Porridge is the perfect winter breakfast. Not only is it warming and filling, it’s also super easy to make when you’re still half asleep. Give our porridge recipe a try and get your morning off to a satisfying start.

This recipe will feel more like dessert than breakfast! This recipe makes 2 cups of cinnamon apple topping.

This breakfast bowl is rich in antioxidants with anti-inflammatory powers. It'll help you feel amazing inside and out.

Add this zesty lime topping to your porridge for a fruity tang. This recipe makes 1 cup of lime and sugar coconut topping.

This gluten-free alternative is easy to make and packed with natural ingredients.

The natural sweetness of apricots gives these oats a beautiful taste. This recipe makes 1 cup of sticky apricot and thyme compote topping.

A delicious vegan porridge recipe for those chilly winter mornings.

Don't be deceived by the main ingredient, this savoury porridge is the perfect breakfast for long-lasting energy. Recipe by Samantha Coutts.

"Oats are essentially rolled grains, so the idea of savoury porridge isn't so odd. This recipe is incredibly wholesome and moreish." – Samantha Parish

Passionfruit pulp gives this creamy porridgle bowl a fruity crunch. This recipe makes 1/2 cup of spiced passionfruit and honey topping.

Choose from three different quinoa options and play around with flavours. There are seven here, one for every day of the week! I’m a fan of porridge in a flask for an easy warming breakfast on the go. If I have people over, I make a huge pan of porridge and put small bowls out with a selection of flavours and toppings to let everyone help themselves, says Melissa. This is an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.

A healthy breakfast with a nordic touch. This ginger and carrot spelt porridge is tasty and packed with fibre. This is an edited extract from Nordic Light by Simon Bajada, published by Hardie Grant Books (RRP $49.99), and is available in stores nationally.

Buckwheat porridge is a tasty gluten-free alternative to traditional oats. The buckwheat is best digested when it has been soaked overnight; alternatively, you can buy activated buckwheat (buckinis), which doesn’t need to be pre-soaked as it has already been cooked and dried. If figs aren’t in season, use 1⁄2 cup of fresh or frozen mixed berries instead. This recipe comes courtesy of Sally Fitzgibbons’ Summer Fit All Year Round.