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Ancient Grain Apple Pie Porridge

Ancient Grain Apple Pie Porridge

By: Lisa Holmen

This protein-rich porridge is full of ancient grains to add extra nutrition to your morning porridge. Don’t forget to soak the grains overnight to give them a softer texture prior to cooking the next day.



Prep time

Cook time



  • 2 tbsp millet
  • 2 tbsp amaranth
  • 1 tsp chia seeds
  • 2 tbsp quinoa
  • 2 tbsp buckwheat groats
  • ½ cup water
  • 2 cups almond milk
  • 2 apples, peeled, cored & diced
  • 1 tsp cinnamon
  • 1 tsp maple syrup
  • 2 tbsp water
  • 2 tbsp Greek yoghurt
  • ½ cup nutty granola
  • Maple syrup
  • Extra cinnamon


  • Place the millet, amaranth, quinoa, buckwheat, chia seeds and water in a bowl to soak overnight. Rinse and drain prior to cooking.
  • Place the grains and almond milk in a saucepan over medium-high heat and bring to the boil. Reduce the heat and allow to simmer until the grains are soft and the texture is creamy.
  • To make the stewed apples, place the apples, water, cinnamon and maple syrup in a saucepan over low heat. Cook for 8–10 mins or until the apples are tender.
  • Divide the porridge into bowls and top with yoghurt, granola, stewed apples, extra cinnamon and maple syrup, if desired. Serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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