5 from 3 votes
Multigrain Porridge
Such a comforting and delicious breakfast made with three types of nutritious whole grains. It's a very hearty and filling, it has a soft yet chewy texture, and whole grain nutty flavor.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
Course:
Breakfast
Cuisine:
American, British
Ingredients
- 1/2 cup steel cut oats (not quick cooking)
- 1/2 cup farro rinsed in a fine sieve and drained
- 1/2 cup amaranth rinsed in a fine sieve and drained
- 4 cups water
- 1/4 tsp (heaping) salt
- 1/2 cup milk plus more to thin
- 1/2 tsp ground cinnamon
- 1 Tbsp maple syrup or more to taste, real
Instructions
- Add steel cut oats, farro, amaranth, water and salt to a large saucepan and stir.
- Bring mixture to a simmer over medium-high heat. Then reduce heat to low and simmer uncovered until nearly tender, stirring occasionally, about 25 minutes.
- Add milk and cinnamon and cook, stirring frequently, until tender, about 5 minutes longer while thinning with more milk as desired.
- Stir in maple syrup, add desired toppings. Serve warm.
Cup of Yum
Notes
- If you don't have a sieve fine enough to rinse the amaranth you can skip this step. I buy amaranth here.
- Good toppings include chopped nuts, dried fruit like raisins or dried cranberries, fresh berries, bananas, peaches, mangos, apples, coconut, nut butters, fruit curds, jams or syrups.