Savoury porridge with vegetables

Ingredients

• 1 piecepumpkin
• 1 piecespring onion
• 1 piececarrot
• 2.5 ml (½ tsp)mixed dried herbs
• 5 ml (1 tsp)rosemary
• 1 pinchsalt
• 1 pinchground red chilli
• about 30 g (6 tbsp)oats
• 1 pinchgarlic salt
• 480 ml (2 cups)water
• 5 ml (1 tsp)olive oil

Instructions

1. 1

   Chop the vegetables

   Cut the vegetables into small dice or thin slices so they cook more quickly.

2. 2

   Season the vegetables

   Put the vegetables in an ovenproof dish and sprinkle over the garlic salt and 1 tsp of dried rosemary.

3. 3

   Cook the vegetables

   Bake at 180°C (360°F). If you would rather not use the oven, steam the vegetables instead.

4. 4

   Combine oats and water

   Put 6 tbsp of oats in a saucepan with 2 cups of water and a pinch of salt.

5. 5

   Thicken the porridge

   Cook the oats for around 10 minutes, until thick. Add the mixed herbs or a pinch of rosemary if you have them.

6. 6

   Mix and season

   Once the vegetables are cooked, stir them into the oats. Season with salt to taste and add 1 tsp of olive oil.

7. 7

   Add chilli

   For a spicy finish, add a little powdered árbol chilli.

What is savoury porridge?

Porridge is usually served sweet, but oats can also be cooked with water and savoury seasonings. This version pairs a thick oat base with vegetables and herbs for a warming vegetarian bowl.

The recipe takes a flexible approach rather than following one specific regional tradition. Roasting or steaming the vegetables separately gives them their own flavour and lets you choose the texture you prefer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 5g protein, 22g carbs, 4g fat.

Most of the carbohydrates come from the oats and vegetables, while the olive oil supplies most of the fat; the oats provide some protein, but this is a modest-protein bowl. Serve it with beans or lentils for a practical protein boost, or add a side salad for more variety.

Choosing the vegetables

Pumpkin: cut it into small pieces so it cooks at a similar pace to the carrot. A thin slice or small dice also makes it easier to stir through the porridge.

Spring onion: slice it thinly to help it soften alongside the other vegetables. Use the whole piece supplied, including the green part if it is tender.

Carrot: thin slices or small dice cook more quickly and are easy to combine with the oats.

Roasting or steaming

Roasting: arrange the vegetables in an ovenproof dish and season with garlic salt and rosemary as directed. The method does not give a baking time, so check them periodically and take them out when tender.

Steaming: use this as the stated alternative if you do not want to heat the oven. Steam until the pieces are tender enough to mix into the porridge.

Getting thick oats

Simmer the oats with the measured water and a pinch of salt for around 10 minutes. Stir occasionally and look for a thick, spoonable consistency before combining them with the vegetables.

If the pan starts to look dry before the oats soften, lower the heat and stir; avoid letting the bottom catch. The recipe gives no specific oat variety, so cooking time can vary slightly.

Herbs and seasoning

Rosemary: the ingredient list includes a teaspoon, and the vegetable step uses dried rosemary. The porridge step also suggests adding a pinch if you want more herbal flavour.

Chilli: the method suggests powdered árbol chilli for a spicy finish. Add it sparingly, then taste, as the recipe does not specify a measured amount for this final seasoning.

Serving the bowl

Serve the porridge as soon as the cooked vegetables have been folded through, while the oats are still warm and thick. A little extra chilli can be added at the table.

For a more complete meal, serve it with a side of beans or lentils, or a simple green salad. Keep any additional seasoning separate so each person can adjust their bowl.

Recipe notes & tips

• Cut the vegetables to a similar size so they cook more evenly.
• Check the vegetables during cooking because the recipe does not specify a baking time.
• Stir the oats occasionally as they simmer to help prevent them sticking to the pan.
• Let the oats reach a thick, spoonable consistency before adding the vegetables.
• Add the final chilli gradually and taste as you go.

Variations

• Use seasonal vegetables: swap in vegetables that cook in a similar time, cutting them into small pieces.
• Make it spicier: add a little more powdered árbol chilli at the end.
• Boost the herbs: add the mixed dried herbs to the oats as they cook.
• Steam the vegetables: use the method's oven-free option for a softer result.
• Add beans: stir cooked beans through the finished bowl for a more substantial meal.

Common mistakes to avoid

• Large vegetable pieces: they may take longer to cook; cut them into small dice or thin slices.
• Skipping the doneness check: the method gives no vegetable cooking time; check periodically and cook until tender.
• Cooking the oats too fast: the bottom can catch; use a gentle simmer and stir occasionally.
• Adding all the chilli at once: it can overwhelm the bowl; start with a little and taste.
• Mixing in undercooked vegetables: they can stay firm in the porridge; cook them until tender first.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water if the oats have thickened too much.

Frequently asked questions