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Breakfast, Vegan &/or Raw

4-Grain Porridge

People want three things in life. To be happy. To be healthy. To be rich.

I can’t make you rich, but two out of three ain’t bad! This blog is all about food to make your taste buds break dance, without making you fat or ill. It’s about paying the grocer, not the doctor. It’s about taking the hell out of healthy.

Everyone digs porridge; the steaming bowl of goodness before that icy walk to work; the comforting smell of the kitchen as your oats happily burp on the stove; the sweet syrupy mess you so love to launch on your hot porridge, like a giddy conductor with ADD.

This 4-Grain Porridge is kickass comforting. The best part? It’s a complete source of protein too.


4 grain porridge recipe


By socialising oats with other grains such as amaranth, buckwheat and chia seed, we achieve a full quota of essential amino acids that otherwise would have fallen short of the bench presser’s Sweet Spot.

This is real cereal, not that sugary nonsense the word ‘cereal’ has come to represent. Whole, unrefined, unadulterated yumness that takes minutes to prepare, but parties in your body all day long.

And yes, oats often contain gluten. I need you to collect yourself. Ready? Gluten is not a poison. Such is the misinformation surrounding gluten, my poor husband thinks we should be taking an insurance policy out against it.

And our neighbour thinks gluten is something that wild teenagers sniff.

If you want to evict something in your diet, ditch the processed cereals and mass-produced granola. Let’s decriminalise gluten. I’ve never seen a herring so scarlet.


4 grain porridge4 grain porridge susan jane white


4-Grain Porridge
Makes 1kg


625g regular oat flakes
125g buckwheat flakes 
125g milled chia seed (not a grain)
125g amaranth flakes
3 teaspoons ground turmeric
1 teaspoon sea salt flakes


I find the best way to make this is by asking 2 different pals to purchase the buckwheat flakes and the milled chia. I buy the amaranth flakes. Then we all swap 125g each.

Add the listed ingredients together in a 1kg Kilner or other jar. Shakey shakey shakey.

Store this way for up to 6 months.

When you fancy a bowl of 4-Grain Porridge, just treat the mix like regular oats. We like using 1 teacup of this 4-grain mix to 2.5 teacups of plant milk (oat’s milk is particularly good).

Simmer gently for 10 minutes, until glossy and creamy. Serve with sticky set honey.



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  • Reply BK January 25, 2016 at 10:56 am

    Thank you for the recipe.

    (1) Are milled chia seed made by running chia seeds through a food processor?

    (2) Instead of buying buckwheat & amaranth flakes, are we able to run the grains/seeds through a food processor as well? Thank you.

    • Reply Susan Jane February 1, 2016 at 10:52 am

      Both questions brill – and yes you can ! You can buy milled chia in many savvy supermarkets from Chia Bia, an Irish company, or Linwoods. Good luck! I put a tiny bit of cacao butter into the porrridge too, and it’s cosmic.

  • Reply TKG January 29, 2016 at 8:34 am

    I swapped millet for the amaranth because it\’s what I had. Really delicious and very creamy! Thanks for the recipe! 

  • Reply Louise Black May 3, 2016 at 11:21 am

    Wow, what a great way to oomph up your morning porridge, I’ll defo being trying this and adding some vegan protein powder!

    • Reply Susan Jane May 9, 2016 at 9:03 pm

      Great idea! Must try some powder too 😉

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