It’s that time of year again when we say goodbye to our smoothie bowls and make way for porridge.

When the leaves fall, the air becomes crisp and skirts with jumpers and boots are ideal. Yup, Autumn.

If you are thinking about trying out some new autumnal porridge recipes, I have collected the best recipes from different bloggers for you to choose from and I guarantee, that they’ll all get you in the mood for the lovely season of Autumn.

First of all, we have my very own recipe for apple, banana and date chocolate porridge which is always a comfort on a cold morning.

Start by melting 1 tsp of coconut oil in a sauce pan over a medium heat and then add 1 chopped banana and an apple. Cook for 5 minutes before adding 3 pitted medjool dates. Mix everything together, mash the dates and add ½ cup oats with a cup of water. Bring to a boil and then leave to simmer on a low heat for 10 minutes. Lastly, transfer the mixture to a bowl and add your toppings. I suggest some tasty pecans with a drizzling of nut butter. Mmmm!

Our next recipe is from the lovely Kirstine and she runs the blog the balancing soul.

This recipe is delicious and almost seems to give you a lovely warm hug. Bring 1 cup water to boil in a small pan and turn the heat to low. To your pan, add 1/2 cup rolled oats, 1.5 tbsps linseeds, 1/2 tbsps chia seeds, 1 tsp cinnamon, 1 tbsp coconut oil, a pinch of raw vanilla powder and a pinch of salt and stir carefully.

Leave to stew for 2-3 minutes, depending how dense you like your porridge and stir the porridge as little as possible as to not disturb the texture too much.

Lastly, set the porridge aside while you prepare your favourite toppings- the best toppings that go best with this breakfast, are apple, walnuts, shredded coconut and honey.

You may be looking for a slightly alternative choice for your everyday bowl of porridge.

Eli from @cerealandpeanutbutter has made the perfect persimmon quinoa porridge on her blog.

Rinse 50g quinoa and transfer to a pot. Pour in 150ml of coconut milk with 1 tsp honey and bring the pot to a boil, before reducing it to a simmer for 10 minutes. Take the lid off your pot and add in 350ml more of coconut milk and 1 tsp cinnamon. Cook for another 4 minutes then take it off the heat, throw in 1 tbsp chia seeds, a handful of chopped walnuts/almonds, 50g mixed berries and 1 persimmon. Stir well, transfer to a bowl, get creative with the toppings and dig in!

Instagram: @honeyandroots

However, if you’re fancying some chunky wholesome and organic porridge, then Lilo from @honeyandroots has the perfect recipe for you!

Place 2 cups oats, 2 tbsps coconut chips, 2 tbsps chia seeds, 2 tbsps pumpkin seeds, 2 tbsps sunflower seeds, 1/2 tsp cardamom, 1/2 tsp cinnamon and 2.5 cups cashew milk in a saucepan over a medium heat. Mix until it boils and thickens (approx. 5 – 10 minutes). Then stir in 1 tbsp goji berries and 1 mashed banana. Serve topped with blueberries and strawberries. Alongside a mug of green tea, this breakfast would go down a treat with anyone!

The last recipe is from Marialena and is on her blog


Marialena says “porridge is my favourite breakfast during the autumn-winter period. I find nothing better than a warm creamy heaven topped with colourful goodies!” and I couldn’t agree more – especially when her recipe involves a blackberry compote!

Simply put 40g rolled oats into a small pan, alongside 100 ml unsweetened almond milk, 2 tsps chia seeds and 150 ml water.

Cook over a low-medium heat until rich and creamy, stirring every now and then and remove from the heat when it is ready. In the meantime, prepare the compote. Cut a handful of blackberries into halves and put them in another saucepan. Add 1 tbsp honey and 1 tsp lime juice and cook over a low-medium heat for 2 – 3 minutes. Remove from the heat and then pour the porridge into a bowl and top with the blackberry compote. Finally, sprinkle with chopped almonds to serve.

There you have it, four amazing porridge recipes, each with their own individual flavours and twists and all suitable for the beautiful season of autumn.