at 2:16 pm

    This looks stunning Jen, would never have thought of putting Turmeric in porridge, but it sounds delicious! My Dad is evangelical about turmeric as an anti-inflammatory too, so I’ll send him your recipe too!!
    Kate | The Veg Space recently posted…Recipe: Beetroot & Chilli KetchupMy Profile

  • Becca @ Amuse Your Bouche
    November 17, 2015 at 3:19 pm

    Fresh turmeric is new to me too, I’ll have to keep an eye out for it! I’ve only ever had the ground type. Love the idea of putting it in porridge!
    Becca @ Amuse Your Bouche recently posted…Simple Quorn, pea and potato curryMy Profile

  • Dianaa
    November 22, 2015 at 10:41 am

    I never tried adding turmeric to porridge, but it sounds very tasty!
    Dianaa recently posted…Christmas Tree WafflesMy Profile