Pumped Up Porridge
Dairy free, Egg free, Gluten Free, Nut free, Soy free, Vegan, Vegetarian
About the recipe
A warm, nourishing start to the day – packed with healthy fats, fibre, and blood sugar-balancing goodness for little (and big) tummies.
This porridge is a go-to in our house when I want something comforting, filling and full of goodness. Oats are a great source of fibre and antioxidants, but on their own they’re primarily carbohydrates, which means they really benefit from the addition of healthy fats and protein to help stabilise blood sugar levels and keep little (and big) tummies feeling satisfied for longer.
By adding in nourishing fats and proteins like egg yolk, collagen, flaxseeds, butter or kefir, you can turn a simple bowl of porridge into a beautifully balanced, nutrient-dense meal. I also recommend soaking your oats overnight to support digestion and nutrient absorption, especially for little ones.
Suitable From
Around 8–10 months+
Baby prefer finger food? Try turning the porridge into these porridge fingers!
Storage
Leftover cooked porridge can be stored in an airtight container in the fridge for up to 2 days. When reheating, add a splash of milk or water to loosen the texture. Best topped fresh before serving.
Leftover porridge? Try these porridge cookies or these porridge pancakes!
Ingredient Swaps
- Milk: Use breastmilk, formula, dairy or a suitable plant-based milk (like almond, soy, oat or coconut) depending on your child’s age and dietary needs.
- Butter/Ghee: Swap for coconut oil if dairy-free.
- Egg yolk: Leave out for those not tolerating egg.
- Tahini/Nut Butter: Use seed butter like sunflower for a nut-free version or omit.
- Kefir: Can be swapped for plain full-fat yoghurt or omitted if not available.
Ingredients
Porridge Base:
1 cup rolled oats
2 cups milk of choice
Optional Add Ins:
1 serve collagen powder We use CHIEF
1/2 banana sliced
1 egg yolk
1-2 tsp butter or ghee
1 TBSP chia seeds
1 tsp ground flaxseeds, LSA or psyllium husk
Optional Toppings:
1 TBSP tahini or nut butter
1 TBSP ground flaxseeds
1 TBSP hemp seeds
Sliced or grated apple
Nuts (crush for younger eaters)
Drizzle of coconut or milk kefir
Maple Syrup
Method
Soaked oats version:
- Add oats to a bowl and cover with water. Stir in 1 tsp of an acidic medium (apple cider vinegar, lemon juice, or whey).
- Cover with a tea towel and leave in a warm spot (like the pantry) for at least 6 hours or overnight.
- When ready to use, drain and rinse well in a sieve.
- Add soaked oats and milk to a saucepan over low heat. Stir in any optional ingredients like banana, collagen, butter or egg yolk.
- Cook for around 3–5 minutes, stirring occasionally, until thick and creamy.
- Serve warm with toppings of choice.
Un-soaked oats (quick version):
- Add oats and milk directly to a small saucepan.
- Stir in optional ingredients like banana, collagen, butter or egg yolk.
- Cook over low heat for 5–7 minutes, stirring occasionally, until oats are soft and mixture is creamy.
- Spoon into bowls and finish with toppings.
Whole egg option:
You can use a whole egg instead of just the yolk for extra protein, but if added incorrectly it can make the porridge taste a little “eggy”.
To avoid this, whisk the egg well, then stir it into the porridge after removing the pot briefly from the heat, stirring constantly.
Return to low heat for 1–2 minutes, stirring continuously until thick and creamy.
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