Creamy Broccoli Oats Porridge with Toasted Almonds

20 minutes

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Creamy Broccoli Oats Porridge with Toasted Almonds - Plattershare - Recipes, food stories and food lovers

4.41 from 5 votes
Indian

About Creamy Broccoli Oats Porridge with Toasted Almonds

Wake up to a vibrant green bowl of deliciousness! This Creamy Broccoli Oats Porridge with Toasted Almonds is a surprisingly satisfying and healthy way to start your day, blending the comfort of oats with the unexpected freshness of broccoli.
Imagine creamy oats infused with savory sautéed onions, garlic, and a hint of warming cinnamon. The crunch of toasted almonds adds a delightful textural contrast, making each bite a truly enjoyable experience.
Quick, easy, and packed with wholesome ingredients, this porridge is the perfect way to fuel busy mornings while sneaking in those extra greens. It's a breakfast you'll actually look forward to!
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Recipe Time & More

Prep5 minutes
Cook15 minutes
Total20 minutes
Calories842 kcal
Serves4
Served AsBeveragesBreakfast
Recipe TasteCrunchySaltySpicy

Ingredients
 

Produce

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Instructions
 

  • In a pressure cooker or pot, melt the butter over medium heat. Add the sliced onions and sauté until softened and translucent.
    Creamy Broccoli Oats Porridge with Toasted Almonds - Plattershare - Recipes, food stories and food lovers
  • Add the ground cinnamon and minced garlic. Sauté for another minute until fragrant, stirring constantly to prevent burning.
  • Stir in the oats and toast for a couple of minutes until lightly golden. This enhances their nutty flavor.
  • Add the broccoli florets, toasted almonds, salt, and pepper. Stir well to combine.
  • Pour in the water, ensuring all ingredients are submerged. Secure the lid on the pressure cooker and cook for 3-4 whistles. If using a regular pot, bring to a boil, then reduce heat and simmer covered for 15-20 minutes, or until the broccoli is tender.
  • Allow the pressure to release naturally before opening the cooker. Once cooled slightly, carefully transfer the mixture to a blender and blend until smooth.
  • Pour the blended mixture into a saucepan. In a small bowl, whisk together the cornstarch and a little bit of the low-fat milk until smooth. This slurry will help thicken the porridge.
  • Bring the porridge to a simmer over medium heat. Slowly drizzle in the cornstarch slurry while stirring continuously. This prevents lumps and ensures a creamy texture.
  • Continue to stir until the porridge thickens to your desired consistency. Reduce heat to low and stir in the remaining low-fat milk. Heat through, but do not boil.
  • Serve the creamy broccoli oats porridge warm, garnished with a few extra toasted almonds for added crunch.

Recipe Notes

Good To Know

  • Lightly toast the almonds in a dry pan before adding them to the porridge for enhanced crunch and a deeper, nuttier flavor.
  • For an extra boost of creaminess without dairy, stir in a spoonful of unsweetened almond butter or cashew cream just before serving.
  • If you prefer a chunkier texture, reserve a small portion of blanched broccoli and chopped almonds to sprinkle on top as a crunchy garnish.
  • To make this recipe gluten-free, choose certified gluten-free oats and ensure your corn flour is uncontaminated by gluten-containing grains.

Expert Tips

  • For a savory twist, consider adding a pinch of smoked paprika or a drizzle of chili oil to the porridge.
  • Customize your porridge with other vegetables like sauteed mushrooms, spinach, or roasted sweet potatoes.
  • If using quick-cooking oats, reduce the cooking time accordingly to prevent a mushy texture.

Storage Instructions

  • Store leftover porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to adjust the consistency.

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4.41 from 5 votes

Recipe Nutrition

Calories: 842kcalCarbohydrates: 90gProtein: 19gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gCholesterol: 5mgFiber: 10gSugar: 1g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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