Starting with a wholesome meal like Gluten-free Porridge ensures steady energy, reduced cravings, and balanced nutrition to keep you fueled and satisfied. This multi-grain porridge is packed with whole grains, healthy fats, and customizable toppings, making it a delicious, nutritious breakfast that’s perfect for everyone in the family.
Why You’ll Love This Gluten Free Porridge Recipe
Starting the day with a balanced breakfast has been a game-changer for me, especially after realizing how eating something like a doughnut sets me up for a crash—cranky, unfocused, and craving more sugar. Now I prioritize something nourishing, like a big pot of warm porridge with steel-cut oats, which I make at least twice a week.
One day, I decided to mix things up with millet, quinoa, rolled oats, and creamy buckwheat cereal I had on hand. The result was a delicious, nutrient-packed porridge that my husband loved and, surprisingly, even my picky son finished without complaints (I think he secretly enjoys it).
This gluten free breakfast is incredibly versatile and customizable, allowing you to mix your favorite grains and experiment with endless toppings ideas to create the perfect bowl tailored to your taste. Packed with a blend of complex carbs, protein, and healthy fats, this whole grain porridge is a filling breakfast for a chilly morning. Plus, it’s easy to make—this simple recipe comes together quickly, especially if you soak the grains overnight for faster cooking and improved digestibility.
Ingredient Notes
Porridge Ingredients
- Mixed gluten-free grains: I recommend a combination of rolled oats (certified gluten-free), quinoa, millet, and creamy buckwheat for different textures and flavors.
- Water: Use 3 ½ cups if grains were soaked overnight; otherwise, use 4 cups.
- Almond milk: Any other unsweetened milk of your choice will also work, like coconut milk or whole milk.
Optional Add-ins
- Fresh fruit: Sliced blueberries, bananas, or grated apple for natural sweetness.
- Healthy fats: Pumpkin seeds, chia seeds, or any type of nut butter.
- Sweeteners: A drizzle of maple syrup or honey for a touch of sweetness.
- Spices and extras: Turmeric, cinnamon, vanilla powder, or raw cacao nibs for added flavor and health benefits.
- Protein: Cook your gluten-free porridge with milk or a plant-based protein milk, like soy or pea milk, instead of water. You can also stir in your favorite protein powder or collagen peptides after cooking, making sure to mix well to avoid lumps. An egg white or two is also a great way to add in protein (add in during the last 2-3 minutes of cooking).
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: In a medium saucepan, mix the grains and water. Bring to a boil over high heat, then reduce the heat to a simmer, cover, and cook until the grains are tender, about 25–30 minutes. If the grains were soaked overnight, they will cook more quickly.
Step 2: Stir in almond milk (or your milk of choice) until the porridge reaches your desired consistency—whether you like it thick or creamy.
Step 3: Serve immediately with your favorite toppings or refrigerate for up to a few days.
Expert Tips
- Soaking overnight helps break down the grains for faster cooking and improved digestibility.
- If you are gluten-intolerant or sensitive, be sure to choose specially labeled certified gluten-free oats if you are gluten-intolerant or sensitive.
- Make a larger batch and store in individual containers for a quick grab-and-go breakfast.
Serving Tips
Serve your gluten-free porridge warm with a variety of toppings for a personalized breakfast experience. Pair it with a cup of yerba matte or coffee for a cozy morning, or enjoy it chilled on warmer days with fresh fruit and a dollop of yogurt. Top with crunchy granola and almond butter for a creamy nutritious breakfast.
Check out my other overnight steel cut oatmeal recipe for other delicious topping combinations!
Storage Tips
Your cooked porridge can be stored in an airtight container for no more than 3 days.
To reheat your porridge, add a bit of milk or water and warm in a saucepan or microwave until creamy and heated through.
Recipe FAQs
Absolutely! Experiment with grains like buckwheat groats, brown rice, or quinoa flakes. Keep in mind that some grains, such as steel-cut oats, may require longer cooking times.
