Cardamom Porridge

Oats seem to have been usurped by other ‘pseudocereal’ grains which are in fact complete plant proteins in disguise (quinoa, buckwheat, amaranth). Doubtless these all have wonderful nutritional qualities, but oats are pretty impressive too – cholesterol-reducing, blood-sugar stabilizing and also great at shifting a build-up of mucus within the gut. They’re yummy and good foods for both Vata and Pitta types, and oat bran is great for Kapha too. Pitta types should not eat an excessive amount of chia, so if you’re planning to have this porridge regularly, swap in flaxseeds or sesame seeds every now and again. If you are OK with lactose, whole goat’s milk makes for a lovely extra-creamy porridge, and is good for all doshas too.


200ml/scant 1 cup milk of choice (I like goat's or almond)
2 crushed cardamom pods
A pinch of cinnamon
A pinch of nutmeg
25g/generous 1/4 cup rolled oats 25g/1/4 cup fine oat bran
1 generous handful of chia seeds Maple syrup or honey to sweeten


  • 1 Pour the milk into a pan over a low heat, add the cardamom pod, cinnamon and nutmeg and stir to distribute evenly. Add the oats and oat bran to the pan and stir slowly over a medium heat until the mixture starts to thicken
  • 2 Turn the heat to low and while the oats are cooking toast a handful of chia seeds (or buy them ready toasted) in a shallow frying pan, skillet or wok
  • 3 Take the porridge off the heat when it’s a thick and creamy texture and remove the cardamom pod. Sprinkle the toasted chia seeds on top and drizzle honey or maple syrup over the porridge before serving