0 comments / Posted by Lindsay Kluge

Happy Autumn, everyone! Lindsay Kluge here from Ginger Tonic Botanicals sharing another garden to table recipe with you this month. For November, this recipe is my ultimate go-to breakfast as the days become busier and my house begins to fill up with guests going and coming for the holidays. This savory autumn porridge with fresh garden rosemary and pears is incredibly easy, affordable and feeds a crowd all in one go!

Food is on everyone's mind this month, and as the beginning of the holiday season sets in, your house may have been the designated gathering place for friends and family towards the end of the month. With people to entertain, feed and visit with, breakfast is usually the last thing on your mind when you're busy planning and preparing more complex meals. That's why I love this quick and easy savory porridge. Made with steel cut oats, fresh herbs and seasonal pears, this is a one-pot breakfast that can feed a crowd, simmer on the stove and stay warm as folks roll out of bed, and feels like pure morning comfort on these chilly autumn mornings. 


This is the base recipe, and the beautiful thing about oat porridge is you can doctor it up with lots of additional toppings to your taste. Optional toppings include cashews, almonds, hemp seeds, nutmeg, buttermilk, maple syrup (for a sweeter option), nut butter, coconut flakes, boiled egg, greek yogurt and honey, apples, blueberries or pomegranate seeds. 

Savory Autumn Porridge with Rosemary & Pears

Makes 3 generous servings

6 cups water

1.5 cups steel cut oats

1 tsp sea salt

1.5 tbsp freshly chopped rosemary

1/2 tbsp fresh thyme

1 pear, peeled and thinly sliced

Cinnamon to taste

In a large pot, bring the water to a rolling boil. Add in the oats and salt and stir briefly, about 4-5 minutes, until just beginning to thicken. Reduce heat to a simmer and let cook uncovered for 30-35 minutes, until thick and creamy. During the last 5 minutes of cooking, add the herbs and stir to incorporate. Remove from heat and divide up into 3 large servings or 5 moderate servings. Top with sliced pears and a dash of cinnamon and additional toppings to your liking

This recipe stores really well in the refrigerator and warms up like new the next day for leftovers. 


For more Garden to Take Inspiration:

Eggplant Garden Stir Fry

Fig & Ricotta Flatbread

Fresh Tomato Basil Pasta Sauce & Spaghetti Squash

June Pickled Picnic

Spring Bitters Salad with Sweet Vinegar Dressing

Lilac Infused Honey with Rosemary Biscuits


Leave a comment

All blog comments are checked prior to publishing