I’ve had plenty of oatmeal in my time. Its fine. It has the rep of “staying with you” and “keeping you going all morning long”. However, I find that even with adding protein like nuts and nutmilk, I am mad, starving, hangry one hour after eating this supposed “stick to your ribs” breakfast.
Instead I prefer this 3 grain breakfast porridge adapted from Edible Perspective. You can find the original recipe here. Her recipes are fantastic and I find myself going back to them time and time again. Also, my kids go absolutely nuts for this breakfast porridge. First you cook the grains up and then you can enjoy them with sweet or savory additions. Here’s the recipe slightly adapted:
3 Grain Blend gluten-free, vegan // yields appx. 4 cups cooked
- 2 cups water
- 1/2 cup uncooked quinoa
- 1/4 cup uncooked millet
- 1/4 cup uncooked raw steel cut oats (gluten free if you want)
- pinch of sea salt
- The night before, put your steel cut oats in a sauce pan and soak generously with water (2-3 cups). Top with the lid and place in fridge. I find this helps all the grains to cook at exactly the same time in the morning.
- The next morning, strain your steel cut oats and rinse. Next in a medium pot bring 2 cups of fresh water to a boil.
- Thoroughly rinse the millet and quinoa with a fine mesh strainer and drain well. Add all the grains and sea salt to the pot once the water is boiling. Stir once. Cover and cook over low at a constant simmer for 18-22 minutes until the liquid has absorbed. Do not stir while cooking. Check water absorption by tipping the pot and cracking the lid open at 18 minutes.
- Once all liquid has absorbed, remove from the heat and keep covered for 5-10 minutes. Fluff with a fork and use as desired.
- Allow grains to cool before storing in a sealed container in the fridge for about 5 days.
How to use it? It’s fantastic with a swipe of butter, salt, and pepper or flavored with your favorite spices. Try a poached egg on top or sliced avocado and a generous pinch of salt and EVOO. Toss it in soup to thicken things up, add it cold to your salads, or even turn it into breakfast porridge (see below).
Make a double batch of this grain mix on Sunday and it will last you all week for breakfast, lunch, or dinner. But I highly recommend this breakfast variation:
3 Grain Breakfast Porridge gluten-free, vegan // serves 1
- 1 heaping cup pre-cooked 3 grain blend
- 1/3 – 1/2 cup nut milk (I use almond milk, unsweetened vanilla)
- Add toppings: apples, bananas, blueberries, dried cranberries, raisins, sliced, toasted almonds, walnuts, nutmeg, cinnamon, full fat coconut milk, maple syrup, or honey.
Place cooked grains in a small pot with 1/3 cup milk over medium heat. Stir once in awhile until hot. Add more milk if desired. Serve and top as desired.
How I eat it. . . add a good drizzle of full fat coconut milk, cinnamon, diced apples, toasted walnuts and maple syrup. Enjoy!