Hearty Breakfast Porridge (Instant Pot, Dairy-Free)


Dust off your Instant Pot and make this Hearty Breakfast Porridge. It’s filling, dairy-free and delicious.

Hearty Breakfast Porridge

Makes 3 1/2 cups
Author: Molly Patrick


Instant Pot Ingredients

  • ¼ cup brown or green lentils (50 g)
  • ¼ cup millet (50 g)
  • ¼ cup black rice (50 g)
  • ¼ cup steel cut oats (45 g)
  • 2 cups water
  • 1 teaspoon vanilla extract


Instant Pot Directions

  • Place the lentils, millet, black rice and oats in a fine mesh strainer and rinse well with water. Tap the strainer against the sink to remove as much excess water as possible.
  • Transfer the mixture to the Instant Pot (IP), along with the (new) water. Lock the lid into place, making sure the nozzle is in the sealing position. 
  • Use the Manual (or Pressure Cooking) mode and set the timer for 15 minutes. Use the natural release method when the timer goes off.
  • Remove the lid and fluff the grains with a fork and add the vanilla. Cool to room temperature, then promptly store in your fridge. 
  • Once you have your grains made, heat up however much you want in a saucepan with some non dairy milk. Place in a bowl and top with chopped apple, chopped walnuts and a bit of maple syrup. Add a bit more non dairy milk if you like. 

Wishing you a happy week. May it be filled with looking at your struggles in a new light.


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  1. Molly Patrick on March 4, 2019 at 10:42 am

    You have no idea how happy it makes me that someone else gets it!
    I know it sounds strange but it’s so yummy. Every time I eat it I can’t believe how much it WORKS.
    It might just be me and you! lol
    Thank you for trusting me with this one!

  2. Laura on May 4, 2019 at 8:44 am

    Made this for the second time this morning–I am loving it! It feels nourishing and tastes interesting and delicious to me. I don’t have an IP so used the same measurements in a pan on the stove, and watched the time. I stirred it pretty frequently (it was very bubbly and makes interesting purple froth due to the black rice!), cooked it on low for about 13 minutes (after bringing it to a boil), then pulled it off the burner, stirred in the vanilla and let it sit for another 5 minutes. Will post a pic in the FB group! 🙂 Thank you for all you do, Molly and Team!

    • Molly Patrick on May 4, 2019 at 3:12 pm

      I’m so glad you like it!
      I’m still hooked on this breakfast.

  3. Maggie on May 18, 2019 at 6:15 pm

    5 stars
    I’m making this porridge again today to have for breakfasts this week and am PSYCHED. Add me to team skeptical, but this recipe is so delicious!!!

    • Molly Patrick on May 18, 2019 at 6:46 pm

      I am SOOOO glad you love it as much as me!

  4. Debbie on August 22, 2020 at 9:05 am

    5 stars
    I’m super new to CFDG and after bouncing around the blog, searched to find a porridge recipe that included things already in my kitchen (brown basmati rice and French lentils, but close enough). I usually stick to oats in any form w/fruit & nut and have been scared to include any sort of bean/pulse. These came out great and really hit the spot with some apple, sliced almonds, cinnamon, and the luxury of a little maple syrup.

    I decided today was the day to supercharge my breakfast because I feel a cold coming on, and only after I made the recipe did I see the “for when you’re sick” subtitle. Perfection! Now I have enough fuel in my body to make a nourishing soup for lunch. <3

    • Team Clean Food Dirty Girl on August 22, 2020 at 9:11 am

      Thanks for sharing you loved the recipe and we hope you fight that cold expediently, Debbie! ~Karen on behalf of Team Dirty

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