Children’s diets are much more varied today than in the past.
But there are dishes that have been part of it for decades.
Discover our semolina porridge recipes and get inspired!
You can choose from six different variants.
You will see that you will thank not only the children…
Breakfast semolina porridge with cinnamon and honey
Did you know that semolina porridge, decorated with a mixture of nuts in the winter months and enlivened with fresh fruit in the summer, can be a very healthy and tasty breakfast? Try it tomorrow and you will see that it will give your body energy for the whole morning.
- half a cup of semolina
- two and a half cups of milk
- half a cup of water
- half a teaspoon of cinnamon
- two teaspoons of honey or maple syrup
- two teaspoons of butter
- Bring water to a boil in a saucepan, then add milk, cinnamon and semolina.
- Cook over low heat, stirring constantly, until the semolina starts to thicken.
- Add the butter and cook for a few more minutes until the porridge reaches the desired consistency.
- Pour the porridge into a bowl or deep plate and drizzle with a little honey.
- At the end, sprinkle with a mixture of nuts and almonds, fresh fruit or pieces of chocolate.
A very popular type of breakfast today are also various oatmeal porridges . Get inspiration from our recipes for their sweet and savory versions.
Semolina porridge from flour
Don’t you have baby cereal at home? No problem! Porridge can be prepared very easily without semolina or flour. You will love this simple recipe right away.
- 1000 ml of milk
- 100 g coarse flour
- 40 g of sugar
- 20 g of butter
- pinch of salt
- cocoa for garnish
- Pour the milk into a pot and heat it slowly.
- Add flour, sugar and salt and cook over low heat for about 10 minutes, stirring constantly.
- When the porridge thickens, thaw it and put it on a plate.
- Then pour a little melted butter over it and sprinkle with cocoa.
Healthy semolina porridge not only for vegans
If for some reason you do not want or cannot consume milk, this does not mean that you cannot prepare this delicacy. Milk can be replaced very easily with one of its vegetable variants, most often with almond, coconut or soy milk.
- 800 ml of soy or other vegetable milk
- 5 tablespoons of semolina
- 2 tablespoons of sugar
- pinch of salt
- 15 g vegetable margarine
- Mix semolina in a quarter of cold soy milk.
- Bring the rest of the soy milk to a boil in a saucepan over low heat, stirring constantly.
- Add the mixture of semolina and cold soy milk and stir until the mixture begins to thicken.
- Then add sugar, salt and margarine and cook on low heat for a few more minutes.
- Serve decorated with fresh fruit, pieces of chocolate or cocoa.
Would you appreciate advice on a new stove? You can find out more in our test of freestanding gas stoves .
Discover similar tips
Children’s semolina porridge
A variety of porridges are one of the first foods that most babies taste after breast milk. Their advantage is that their preparation is relatively quick and at the same time they can be prepared in many different ways. It only depends on your imagination and of course also on the age of your offspring.
- a cup of milk
- half a cup of water
- a quarter cup of semolina
- 2 dried apricots, plums or a few raisins
- half a teaspoon of honey or maple syrup
- a pinch of cinnamon
- First, lightly fry the semolina in a pan until golden.
- Cut the dried apricots or plums into small pieces.
- Pour the milk and water into a saucepan and bring to a boil.
- Add the toasted semolina with the chopped dried fruit and cook, stirring constantly, until the mixture becomes a smooth paste.
- At the end, add cinnamon and honey or maple syrup, and real mom’s semolina porridge is ready.
You don’t always have to make only porridge from semolina. Try the recipe for semolina jerky , you will see that you will also like it.
A Norwegian variant of semolina porridge
If you think that semolina porridge is somewhat of a classic of Czech cuisine, you are wrong. You can meet its consumption in various parts of the world, it is especially popular in Scandinavia. The Norwegian version is called Kaffegraut and differs from ours in many ways. Curious how it tastes?
- 2000 ml of milk
- 240 ml cream
- 200 g semolina
- 200 g of sugar
- 170 g of butter
- teaspoon of salt
- 60 g of raisins
- one espresso
- Slowly bring the milk and cream to a boil in a saucepan.
- Add semolina and salt and mix thoroughly.
- Then cook for 2 to 3 hours on a low heat, stirring frequently (yes, you read that right).
- Then put the porridge aside and add sugar and butter to it.
- Stir until both ingredients are completely dissolved.
- Pour the porridge into a bowl and let it cool to room temperature.
- Cover the bowl with cling film and place in the fridge for at least an hour.
- Before serving, soak the raisins in espresso for approximately 30 minutes and then sprinkle with them and cinnamon.
Sesame porridge for salt with bacon and egg
We saved the most surprising recipe for last. Let your imagination run wild and thicken the porridge on salt, you will be very pleasantly surprised! You can decorate it not only with fried sausage or egg, but also with grated cheese or fried onion.
- 1000 ml of milk
- 80 g semolina
- 200 g of bacon
- 4 eggs
- 1 clove of garlic
- 40 g of sesame seeds
- 40 g of pumpkin seeds
- 30 g of butter
- olive oil
- salt pepper
- Heat half of the milk in a saucepan and then add the semolina dissolved in the other half.
- Cook, stirring constantly, until the porridge begins to slowly thicken.
- Add the butter and cook for a few more minutes.
- At the same time as mixing the mash, fry diced bacon with finely chopped garlic in a pan with oil.
- When the bacon starts to get crispy, add the seeds and spices.
- In a separate pan, prepare the oxeyes.
We serve the porridge sprinkled with fried pieces of bacon and seeds with an ox eye on top.
TIP: Another option is to beat in an egg and mix the fried sausage straight into the mash before it is set aside.
Tips for the perfect semolina porridge
The secret to a soft and smooth semolina porridge lies primarily in its thorough mixing during the entire cooking time, this is the only way you can be sure that no lumps will form in it. But there are other tricks that can help you cook the best semolina porridge.
- Before cooking, dissolve the semolina in half the amount of milk and let it swell for about 30 minutes.
- Cook the mash as slowly as possible over low heat.
- Use a whisk to mix.
- Do not set aside the porridge immediately after it starts to thicken. Cook it carefully for a few more minutes.
Recipes for semolina porridge come in many variations, from more classic children’s to healthy vegan versions, versions prepared for salting to the Norwegian version, which takes several hours to prepare and is eaten cold. Which one do you prefer?