Description
A power packed breakfast to fuel your day. Whole grains, coconut, fruit and honey. All natural and deeply satisfying, make 5 Grain Porridge on a Sunday then heat and go, go, go all week long.
Ingredients
Scale
- 1/2 cup brown rice
- 1/2 cup steel cut oats
- 1/4 cup quinoa
- 1/4 cup red rice
- 1/4 cup ground flax
- 1/2 teaspoon kosher salt
- 4 cups water
- 1 tablespoon coconut oil
- 1/4 cup unsweetened coconut flakes
- 1 large sweet-tart apple
- 1/2 cup blueberries
- dash of nutmeg
- 2 tablespoons honey + enough to serve
Instructions
- Combine brown rice, oats, quinoa, red rice and ground flax, salt and water in a medium pot and bring to a boil. Reduce heat to a low simmer and partially cover, stir occasionally while cooking cereal until all the water is absorbed – about 40 – 50 minutes. If the result is looking a little two stiff feel free to add a bit more water, overall you’re going for a softer result than your typical stick-to-your-ribs oatmeal. (Advance prep: You can make this ahead and store it in the fridge for up to five days, makes for a great weekday breakfast.)
- In a small pan heat the coconut oil and toast the coconut flakes over medium-high until evenly brown, about 2 minutes, then transfer to a plate. Toss in chopped apple, nutmeg and honey and cook, stirring constantly so as not to burn. Cook about 3 minutes until tender and lightly browned. Remove and begin plating, and toss blueberries into the pan only very briefly to coat with excess sugar and change colour to a deep, rich blue before adding to the top of your breakfast.
Notes
Serve 5 grain porridge topped with apples, coconut and berries and finish with a measure of honey, or skip the added sweetness all together, it hardly needs it.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Breakfast
- Cuisine: Modern America