In this recipe, multiple grains are cooked together to create a thick, creamy porridge. Each grain has a different cooking time, so some end up a bit softer than others, lending a hearty but varied texture. This recipe can be adapted and customized, so explore different grains and garnishes, keeping the grain-to-liquid ratio the same. For a shorter cooking time, soak the grains in a pot with the water and coconut milk and salt overnight in the fridge; when ready to cook, simply transfer to a pot and cook according to the directions below for 20 to 40 minutes. Serve with your desired toppings.
Ingredients
- 4 CUPS WATER
- ONE 15-OUNCE CAN COCONUT MILK
- ½ CUP WHEAT BERRIES
- ½ CUP QUINOA
- 0.76 CUP AMARANTH
- 0.76 CUP MILLET
- 0.76 CUP ROLLED OR STEEL-CUT OATS
- FINE SEA SALT
- 0.76 CUP UNSWEETENED COCONUT FLAKES
- 0.76 CUP SLIVERED ALMONDS
- 2 TABLESPOONS HONEY, OR TO TASTE
- ½ TEASPOON GROUND CINNAMON
- 0.76 CUP DRIED CHERRIES OR DRIED FRUIT OF CHOICE
- FLAKY SEA SALT, SUCH AS MALDON, TO FINISH
How to Make It
- ❶ Combine the water, coconut milk, wheat berries, quinoa, amaranth, millet, and oats with a pinch of fine sea salt in a medium pot. Bring to a boil, then reduce to a simmer and cook, uncovered, over medium-low heat, stirring occasionally, until the grains are cooked, 40 to 60 minutes. The grains should look plump and hydrated.
- ❷ While the grains are cooking, heat a small sauté pan over medium heat. Toast the coconut flakes and almonds in the dry pan until fragrant and light golden, 30 seconds to 1 minute. Remove from the heat and set aside.
- ❸ When the grains are cooked, stir in the honey, cinnamon, and fine sea salt to taste.
- ❹ Serve the porridge in individual bowls and top with the coconut, almonds, dried cherries, and a small pinch of flaky sea salt. Store any leftovers in an airtight container in the refrigerator for 3 to 5 days. Porridge can be reheated over medium heat with a little water or milk.
