Cranberry Hazelnut Wild Rice Porridge
Prep time
Cook time
Total time
Serves: 6 servings
  • 3 ½ cups unsweetened vanilla almond milk (or any nondairy milk)
  • ¼ cup maple syrup
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ½ tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 ½ tablespoons corn starch
  • 4 cups cooked wild rice
  • ½ cup dried cranberries (plus more for topping)
  • ⅓ cup chopped and toasted hazelnuts (plus more for topping)
  1. In a large saucepan over medium heat, whisk together the almond milk, maple syrup, almond and vanilla extracts, cinnamon, and nutmeg.
  2. Once the mixture is heated, whisk in the corn starch. Bring the mixture to a boil and then to a simmer while continuously whisking for 4-5 minutes until the mixture thickens a bit.
  3. Add in the wild rice, dried cranberries, and hazelnuts. Stir until combined and heated through.
Serving size: about 1 cup
Nutrition Information (per serving) from
Calories: 218 Fat: 4.7g Carb: 39.2g Fiber: 3.6g Protein: 5.6g Sugar 9.8g Sodium: 110mg
Recipe by Destination Delish at