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Cozy Multigrain Porridge

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 -10
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Ingredients

  • 1 tablespoon extra virgin coconut oil
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground cardamom
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ cups steel cut oats
  • ½ cup raw buckwheat groats
  • ½ cup quinoa
  • 3 cups boiling water
  • 3 cups milk of your choice, warmed to a simmer
  • ¼ cup dried currants (or other dried fruit)
  • 1 teaspoon vanilla extract

Instructions

  • Grease a 9 x 13 baking dish with some of the coconut oil. Set aside.
  • Heat the remaining coconut oil in a large pot over medium heat. Add cinnamon, cardamom, ginger and cloves. Stir the spices around in the oil until fragrant and not so raw-smelling, about 3-4 minutes.
  • Add the oats, quinoa and buckwheat to the oil and spices. Stir the grains around in the pot, evenly coating all of the grains and toasting them up a bit. You should be able to smell the oats getting a bit nuttier. Keep stirring and toasting for about 4 minutes.
  • Add the boiling water slowly and give the mix a good stir. Scrape the bottom of the pot if necessary
  • Once the grains have absorbed a good amount of the water, start adding the hot milk in 3/4-1 cup increments. Once the milk gets to a simmer, I usually just put it on low and leave it to the side of the porridge pot, slowly adding it in as the grains absorb the liquid. Keep stirring the porridge frequently.
  • Once the porridge has absorbed all of the milk and the grains are cooked to your liking, add the currants and vanilla. Stir to combine. Scrape the mixture into the greased 9 x 13 baking dish and smooth it out. Let cool at room temperature for about an hour. Cover and cool in the refrigerator completely. Once cooled, cut into 10 even portions.
  • To serve: remove one serving of the multigrain porridge from the dish and place in a small sauce pan with a heavy splash of milk or water over medium heat. Start breaking up the porridge with the back of a wooden spoon until it returns to its original consistency. Stir until mix is uniform and hot, about 2 minutes. Serve with a drizzle of maple syrup and fruit/chopped nuts/whatever you like. Alternatively, you could sweeten the actual porridge in the pot as it's heating up.

Recipe Notes

  • Toasting the grains in the warmed spices and oil makes this porridge so delicious.
  • Feel free to use all oats if you like, the amount of liquid would stay the same. All quinoa or buckwheat? Use double the amount of liquid (ie 1 cup grain: 2 cups liquid).
Cozy multigrain porridge contains steel cut oats, quinoa and buckwheat for a hearty and make-ahead friendly breakfast. Perfect with nut butter, fruit, and a bit of maple syrup on top.