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5 Grain Porridge, anti-inflammatory diet - Food Gypsy

5 Grain Porridge with Coconut, Apples & Berries

  • Author: Cori Horton
  • Total Time: 1 hour
  • Yield: 6 cups 1x


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.


  • 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


  1. 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.)
  2. 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.


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