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Brown Rice Porridge with Mixed Seeds & Fresh Dates

With all except a few crumbs of my Coconut & Nut Muesli eaten and a pantry in desperate need of re-stocking I got a little crafty in the kitchen and the result was a warming bowl of creamy porridge that I fell in love with!

Since being diagnosed gluten-free over 10 years ago, I have really missed oats and all of their nutrient-packed goodness. Nothing beats a warm bowl of porridge in the winter. The good news is that brown rice flakes can be turned into a delicious hearty bowl of porridge in no time at all.

This porridge is packed with plant-based omega-3 fats from the addition of flaxseeds and chia seeds. Omega-3 fats are important for a healthy heart, brain and immune system, however, majority of us don’t eat enough of these beneficial fats so this porridge is a great way to increase your intake. Not only do these seeds add a healthy dose of omega-3 fatty acids but they also add a delicious flavour and texture. Sunflower seeds are a great source of Vitamin E, magnesium and zinc. Just 1 tablespoon of sunflower seeds provides around 20% of a women’s daily Vitamin E needs.

Brown rice is extremely nutritious as it has not been milled and therefore maintains the bran and the all-important fibre, B-vitamins and minerals that are normally lost during the milling process. Where possible, always choose brown rice over white rice as it’s just so much more nutritious as well as having a delightful nutty texture. I have a crowd-pleasing brown rice salad recipe that I will share with you too. But for now, back to breakfast and porridge!

I have chosen to sweeten this porridge with a few fresh dates, however you could add a small amount of honey or maple syrup instead if you wish. This porridge is extremely simple and so quick to prepare meaning there is no excuse for not being well fuelled for a busy day ahead.

The other lesson here is that sometimes delaying the groceries for a few days can be a great way to use up ingredients that have been hiding in the back of your pantry for a while. See what you can find hiding in yours.

Brown Rice Porridge with Mixed Seeds & Fresh Dates

  • 1/3 cup wholegrain brown rice flakes

  • 2/3 cup milk (cows, soy or nut milk)

  • 1 Tbspn linseeds

  • 1 Tbspn sunflower seeds

  • 1 Tbspn black chia seeds

  • 1 fresh Medjool date, torn into pieces

To serve

  • Pinch cinnamon

  • Vanilla powder (optional)

  • 1-2 Tablespoons of Greek yoghurt

  • 1-2 fresh dates to serve

  1. Place the brown rice flakes, milk, seeds and fresh date in a small saucepan

  2. Place the saucepan over a medium heat and stir continuously until the mixture comes to the boil

  3. Turn the heat down and continue to simmer until a desired consistency is reached. I like mine creamy but still a little wet.

  4. Pour the porridge into a serving bowl and top with Greek yoghurt, a pinch of cinnamon and vanilla power and fresh dates


Gluten-free, nut-free

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