Go Back
+ servings
Print Pin
No ratings yet

Spiced Whole Grain Porridge Recipe

A hearty and filling porridge made with lactogenic ingredients and sweetened with maple syrup and currants to give a nursing mother the energy she needs.
Course Breakfast
Cuisine British
Prep Time 20 minutes
Cook Time 45 minutes
Soaking time 12 hours
Total Time 1 hour 5 minutes
Servings 8 cups
Calories 489kcal
Author Heather Dessinger


Soak 12-24 hours:

Remaining Porridge Ingredients:


For Soaking:

  • Combine the oats, barley, quinoa, and pumpkin seeds in a large mixing bowl.  
  • Cover with warm water by 1 inch, and stir in the vinegar. 
  • Allow the grains to soak for at least 12 and up to 24 hours.
  • After soaking, drain and rinse well, and return to the mixing bowl.
  • For the Porridge:
  • Preheat the oven to 350°F.
  •  Grease a 2-quart baking dish with coconut oil and set aside.
  • In a medium bowl, beat the eggs, coconut milk, coconut oil, and maple syrup together. 
  • Pour them into the mixing bowl with the soaked grains, and stir them until evenly combined. 
  • Fold in the currants.
  • Heat a skillet over high heat, and toss in the fenugreek, fennel, and blessed thistle, toasting them gently for 1-2 minutes. 
  • Transfer to a spice grinder and grind until they form a fine powder. 
  • Fold the powdered herbs into the contents of the mixing bowl, then pour the mixture into the prepared baking dish.
  • Bake for 45 minutes to 1 hour or until the the top of the porridge is golden brown and its center is no longer liquid.
  • Serve warm with yogurt, kefir, coconut milk, or maple syrup.


Feel free to top with any sweeteners or toppings you like.


Serving: 1cup | Calories: 489kcal | Carbohydrates: 69g | Protein: 14g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 336mg | Potassium: 627mg | Fiber: 9g | Sugar: 15g | Vitamin A: 130IU | Vitamin C: 1.3mg | Calcium: 82mg | Iron: 6.4mg