Multi-Grain Porridge

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 simple add some nice finishing touches in the morning. I guess all the grains you like would work well, I just went with what I had in my cupboard – barley, buckwheat, a bit of oats and chia seeds although I’m pretty sure next time I’ll pop a spoon of quinoa in there as well. 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 buckwheat
  • 3 tbsp rolled oats
  • 1 tbsp chia seeds
  • milk of choice (almond, rice, regular…)
  • pinch of salt
  • 1 tbsp of honey / agave / raw sugar


  • Fresh Mango
  • Frozen raspberries
  • 1 tbsp Ricotta
  • 1 tbsp chunky fig jam
  • chopped nuts
  • 1 tbsp granola 
  • cocoa nibs
  • black sesame seeds
  • almond butter



  1. Cook the barley and buckwheat the day before a bit more than halfway through (according to manufacturer’s directions) – if you don’t mind doing it in the morning, feel free to do so, but it does take a while to cook, especially barley.
  2. In the morning, put the barley, buckwheat, oats and chia in a pan, add 1 cup of milk of choice and salt and cook for about 15 minutes, stirring occasionally and adding a bit more milk if necessary. The porridge should be getting nice and thick by this point, but the final consistency really depends on your personal preference.
  3. 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 cubed mango, some frozen raspberries that nicely thawed when put on the porridge, macadamia nuts, slivered almonds, ricotta and my latest obsessions – chunky fig jam and almond buttergranola. So easy but so so good!



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