$1 Whole Grain Porridge Recipe That Actually Fills You Up

$1 Whole Grain Porridge Recipe That Actually Fills You Up

You’re staring at your bank account, wondering how you’ll eat well this week without breaking the budget.
I’ve been there too many times to count.

That’s exactly why I developed this hearty whole grain porridge recipe that costs just $1 per serving while delivering real nutrition and satisfaction.
No more choosing between eating well and eating cheap.

KEY INFO

Total Cost: $2.00 for 2 servings
Cost Breakdown Per Portion:

• Mixed whole grains (¼ cup dry): $0.23
• Water: negligible
• Optional plant milk (¼ cup): $0.12
• Sweetener (banana or 2 tsp maple syrup): $0.10
• Fruit/nuts topping: $0.20
• Total per portion: $0.65-$1.00

Prep time: 5 minutes
Cook time: 25 minutes (5 minutes if using pre-cooked grains)
Total time: 30 minutes
Servings: 1 (easily scalable)
Difficulty: Very easy

Dietary tags: Vegan, vegetarian, gluten-free (with certified grains)
Price level: Very inexpensive

EQUIPMENT NEEDED

Essential tools:

• Small saucepan
• Measuring cups and spoons
• Wooden spoon

Cheaper alternatives:

• Any pot will work instead of a saucepan
• Use a coffee mug to measure if you don’t have measuring cups
• Microwave-safe bowl for reheating leftovers

INGREDIENTS

Listed in order of use

• ¼ cup (45g) mixed dry whole grains, choose your combination:
  • Old-fashioned oats (cheapest option)
  • Brown rice
  • Millet
  • Quinoa [substitute: barley or buckwheat]
• ¾ cup (180ml) water
• Pinch of salt
• Optional flavor boosters:
  • ¼ tsp ground cinnamon
  • ¼ tsp vanilla extract [substitute: almond extract]
• Optional toppings:
  • ½ sliced banana ($0.18)
  • 1 tbsp chopped nuts or seeds ($0.20) [substitute: sunflower seeds for nut-free]
  • 1 tbsp dried fruit ($0.13)
  • 1 tsp nut butter ($0.11)
  • ¼ cup plant milk ($0.12) [substitute: any milk you have]

METHOD

1. Combine grains and liquid
   Add your mixed grains, water, and salt to the saucepan.
2. Bring to a boil
   Turn heat to medium-high and bring mixture to a rolling boil.
3. Reduce heat and simmer
   Lower heat to low-medium and let it simmer uncovered.
   Stir occasionally to prevent sticking.

4. Cook until tender
   Continue cooking for 20-30 minutes until grains are plump and tender.
   You’ll know it’s ready when there’s no hard center when you bite a grain.
5. Check consistency
   The porridge should be creamy but not soupy.
   Add more water if it gets too thick during cooking.
6. Season and serve
   Stir in cinnamon, vanilla, or any sweetener you’re using.
   Top with your chosen garnishes just before eating.

Quick method for pre-cooked grains:

If you have leftover cooked grains, combine ½-¾ cup cooked grains with ¼-½ cup plant milk in your saucepan.
Heat for 5 minutes, stirring frequently, until hot and creamy.

CRUCIAL TIPS

Money-saving strategies:

• Buy grains from bulk bins when on sale
• Use whatever fruit is in season or on clearance
• Make a big batch on Sunday for the whole week
• Freeze ripe bananas when they’re cheap – they work perfectly as natural sweetener

Success secrets:

• Stir every 5-7 minutes to prevent burning on the bottom
• Taste at 20 minutes – some grain combinations cook faster
• Add liquid gradually if mixture gets too thick
• Don’t skip the salt – it makes the grains taste fuller

Common mistakes to avoid:

• Cooking on heat that’s too high (leads to burning)
• Not stirring enough (creates sticky bottom layer)
• Adding toppings too early (they get mushy)

Storage and scaling:

Store leftover porridge without toppings in the fridge for up to 5 days.
Reheat with a splash of water or plant milk.

Double or triple this recipe easily – just maintain the 1:3 ratio of grains to liquid.

Variations to try:

• Savory version: Skip sweeteners, add vegetables and herbs
• Protein boost: Mix in a tablespoon of ground flaxseed
• Seasonal twist: Add grated apple in fall, berries in summer
• International flavors: Try cardamom and dates, or coconut and lime zest

This whole grain porridge proves you don’t need to sacrifice nutrition when money’s tight.
I’ve eaten this combination hundreds of times, and it never gets boring because you can change up the grain mix and toppings based on what’s affordable that week.

The key is buying your grains in bulk and keeping it simple with the base recipe, then getting creative with whatever inexpensive toppings you can find.