A cozy, nourishing oatmeal breakfast.
Need a hearty, wholesome breakfast? This healthy multigrain porridge oatmeal recipe is it. This cozy oatmeal combines quinoa, two kinds of oatmeal (steel-cut and rolled oats) and millet, with flavor and richness from milk and golden raisins. The result is a breakfast porridge that tastes homey and simple, yet somehow incredibly satisfying.
Why This Multigrain Porridge Recipe Is So Nutritious
This multigrain oatmeal is the best of many breakfast worlds: creamy from the milk and rolled oats, with nuttiness, texture, and an extra-nourishing boost from steel-cut oats, millet, and quinoa. Millet is easy to find, and an excellent source of protein and fiber, and contains nutrients like iron and manganese.
Oatmeal has lots of healthy benefits. Oatmeal helps reduce LDL cholesterol, and contains lots of fiber to help keep you full and aid digestion, while maintaining stable blood sugar.
Quinoa is a major super food. Quinoa counts as a complete protein, with plenty of fiber, iron, magnesium, and manganese.
What’s the Difference Between Porridge and Oatmeal?
This breakfast multigrain porridge oatmeal is the best of many worlds: creamy from the milk and rolled oats, with nuttiness, texture, and an extra-nourishing boost from steel-cut oats, millet, and quinoa. Millet is easy to find, and an excellent source of protein and fiber, and contains nutrients like iron and manganese.
The word “porridge” conjures something inherently creamy, lovely and cozy — the most hygge of breakfasts. But what’s the difference between porridge and oatmeal?
- Oatmeal is made only of oats, whereas
- Porridge may consist of any combination of grains cooked in water or milk.
Healthy Multigrain Porridge Oatmeal: Recipe Notes
Feel free to play around with the combination or quantities of the different grains depending on what you have available and prefer. That said, oatmeal should be the largest quantity — and combination of steel-cut and rolled oats will do. Steel-cut oats take a little longer to make, but are worth it for the added chewiness.
Want to make this an almost no-cook overnight oats recipe, so it’s ready for you in the morning? No problem.
- Heat all the ingredients together just to a boil.
- Stir and remove from heat.
- Place the entire pot — with lid — in the fridge overnight. The grains will continue to absorb moisture.
- The next morning, add a little milk or water, break the (now-congealed) oats up with a spoon, and heat while stirring until creamy again.
Top with your favorite mix-ins for your new wholesome, favorite breakfast.
Love your morning oatmeal? You’ll also love:
- Honey Maple Granola With Pumpkin Seeds
- Updated Bircher Muesli Overnight Oats
- Yogi-Style Healthy Baked Oatmeal
- Oatmeal Butterscotch Cowboy Blondies
Multigrain Porridge Oatmeal
- 2 cups milk
- 2 1/2 cups water
- 1 tsp coarse sea salt
- 1/2 cup rolled oats
- 1/2 cup steel-cut oats
- 1/2 cup quinoa
- 1/4 cup millet
- Toppings, optional: extra milk, golden raisins, almonds, pumpkin seeds, walnuts, something sweet (such as honey, maple syrup, brown sugar)
- Combine milk, water, salt, rolled oats, steel-cut oats, quinoa, and millet in a medium-sized pot. If using raisins, add them now, too, so they get soft and plump.
- Bring to a boil, then reduce heat to low. Cook at a low simmer, uncovered, stirring occasionally, for about 20 minutes, until the steel-cut oats have softened and quinoa has cooked through.
- Top with your favorite additions (such as seeds, nuts, maple syrup, honey, extra milk) and serve.TIP: This can be refrigerated and stored for two to three days. Reheat in the microwave or on the stove top by breaking it up and adding a little extra liquid, as it will firm when stored.