Description
A wholesome and hearty multigrain porridge blending rolled oats, quinoa, millet, and farro. This creamy breakfast dish is gently simmered to tender perfection, enhanced with warm cinnamon, naturally sweetened with maple syrup or honey, and topped with fresh fruits and crunchy nuts for added texture and nutrients.
Ingredients
Scale
Grains
- 1/2 cup Rolled oats
- 1/4 cup Quinoa
- 1/4 cup Millet
- 1/4 cup Farro
Liquids
- 4 cups Water or milk
Flavorings
- 1/4 teaspoon Salt
- 1 tablespoon Maple syrup or honey
- 1/2 teaspoon Ground cinnamon
Toppings
- 1/4 cup Nuts (almonds, walnuts, or pecans)
- 1/2 cup Fresh fruits (berries, bananas, or apples)
- Optional toppings: yogurt, chia seeds, or shredded coconut
Instructions
- Rinse the Quinoa: Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.
- Combine Grains and Liquid: In a large pot, mix the rinsed quinoa with rolled oats, millet, and farro. Pour in water or milk and stir to combine all ingredients evenly.
- Bring to Boil: Place the pot over medium-high heat and bring the mixture to a gentle boil. Monitor closely to prevent overflowing.
- Simmer Grains: Once boiling, reduce heat to low. Add salt and ground cinnamon, stirring well for even distribution. Cover with a lid and let it simmer for 15-20 minutes, stirring occasionally until the grains become tender and the porridge turns creamy.
- Adjust Consistency: If the porridge is too thick, gradually add more water or milk until you achieve your preferred consistency.
- Add Sweetener: Remove the pot from heat and stir in the maple syrup or honey. Taste and adjust sweetness as desired.
- Serve and Garnish: Spoon the warm porridge into bowls and top with fresh fruits, nuts, and any optional toppings like yogurt, chia seeds, or shredded coconut.
- Enjoy Immediately: Serve the multigrain porridge warm for the best flavor and texture experience.
Notes
- Using milk instead of water results in a creamier texture.
- Adjust sweetness to preference or dietary needs.
- Fresh fruits can be varied seasonally for different flavors.
- To make it vegan, use plant-based milk and maple syrup as the sweetener.
- Soaking farro overnight can reduce cooking time if desired.
