Passion Fruit Ginger Steel Cut Oats
A healing porridge designed to awaken digestion, steady energy, and balance seasonal change.
Porridge is a wonderful fall and winter breakfast. It’s comforting, nourishing, and deeply grounding. As one of the most important meals of the day, I treat breakfast medicinally, honoring both the season and my physical and mental constitution.
Each morning offers a new rhythm and new needs. I like to begin by asking: What will serve my highest good today? How will this meal carry me through the day? Do I need sustained energy, clarity, or gentle warmth? This kind of inner conversation with your body builds intuition around nourishment and connects your gut and mind in harmony.
Fall, in particular, asks for slowing down. For those of us on the West Coast or warmer climates, it can be hard to align with that rhythm when the temperatures still feel like summer. Recipes like this one are filled with warming spices and vibrant fruit that help bridge this gap.
For calm, grounding mornings that strengthen my digestion and immunity, this is a bowl I return to again and again. It’s soothing, slightly tart from passion fruit, and full of depth from miso and creamy coconut. Each ingredient carries its own healing energy and purpose.
Oats (Avena sativa)
Hulled but with the bran and germ intact, oats are rich in manganese, magnesium, selenium, and iron. They’re a concentrated source of soluble fiber (especially beta-glucan), which supports heart health, regulates cholesterol, and stabilizes blood sugar levels.
Ginger (Zingiber officinale)
A natural antibacterial and anti-inflammatory, ginger warms the body, stimulates digestion, and soothes the gut. It helps relieve nausea, muscle tension, and menstrual discomfort while supporting circulation and immunity.
Passion Fruit + Plums
Packed with antioxidants and fiber, this combination supports digestion, heart health, and glowing skin. The tart-sweet flavor also helps brighten the entire bowl.
Honey
Naturally antibacterial and antioxidant-rich, honey adds both sweetness and vitality.
Coconut Milk + Oil
Cooling and nourishing, coconut is anti-inflammatory, antiviral, and an excellent healthy fat for sustained energy.
Sprouted Almonds
Sprouting reduces antinutrients and boosts nutrient absorption. Almonds provide protein, vitamin E, and support for brain and heart health.
Miso
A source of beneficial microbes, enzymes, and vegetable protein. White miso adds umami depth and supports gut-brain connection while providing trace minerals like manganese and zinc.
Serves 1 | Prep time: 5 minutes | Cook time: 20–30 minutes
Ingredients
¼ cup steel-cut oats
1 cup sprouted almond-cashew milk (see homemade milk recipe)
½ cup coconut milk
¼ cup dried plums, chopped
½-inch knob fresh ginger, finely grated
3 fresh passion fruits, juiced (include seeds)
1½ tablespoons local honey
1 teaspoon almond butter
1 teaspoon coconut oil
½ teaspoon white miso
20 raw pistachios, chopped
Instructions
In a small saucepan, combine oats, chopped plums, and both milks. Bring to a gentle simmer over medium heat.
Reduce heat to low and stir every few minutes to prevent sticking or boiling over. Continue simmering until the mixture thickens to a creamy consistency, about 10–15 minutes.
Once thickened, add the grated ginger and stir well. 1-2 minutes.
Mix in passion fruit juice and seeds, then stir in honey, almond butter, and coconut oil, one at a time, allowing each to fully incorporate. Wait 1-2 minutes before adding next ingredient.
Turn off the heat. Add white miso last — whisking it gently into the warm oats to preserve the beneficial enzymes and subtle flavor. * If your miso is a bit harder or denser, I suggest reserving some coconut milk, about 2T, and whisk the miso down into this milk and incorporate at the end. This way you’ll get a perfect consistency without any salty miso clumps.
Spoon the porridge into a bowl and top with chopped pistachios. Serve warm and enjoy slowly.
Notes & Serving
For oat-sensitive friends: substitute quinoa flakes, barley flakes, buckwheat, or sorghum.
For grain-sensitive diets: try chia or flaxseed pudding with chopped nuts, coconut, and banana.
When playing with different variations keep in mind to balance your bowl with a liquid, fat, acid, and salt or umami — plus layers of texture from cooked and raw fruits, seeds, or granola.
