Sous Vide Porridge

Porridge and oatmeal are very similar to each other, with the main difference being that porridge often contains various types of grains. This one combines just cut oats, quinoa, and fast cooked bulgur, but you can use a combination of cooked grains for the same amount of time. I also added some milk for a more creamy result, and also added some berries, almonds, maple syrup and fresh mint.

Using sous vide for seeds turned out to be one of the most common uses of my recipe.

You can even use this for food sous vide preparation, especially using the sous vide, chill, reheat method. I would often cook extra and leave it in the Mason jar in the refrigerator and reheat it as needed. You can then add anything, from simple whole fruits to more complex ones such as cocoa butter and cocoa beans.

ingredient Sous Vide Porridge

For porridge

1/4 cup, Red Mill, Organic Quick Cook Organic Oat Cut
3 tablespoons of bulgur
2 tablespoons of quinoa
2/3 glasses of water
2/3 glasses of milk
a pinch of salt

To assemble

maple syrup
Blueberries
Almond slices
Strawberry, chopped

Fresh mint leaves

Cooking Instructions for Sous Vide Porridge

For porridge

Preheat the water bath to 183 ° F (83.9 ° C).


Mix all ingredients in a Mason pint jar. Place the lid until the fingers are tight, basically until you feel moderate resistance when tightening using only the tips of your fingers. This will allow air to escape during the video process and help prevent damage. Shake the Mason jar and place it carefully in a water bath. Cook the porridge for 30 to 45 minutes, until the water is absorbed and the porridge cooks, whisking the jar once or twice during the process.

To assemble

Pour the porridge into a bowl. Drizzle with maple syrup, then add the remaining ingredients.

Nutrition Information for Sous Vide Porridge

Calories: 126
Fat: 3g
Protein: 4g
Carbohydrates: 22g
Fiber: 2g
Sugar: 10g

Cholesterol: 1 mg