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Autumn Power Porridge

This rib-sticking porridge is made with oats and protein-rich quinoa. The additions of pumpkin, maple syrup, walnuts and dried cranberries make it a kid-friendly breakfast. —Jennifer Wickes, Pine Beach, New Jersey
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    4 servings


  • 3 cups water
  • 3/4 cup steel-cut oats
  • 1/2 cup quinoa, rinsed
  • 1/4 teaspoon salt
  • 3/4 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons agave nectar or maple syrup
  • 1/2 cup dried cranberries
  • 1/3 cup coarsely chopped walnuts, toasted
  • Milk, optional


  • In a large saucepan, combine the water, oats, quinoa and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  • Stir in the pumpkin, pie spice and agave nectar. Remove from the heat; cover and let stand for 5 minutes or until water is absorbed and grains are tender. Stir in cranberries and walnuts. Serve with milk if desired.
Editor's Note
Steel-cut oats are also known as Scotch oats or Irish oatmeal.
Nutrition Facts
1 cup: 361 calories, 10g fat (1g saturated fat), 0 cholesterol, 155mg sodium, 65g carbohydrate (24g sugars, 7g fiber), 9g protein.

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Average Rating:
  • Orbs
    Jun 25, 2017

    Thanks you, Jennifer, for sharing this recipe. I used red quinoa and raisins in the recipe and cut it in half.

  • knscuba
    Apr 21, 2016

    This was pretty good. Very good on a cold winter morning.

  • Kimberly Hines
    Sep 12, 2014

    My vegan friend loved it and asked for the recipe. I thought it was just ok.

  • SJTucker
    Sep 15, 2012

    My husband, who hates oatmeal, LOVED this recipe.

  • mspwoodbury
    Jul 6, 2012

    No comment left