I love Porridge. It's homey. And earthy. And warming. And, full of loveliness.
We had a few fine folks over for Brunch this weekend, and I had my heart set on making a big batch of porridge. Partly, it's a cold weather thing. But, mostly, i think I'm drawn to meals that require group participation. I love setting out all the makings, and watching as people compose a big bowl of yumminess.
This porridge was a creamy conconction of Steel Cut Oats, Quinoa and Amaranth, slowly cooked with coconut milk and lighlty toasted with a bit of coconut oil. It was full of flavor, and packed with nutrients. So good!
Inspired by Merci Mama's lovely recipe for Steel Cut Oats, Quinoa & Amaranth Porridge
- 1/2 cup steel cut oats
- 1/4 cup quinoa
- 1/4 cup amaranth
- 1 tsp cocout oil
- 1 can light coconut milk
- 2 cups water
- pinch of salt (optional)
- 1 tbsp maple syrup (optional)
- 1 tsp pure vanilla extract
Melt the coconut oil in a heavy based saucepan or dutch oven. Toss in the steel cut oats, quinoa and amaranth and toast for a couple of minutes. Add the water and the milk, bring up to the boil and then turn down the heat and cook for about 25-30 mins, or until the grains have absorbed all the liquid. You want the consistency to be creamy, but with a bit of crunch left in the oats. Prior to serving, stir in the pinch of salt and maple syrup, if desired
Add Toppings! This is the best part, and a such a great opportunity to take an already healthy meal, and really take it to the next level. Add nuts, seeds and berries for extra nutrition and flavor. We had Chia Seeds, Hemp Hearts, Dried cranberries (fruit sweetened), fresh blueberries, fresh pomegranate seeds, raw walnuts, honey and cinnamon.
Happy Breakfast, everyone!