peanut butter and jelly porridge with chunky granola

The word porridge is rather funny.

When I imagine someone sitting down to eat a bowl full of porridge a large, full-bearded Viking man comes to mind. Or Oliver in “Oliver Twist” lifting his wooden bowl up and saying, “Please, sir….I want some.”

Porridge has been around forever. I’m pretty sure it was the go-to meal for most folks because all you had to do was heat some milk in a pot, add oats, and whip! Whip it good. It wasn’t until the sexy oatmeal smoothie craze that people thought porridge was a legit breakfast.

Porridge is actually a great way to get  healthy protein in the morning. And! It’s the perfect breakfast when it’s freaking freezing outside, Mr. Bigglesworth. I will admit that I do enjoy my oat smoothies in the morning, but there’s something sad about eating a cold breakfast. Am I right? So, after eating our standard blueberry oat smoothie when it was -7 outside, Mr. B asked, “can we get a hot version of this?”

Even though porridge isn’t a go-to these days, I am rather surprised because there are  approximately 1, 563 options for toppings, yo. Granola, agave, chia seeds, peanut butter, and jelly! Oh, yes, PB&J is no longer for your sandwich friends. That is so 1996. So if you want to warm up your breakfast routine this winter I highly encourage you make porridge.

Beard not required to consume.

Print Recipe

Peanut Butter and Jelly Porridge with Chunky Granola

Yield: Serves 2 to 3

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

2 cups milk
1 banana, smashed
pinch of ground cinnamon
salt to taste
2 cups quinoa, cooked
2 cups quick cooking oats
4 tablespoons peanut butter
4 tablespoon grape jelly
chunky granola, garnish
honey, garnish

Directions:

Add milk, banana, cinnamon, and salt to a medium saucepan. Whisk over medium heat until thickened. Add the quinoa and oats, and continue to cook until everything is heated through. You will want to continue to stir until the oats become creamy. Pour the porridge into bowls and dollop one tablespoon peanut butter and jelly on top. Garnish with granola and honey.

adapted from Food and Wine Magazine

All images and text ©Lauren Grier for The Curious Plate