Once a week, we have “Porridge Day.” We switch around the gluten-free grain — quinoa, millet, buckwheat — but oats are a consistent favorite.
If you have picky eaters, do not add fruit to oats while cooking. Put the chopped fruit in small bowls and let the children add it themselves. Over time they will add if you or someone in the house is modelling for them — I promise.
When buying dried apricots, buy the unsulphered variety. They are dark brown vs. bright orange.
Read labels and make sure that dried fruits don’t have added sugar.
A nice variation is to chop dried fruit very small (because it grows in liquid) and cook the porridge with the fruit.
Banana can be added as well.
2 cups of Gluten-free Oats
4 cups Water
Pinch of Salt
2-3 tablespoons Maple Syrup
2 teaspoons Cinnamon
1 cup of Dried Fruit, chopped fine
(Raisins, Apricots, Dates, Cranberries, Blueberries, Cherries, Mangos)
Bring 4 cups of water and pinch of salt to a boil.
Add the oats and stir regularly until water is
After a few moments, add chopped fruit, and cook for about 10 minutes over low heat.
Remove from heat and add maple syrup and cinnamon.