I’ve posted this recipe quite a while ago but have been giving it some different spins and found this version that I like best, so here it goes, the updated one…
If you ever run out of breakfast ideas and you want to include some more whole grains in your diet you may want to give this porridge a go. You can prep it the day before and simply add some nice finishing touches in the morning. Quite some different grains work really well, but my favorite combination would be the following – barley, oats (full kernels), some quinoa and a bit of chia seeds. I like to add a couple of spoons of rolled oats to, to make it even creamier. As far as the liquid part goes, you can do it only with water, but again I prefer to use a mix of water and add some plant milk in the later stages.
And for the toppings? Well again – the sky (or your imagination and what you have at home) is the limit.
- 1/2 cup of barley
- 1/2 cup of oats
- 3 tbsp rolled oats
- 1 tbsp chia seeds
- 2 tbs quinoa
- 1 litre of water
- milk of choice (Bonsoy, almond, coconut…)
- pinch of salt
- *1 tbs maple syrup, coconut sugar…
- *spices – cinnamon, cardamom, cloves, turmeric, vanilla- they all work well, you can add the ones you have at hand or like, but works without too
- Frozen raspberries
- Goji berries
- Dried Figs
- Sliced almonds
- Chopped walnuts
- Cocoa nibs
- Almond butter
- Put all the porridge ingredients except the milk in a nice big pot as it will expand quite a bit and cook for approx. 30min on the lowest heat, stirring occassionally.
- Add the milk if using it, and cook for 10min longer. If needed add some more water or milk to get the desired consistency.
- You can eat it cold or warm. I prefer it a bit warm and give it a nice contrast with fresh toppings – I put a half of sliced banana, some frozen raspberries that nicely thaw when put on the porridge, walnuts, sliced almonds, goji berries, dried figs, cocoa nibs and almond butter.
- If stored in the fridge it lasts for at least 3 days.