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Creamy Semolina Porridge

Amazingly delicious! Creamy and smooth porridge made with spelt semolina! We love it when topped with sprinkle of dark muscovado sugar and added two cubes of dark chocolate. An ideal breakfast or even dessert! 

Add your favourite nuts for an extra crunch and nutty flavour.

If you want to go vegan, skip the milk and use plant based milk, like almond or rice milk.

The perfect winter breakfast, this creamy-tasting porridge is topped with great value thawed frozen fruit and toasted flaked almonds for extra protein.

Creamy Semolina Porridge


  • 180ml milk
  • 60ml water
  • 55g spelt semolina (1/3 cup)
  • 1 tablespoon dark muscovado sugar (or any other brown sugar), for topping
  • 4 cubes of dark chocolate, for topping
  • chopped pistachios


  1. Combine milk and water in a medium saucepan then. Bring to the boil (one medium heat). Pour in spelt semolina in a steady stream, whisking constantly to prevent lumps.

  2. Cook on a low heat, whisking constantly, until porridge thickens, 2-3 minutes.

  3. Divide porridge into serving bowls, sprinkle with muscovado sugar and top with chocolate cubes. Enjoy immediately!

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