Category Archives: Recipes


Recently a friend told me about a smoothie recipe she came across that uses leftover cooked oatmeal as an ingredient. The oatmeal adds nutritional value to the smoothie as well as filling you up and keeping the hunger pangs away until lunchtime. An additional benefit is its a tasty way to eat cold porridge. With the summer months upon us I haven’t been keen on being in a hot kitchen. I’ve been cooking dinners on the grill and making salads for lunches, but I miss my porridge for breakfast. So I got out my blender and made a wonderful smoothie using leftover cold cooked porridge. Its a great way to have porridge in the summertime without having to cook in the morning! Now when I make porridge I cook up a large batch and keep the unused portion in the refrigerator, then I can measure out what I need for smoothies during the week. You can even cook the porridge in the crockpot overnight. For the smoothie I used 1/3 part cooked porridge, 1/3 part yogurt, 1/3 part juice (I used orange juice), and then I added the fruits I had handy…frozen melon, blueberries, and banana.

porridge smoothie with bag of Plain & Simple Porridge

A delicious and refreshing smoothie idea for the summer.



porridge, cider, yogurt and fruit for no-cook recipe

Ingredients for our no-cook porridge

Measure out some Plain and Simple or Just Right Porridge into a medium bowl or pot. One cup of dry porridge blend makes 4 servings. Cover with apple cider or other fruit juice; I used 1 cup of apple cider for 1 cup of porridge blend. Stir. Cover with a lid or plastic wrap.

bowl with porridge and cider

Porridge soaking in cider

Let sit on the counter top for at least an hour, or you can prep it the night before and let it sit overnight in the refrigerator. Use a slotted spoon to scoop the porridge into serving dishes. Sprinkle with brown sugar, and a little lemon juice. Serve with fresh fruit and a dollop of vanilla or maple yogurt. This makes a delicious summer morning breakfast which is very easy to make…and thank goodness there is no need to turn on the stove top!!

bowl of no-cook porridge with yogurt and fruit

Porridge Pumpkin Bread

We harvested our winter squash crop last week.  Paul and Alden brought bushel baskets up to the barn, and its just so awesome to see the bounty all together.  It just made me want to cook squash.  So I put some pie pumpkin into the oven and after it was cooked and cooled I turned it into pumpkin puree and made some pumpkin bread using Peaceful Morning Porridge blend in place of some of the flour.  I took samples to the Farmers’ Market and everyone loved it.  Its hard to resist warm pumpkin bread on a beautiful Fall day!!
1 1/4 cups flour
1/4 cup uncooked porridge blend (I used Peaceful Morning)
1 cup sugar
1 tsp. baking soda
1 cup fresh pumpkin puree
1/2 cup sunflower oil
2 eggs
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. allspice
Preheat the oven to 350 degrees.  Mix the pumpkin, oil, eggs, 1/4 cup water, and spices together.  Mix together the flour, porridge blend, sugar and baking soda, then combine with the pumpkin mixture.  Pour into a well-buttered 9x5x3-inch loaf pan.  Bake 60 minutes or until a toothpick comes out clean.  Turn out of the pan and cool on a rack.