My Three Grain Porridge Blend is a great way to break up the monotony of your morning oatmeal. Three hearty, nutritious grains come together for the perfect breakfast bowl.
I was on the receiving end of an urgent text the other morning. It was a harried plea for suggestions on what to put in a bowl of oatmeal that contained a particular combo of flavors already.
Ah yes, just the kind of puzzle I can solve.
The answer was toasted coconut. But that request turned into a long discussion of which flavors she could throw into her oatmeal to make them out-of-this world. Apparently my dear friend was barely finishing her boring ass breakfast every morning. What a shame.
But even I get bored (gasp) with my killer flavor combos! What?!
The answer? Switch the grain!
I decided to put together a combo of 3 grains that would turn into an amazing, new porridge in the morning.
I used oats, oat bran, and millet!
I think the millet gives it that little something extra. Millet is a much harder grain than oats, so there’s a method to getting that perfect porridge in the morning. Just scoop 1/3 – ½ cup of your Three Grain Porridge Blend into a bowl, add 2/3 -1 cup of water and let that soak overnight in the fridge. In the morning you heat it up with a splash more of almond milk (or whatever milk you prefer) and eat it up! Hooray!
Millet is more toothsome than oats, so your porridge has texture in the end. I love this. If you don’t, however, you should try using quinoa flakes instead of the millet. It’s all good! Totally depends on your texture loves in the morning.
The taste is nuttier than plain oatmeal, the texture is silkier (because of the overnight soaking), and then you add whatever toppings float your boat. Love it.
If you ever get bored with your breakfast bowl, just throw me a message, and I’ll tackle that for ya.
- 1/3 cup rolled oats
- 1/3 cup oat bran
- 1/3 cup millet*
- 2 Tbs. flax seeds
- Mix all of the grains together in a jar. Keep in pantry until you’re ready to use.
- NOTE: read narrative above about how I prepare my porridge. If you use millet, soaking overnight is the best method.
- *read narrative above about texture and substitutions if you don’t want to use millet
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SO PRETTY! i could never get that to look that pretty haha
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