Description
This Multigrain Porridge is a hearty and nutritious breakfast option made with steel cut oats, farro, and amaranth. Slow-simmered to creamy perfection and lightly sweetened with real maple syrup and cinnamon, it offers a warm, comforting start to your day with a wholesome blend of grains.
Ingredients
Grains
- 1/2 cup steel cut oats (not quick cooking)
- 1/2 cup farro, rinsed in a fine sieve and drained
- 1/2 cup amaranth, rinsed in a fine sieve and drained
Liquids and Flavorings
- 4 cups water
- 1/4 tsp heaping salt
- 1/2 cup milk, plus more to thin
- 1/2 tsp ground cinnamon
- 1 – 2 Tbsp real maple syrup, or more to taste
Instructions
- Combine Grains and Water: Add steel cut oats, farro, amaranth, water, and salt to a large saucepan and stir to combine all ingredients evenly.
- Simmer the Mixture: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low and let it simmer uncovered for about 25 minutes, stirring occasionally until the grains are nearly tender.
- Add Milk and Cinnamon: Stir in the milk and ground cinnamon. Continue cooking for about 5 minutes more, stirring frequently to prevent sticking, and adjust the consistency by adding more milk if necessary, until all grains are tender and porridge is creamy.
- Sweeten and Serve: Stir in the maple syrup for sweetness. Add any desired toppings and serve the porridge warm for a comforting meal.
Notes
- Use steel cut oats, not the quick cooking variety, for the best texture and slow cooking benefits.
- Rinse farro and amaranth well to remove any impurities before cooking.
- Add milk gradually to achieve your preferred porridge consistency.
- Maple syrup quantity can be adjusted to taste or substituted with honey or agave syrup if preferred.
- Optional toppings like fresh fruit, nuts, or seeds can add extra flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