Replace the grains with chia seeds, flax meal, or coconut flour for a grain-free porridge recipe.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Yes! Whole milk or any other milk you enjoy works perfectly to create a creamy filling for your porridge.
If your porridge turns out too thick, simply stir in a little more liquid—like water, milk, or almond milk—a tablespoon at a time until it reaches your desired consistency. Reheat it gently while stirring to evenly incorporate the added liquid.
If your porridge is too runny, continue cooking it on low heat, uncovered, and stir occasionally to evaporate excess liquid. Alternatively, you can mix in a spoonful of chia seeds or ground flaxseed, which will naturally thicken the porridge as it sits.
More Gluten Free Porridge Recipes
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DIY Gluten Free Multi-Grain Porridge Recipe
Ingredients
- 1 cup mixed gluten-free grains, I like a combination of rolled oats*, quinoa, millet, and creamy buckwheat, preferably soaked overnight in water and drained
- 4 cups water, use 3 ½ cups of water if grains were soaked
- ½ – 1 cup unsweetened almond milk or milk of choice, click here for how to make your own almond milk
Instructions
- In a medium saucepan, combine the grains and water. Bring to a boil over high heat, reduce heat to a simmer and cook covered.
- Cook until all the grains are tender, about 25-30 minutes. If grains were previously soaked, they will cook much more quickly!
- Stir in the almond milk according to whether you like your porridge is thick or thin until porridge is nice and creamy. Serve immediately or refrigerate for a few days. Reheat in a saucepan with a little water or almond milk to desired consistency.
Notes
- Soaking overnight helps break down the grains for faster cooking and improved digestibility.
- If you are gluten-intolerant or sensitive, be sure to choose specially labeled certified gluten-free oats if you are gluten-intolerant or sensitive.
- Make a larger batch and store in individual containers for a quick grab-and-go breakfast.
- Your cooked porridge can be stored in an airtight container for no more than 3 days.
- To reheat your porridge, add a bit of milk or water and warm in a saucepan or microwave until creamy and heated through.
Like this recipe? Rate & comment below!
Hi pamela my name is ankush…. For multi grain porridge i usually mix wheat steel cut,ragi steel cut,rolled oats and steel cut hulled barley and its instant i just boil it in water for 5 minutes and its ready(and it keeps the body cool since the above items are cooling agents)…cannot afford quinoa because its very expensive in INDIA and i sell it since I have a small health store… But now i will suggest them to mix berries and all just like you have mentioned above… Thank you for sharing it!!
Hi Pamela,
I cook Organic whole rolled oats, Organic Quinoa and Organic hulled millet in an automatic
rice cooker. Sometimes I have organic white rice with it instead of the oats. I am looking for more
variety so the Creamed Buckwheat sounds like a good idea. After cooking add freshly ground organic chia
or Linseed. I then have it with a good quality apple juice as dairy and I dont really get along. Thanks
for your website.
I love combining grains for a more interesting flavor. Have you tried finishing the porridge with a homemade nut milk?
Hi, I have all of these ingredients and a very large glass jar, so I am wondering if it’s okay to put all the oats/grains (and perhaps some cinnamon) into the jar, ready for me to scoop out each morning for my son. It may be a silly question, but I am new to some of these foods, so I hope these will keep just fine stored together in a ‘premix’, without anything reacting to another.
Not a silly question at all! It is absolutely fine to pre-mix the grains and store them that way. I don’t see why you couldn’t mix cinnamon in with it, but personally I would add it to the pot when you need it in case you’re (or your son) isn’t in the mood for it one morning. 🙂
I put chia into my milk for 15 minutes before heating and adding oats to cook. It has transformed breakfast and makes regular oatmeal so much tastier. I’ll have to start experimenting with these other grains too!
Thanks for the tip, Erica! I’m a big fan of chia seeds. I’ve been doing a raw version of that, soaking chia and oats overnight, but not cooking it. I bet it’s delicious!