8 Hot Breakfast Cereals You Need This Winter (That Aren’t Oatmeal)

By Food & Wine
Updated December 21, 2016
Chilly winter mornings call for warm, comforting breakfasts. But if you think oatmeal’s your only option, think again. There are so many grains out there, with different textures and flavors; here are 8 porridges that prove oatmeal isn’t the only hot breakfast game in town.
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Amaranth Breakfast Porridge with Cinnamon and Sugar

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This sweet, gluten-free amaranth breakfast porridge is classically flavored with cinnamon and sugar.

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Date-Sweetened Quinoa Porridge

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This tasty porridge made with quinoa, diced pitted dates, and hints of cinnamon and nutmeg is ready in only 25 minutes. Sprinkle with chopped toasted pecans.

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Creamy Millet Porridge with Candied Sweet Potatoes and Pistachios

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Millet, often used as a gluten-free substitute for oats, is linked to healthy digestion and has a high protein content. This porridge will be creamier than regular oatmeal and is comparable to the texture of polenta or grits.

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Strawberry Amaranth Porridge with Cardamom

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This amaranth porridge makes for a nourishing breakfast that will keep you comfortably full for hours. Amaranth is known for its impressive nutritional record, being very high in protein as well as calcium, iron and phosphorus. The addition of fragrant spices and stewed strawberries makes it almost dessert-like and delicious.

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Pearl Barley Porridge with Ham and Eggs

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Dave Chang first made this recipe at a food conference in Copenhagen, where he had very little to work with. He simmered barley in local apple cider with chicken stock and kombu, creating a deliciously sweet and savory porridge.

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Cinnamon Maple Polenta Breakfast with Sautéed Apples

Todd Porter & Diane Cu
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A bowl of creamy polenta is a great breakfast, and the added sweetness of maple syrup and cinnamon makes it a favorite.

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Basic Chinese Congee

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Dress up this classic white rice porridge with your favorite savory toppings, like bacon, Chinese sausage or onions.

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Three-Grain Cereal with Dates and Cinnamon

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Chef Quinn Hatfield cooks big batches of pearled barley and quinoa to keep in his refrigerator for this hot cereal, which comes together in minutes. He also uses the grains in salads. The mixture of cinnamon and chopped dates makes this breakfast nicely sweet—no extra sugar needed.

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