Created by Laura Wright
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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.
When did the mornings get so cold? As soon as I sleepily clamber out of the sheets, I’m fast tracking to the tea kettle lately. The days are still quite warm, but I’ve been feeling hot breakfasts in the early, brisk hours before the sun peeks out over all of the pretty trees and buildings. I love a big bowl of whole grain porridge once the deep fall sets in, lightly spiced and still a bit chewy with a heavy drizzle of maple syrup. It’s steamy-warm, filling and wholesome.
Truth bomb: I don’t exactly love standing over the stove, endlessly stirring oats for 20 minutes on a work or school day. It makes me stress-y because I know there’s probably a million other things I should be doing besides lingering over the pot.Sunday morning in my jams with some tea and my man? That’s a whole other (wonderful, dreamy, cozy etc) thing. I needed a plan-ahead strategy that could make this healthy porridge work for my every day.
This recipe features raw buckwheat and quinoa in addition to the more typical steel-cut oats. They lighten up the mix and provide a lot of nice texture and flavour variation. I toast the grains in a bit of extra virgin coconut oil and warming spices before adding hot almond milk. It has a bit of an indulgent chai tea and rice pudding effect. The final, teeny addition of some vanilla extract seals the deal. Also, I’ll show you how to make it so that you can have wholesome hot cereal from scratch all week without 20 minutes of stirring and ravenous waiting. Neat, huh?
Cozy Multigrain Porridge
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.
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Prep Time: 20 minutes mins
Cook Time: 40 minutes mins
Total Time: 1 hour hr
Servings 8 -10
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
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).
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.
Author: Laura Wright
Course: Breakfast
Diet: Gluten Free, Vegan
Keyword: buckwheat, cinnamon, coconut oil, currants, fall, maple syrup, non-dairy milk, quinoa, spring, steel cut oats, summer, vanilla, winter
25/08/2011 (Last Updated 01/03/2024)
Posted in: autumn, breakfast, creamy, earthy, gluten free, spring, summer, sweet, vegan, winter
18 comments
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Boryana It is really a cozy meal! My always hungry children loved it. Thanks for sharing the recipe!
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Tory Hi there! Love the recipe, big chai flavoured things fan. How long would this ten pieces keep in the fridge?
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Laura I think you could hold these over for 7 days in the fridge. They also freeze really well!
-LReply
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melanie tibbetts THIS MAKES ME HAPI !!!!!!!!
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Gavin What kind of fruit did you use to garnish the porridge in the picture?
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Laura Figs, blackberries and blueberries!
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Jen Hey Terri & Laura,
I made this awhile back and froze the squares. It worked wonderfully! Have been craving this mix of grainy goodness again. It was a hit – even my husband remembers it fondly and has asked for more!Reply
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Terri Will this freeze for later use?
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Laura Wright Hey Terri, I’ve never tried freezing grains in a state like this. I think you’d have to wrap the squares of cooled porridge pretty tightly with plastic wrap and then seal them in another container as well though. Let me know how it goes if you try it!
-LReply
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Mamas Gotta Bake The recipe looks delish, and the photos are absolutely beautiful!!!
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Ruby This looks absolutely wonderful. How long will they keep (I assume in the fridge)?
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Laura Hi Ruby,
Once you thoroughly cool the mix and divide it up, it should be safe for 5-7 days. It was fine for me anyway!Reply
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Kelsey (Happyolks) This looks absolutely divine. I think I might throw in a few hemp seeds for the heck of it, too :) … p.s LOVE your phrase “truth bomb,” totally going to be using that!
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Laura Yet another truth bomb!: I’ve been eating it with a dab of hemp seed butter swirled in! Grains and hemp seeds are good buddies :)
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Amanda Yum! I love a hot breakfast but, like you, don’t love taking 20+ minutes on a weekday to make breakkie. Will have to try this now that mornings are cooler in TO.
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janet @ the taste space I routinely make a big batch of steel cut oats and it the leftovers all week. I agree that it definitely helps with the morning routine and it still tastes great when reheated. I am loving your idea to add quinoa and buckwheat to the mixture. :D
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Divya Vikram Lovely! I like the make-ahead idea!
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michelle this has inspired to up my breakfast game! so lovely looking.
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