Multi-Grain Porridge ~*Recipe ReDux*~

22 Feb


This month’s Recipe ReDux theme is:

Break Out of Breakfast Boredom: Cooks aren’t always pressed for time in the mornings – they just need new ideas. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!

This month, I am waking up my breakfast by swapping a mixture of grains for my usual oatmeal breakfast. I was flipping through last year’s Bon Appetit “Get Healthy in 2015” issue and spotted their 5-grain porridge recipe and was immediately inspired. 


This multi-grain porridge consists of short grain brown rice, quinoa, buckwheat groats, millet, amaranth and wheat bran (yep, get your bulk bin on, this requires a serious mix of seeds and grains). Mix the grains with water and a bit of kosher salt and let them bubble and simmer on the stovetop until they thicken up and the water is absorbed. Stir in ground cinnamon and honey.

Bon Appetit says, “if you don’t have each and every grain listed, don’t stress. Use what you’ve got–just bump up the quantity.” I did not have enough quinoa on-hand, so I used a mixture of quinoa and raw buckwheat groats.

What’s the best part about porridge? The toppings, of course!


Toasting unsweetened coconut flakes in coconut oil adds a serious coconut-y punch and crunch.


Blood oranges were on sale at Whole Foods this week. Slice those beauties up and add ’em to the porridge.


For a finishing touch, add an extra drizzle of honey and a splash of plain kefir (I am very into kefir these days!).

Cook the porridge one day on a weekend, store it in individual jars or containers in the refrigerator, and take it on the go with you to enjoy all week long.

Multi-Grain Porridge with toasted coconut, blood orange, honey & kefir 

adapted from Bon Appetit’s January 2015 issue

makes 4 servings

Porridge can be made 5 days ahead. Let cool; cover and chill.

For the porridge: 

1/2 cup brown rice (I used short grain)

1/2 cup quinoa (I used a mix of quinoa and raw buckwheat groats)

1/4 cup millet

1/4 cup amaranth

1/4 cup wheat bran

1/2 teaspoon kosher salt


1 tablespoon coconut oil

1/4 cup unsweetened coconut flakes

1/4 teaspoon ground cinnamon

2 tablespoons honey, plus more for serving

1-2 blood oranges, peeled, segmented and chopped

plain kefir, for serving

Porridge: Add all of the porridge ingredients and 6 cups of water to a boil in a medium pot. Reduce heat, partially cover, and simmer, stirring occasionally, until the cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and the water is absorbed, 40-50 minutes.

Assembly: Heat coconut oil in a medium skillet over medium-high heat. Cook coconut flakes, stirring often, until toasted, 2 minutes; take off the heat and/or transfer to a plate to cool.

Once the porridge is fully cooked, stir in the cinnamon and honey. Serve the porridge topped with toasted coconut, chopped blood oranges, a splash of plain kefir, and extra honey, if you like.



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