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Our porridge is more than just a breakfast cereal.
Try some of our favorite recipes . . .

  • bowl of porridge

  • EARTH'S HARVEST FARM PORRIDGE

    3/4 cup Earth's Harvest Farm Porridge
    2 cups water
    dash of salt (optional)

    Combine ingredients in a medium saucepan.
    Bring to boil and reduce heat.
    Simmer, stirring occasionally for 15 minutes
    or until desired consistency.
    Serves 3.

    Serving suggestions:
    • Milk and honey or maple syrup.
    •Raisins and cinnamon.
    •Fresh fruit and yogurt.

  • muffins

  • PORRIDGE MUFFINS


    1 ½ cups flour
    ½ cup brown sugar
    ½ tsp. salt
    1 ½ tsp. baking powder
    1/3 cup milk
    ¼ cup butter, melted
    1 tsp. vanilla or almond extract
    2 eggs
    ½ cup leftover, cooked porridge

    Combine dry ingredients in a large bowl.  Lightly beat together the eggs, milk, and vanilla or almond extract.  Add egg mixture, melted butter, and cooked porridge to the dry ingredients and mix.  Divide the batter among muffin cups.  Bake at 350 degrees for 20 minutes or until done.

  • parfait

  • PORRIDGE PARFAIT

    2 cups cooked porridge
    ½ cup sliced strawberries, blueberries, raspberries, or a combination of berries
    1 cup vanilla or maple yogurt

    Prepare your favorite variety of Earths Harvest Farm porridge according to package directions.  You can add ¼ tsp. cinnamon and ½ tsp. vanilla or almond extract to the finished porridge if you wish.  Layer ingredients into serving dishes – porridge, then berries, then yogurt, and repeat until dish is filled and the final layer is berries on top.

  • image of porridge pumpkin bread

  • PORRIDGE CAKE

    Cake:
    1 ½ cups flour
    1 tsp. baking powder
    1 tsp. baking soda
    ½ tsp. salt
    1 tsp. cinnamon
    ½ cup butter
    1 cup brown sugar
    1 cup granulated sugar
    2 eggs
    1 tsp. vanilla
    2 cups cooked porridge

    Topping:
    ½ cup brown sugar
    1/3 cup butter
    ¼ cup milk
    ½ cup chopped nuts
    1 cup coconut

    Sift together the dry ingredients. In a large bowl, cream together the butter and sugars. Add the eggs and vanilla. Add 2 cups cooked porridge. Add dry ingredients and mix well. Pour batter into a greased and floured 9x13 baking pan. Bake in a 350 degree preheated oven for 35 minutes or until cake tests done. To make the topping, combine brown sugar, butter, milk, nuts, and coconut. Spread on top of hot cake and broil 2 to 4 minutes or until browned.

  • EARTH'S HARVEST FARM PORRIDGE COOKIES


    2 ¼ cups flour
    1 tsp. baking powder
    ¼ tsp. baking soda
    1 tsp. salt
    ¾ cup sugar
    ½ cup brown sugar
    2/3 cup butter, softened
    2 eggs
    1 ½ cups cooked porridge

    In a large bowl, combine butter and sugars.  Add eggs and beat until creamy.  Add dry ingredients and mix well.  Stir in cooked porridge.  Drop from teaspoon onto greased cookie sheet, or use a cookies sheet lined with parchment paper.  Bake in preheated oven at 375 degrees for 12 to 15 minutes.  Remove to cool on cooling rack

    Variations :
    -add chocolate chips, about 1 ½ cups.
    -add butterscotch chips, about 1 ½ cups.
    -add coconut, about 1 cup
    -add raisins, about 1 cup, along with 1 tsp. cinnamon

  • cookies
  • no-cook porridge

  • NO-COOK PORRIDGE

    Measure out some Plain & Simple or Just Right Porridge into a medium bowl or pot. One cup of dry porridge blend makes 4 servings. Cover with apple cider or other fruit juice (about 1 cup of juice for 1 cup of porridge blend). Stir. Cover with a lid or plastic wrap.

    Let sit on the counter top for at least an hour, or you can prep it the night before and let it sit overnight in the refrigerator. Use a slotted spoon to scoop the porridge into serving dishes. Sprinkle with brown sugar, and a little lemon juice. Serve with fresh fruit and a dollop of vanilla or maple yogurt. This makes a delicious summer morning breakfast which is very easy to make...and thank goodness there is no need to turn on the stove top!!

  • image of baked blueberry and peach porridge

  • BAKED BLUEBERRY & PEACH PORRIDGE

    3 cups Plain & Simple or Just Right Porridge
    1/2 cup packed brown sugar
    2 tsp. baking powder
    1/2 tsp. salt
    2 egg whites
    1 1/4 cups fat-free milk
    1/4 cup sunflower oil
    1 tsp. vanilla extract
    1 can (15oz.) sliced peaches in juice, drained and chopped
    1 cup blueberries (fresh or frozen)

    In a large bowl, combine the porridge, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries. Transfer to an 11 x 7 inch greased baking dish. Bake, uncovered, at 350 degrees for 35 - 40 minutes or until top is lightly browned and thermometer reads 160 degrees. Serve with milk or yogurt. Can be prepared the night before and refrigerated until baking the next morning.

  • PORRIDGE PUMPKIN BREAD

    1 1/4 cups flour
    1/4 cup uncooked porridge blend (any variety)
    1 cup sugar
    1 tsp. baking soda
    1 cup fresh pumpkin puree
    1/2 cup sunflower oil
    2 eggs
    1/4 tsp. nutmeg
    1/2 tsp. cinnamon
    1/4 tsp. allspice

    Preheat the oven to 350 degrees. Mix the pumpkin, oil, eggs, 1/4 cup water, and spices together. Mix together the flour, porridge blend, sugar and baking soda, then combine with the pumpkin mixture. Pour into a well-buttered 9x5x3-inch loaf pan. Bake 60 minutes or until a toothpick comes out clean. Turn out of the pan and cool on a rack.

  • WHITE CHOCOLATE CHERRY PORRIDGE

    3/4 cup Earth’s Harvest Farm Porridge
    1 cup water
    1 cup milk
    1/4 cup white chocolate chips
    1/4 cup dried cherries
    1/4 teaspoon almond extract (optional)

    In a saucepan, combine porridge, water and milk. Simmer for 10 minutes stirring occasionally or until cooked. Remove from heat, add remaining ingredients and stir until chocolate is melted. Serves 3.

cabin bear dragging hot cereal bag