Fresh Veggie Porridge Bowl (Printable Version)

A hearty porridge blending oats with fresh vegetables for a nutritious start or light meal.

# What You'll Need:

→ Grains

01 - 1 cup rolled oats (gluten-free if needed)

→ Vegetables

02 - 1 cup carrot, finely diced
03 - 1 cup zucchini, finely diced
04 - ½ cup sweet corn kernels (fresh or frozen)
05 - ½ cup baby spinach, chopped
06 - ½ cup green peas (fresh or frozen)

→ Liquids

07 - 4 cups vegetable broth (low sodium recommended)
08 - 1 cup unsweetened plant-based milk or regular milk

→ Aromatics & Seasoning

09 - 1 small onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 tablespoon olive oil
12 - ½ teaspoon ground black pepper
13 - ½ teaspoon salt (adjust to taste)
14 - ½ teaspoon dried thyme or Italian herbs

→ Optional Garnishes

15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon toasted seeds (pumpkin or sunflower)

# How To Make:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic; sauté for 2 to 3 minutes until translucent.
02 - Add diced carrots and zucchini to the pan; cook for 3 to 4 minutes, stirring frequently.
03 - Stir in rolled oats, sweet corn kernels, and green peas. Cook for 1 additional minute.
04 - Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until oats and vegetables are tender.
05 - Add chopped baby spinach and plant-based or regular milk. Simmer for another 3 to 5 minutes until spinach wilts and mixture becomes creamy.
06 - Season with salt, ground black pepper, and dried herbs. Adjust texture by adding more broth or milk if desired.
07 - Serve warm, topped with fresh parsley and toasted seeds if preferred.

# Expert Advice:

01 -
  • It comes together in just 35 minutes, yet tastes like you've been simmering something all morning
  • Every spoonful is packed with real vegetables, so you're feeding your body exactly what it needs
  • The creamy texture from the plant-based milk is pure magic—no cream or butter required
  • It's endlessly adaptable, so you can use whatever fresh vegetables are calling to you
02 -
  • Add the milk at the very end, not the beginning—if you cook oats with milk from the start they can become gluey and lose their structure
  • Taste the broth before you use it because it will become the backbone of every spoonful—bland broth makes bland porridge
  • The spinach must go in at the last moment because it only needs to wilt, not simmer away into nothing
  • This porridge thickens as it cools, so if it seems a touch loose when you're plating, that's perfect—it will reach its ideal consistency in the bowl
03 -
  • Make a big batch on Sunday and portion it into containers—it reheats beautifully with just a splash of extra broth, becoming creamy again like it just came off the stove
  • If you're cooking for a crowd, double the recipe and taste it often as it simmers—every stove is different and you want to catch it at that perfect moment when vegetables are tender but still have character

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