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
Ingredients
- 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)
Instructions
- 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.
18 comments
Amy
This porridge is delicious! I currently have a double batch cooking in my biggest pot so I can meal prep for the week (or maybe the rest of my life lol). My kiddos loved this the first time I made it too. I like it so much better than plain oatmeal since this has a complex flavor and excellent texture. Bonus points for being a breakfast I can eat on my low glycemic impact diet
Unpeeled
I’m so glad you liked it! I love it for the exact same reasons. Enjoy.
Rose
I eat something like this at Snooze in Irvine which they named Goldilocks Porridge. I look forward to making this!
txgirl
I had the Snooze porridge today (02.22.23) and it was delicious. They add slivered almonds, blueberries, sliced strawberries, blackberries and sliced bananas. It was so good that I want to try and make it at home.
Unpeeled
That sounds delicious! And I LOVE the name of both. Thanks and I hope you enjoy.
Julia
Thanks this was very good 🙂
Isabella.
Yummy!! I didn’t have millet, but it was still very good.
Wendy D.
Thanks – this is a helpful proportion recipe. I prefer savory porridge and top with a variety of toasted seeds (including crushed flax seeds), nuts, a sprinkle of salt and a dollop of plain yogurt.
Unpeeled
Yum. I love savory oatmeal as well. Yours sounds excellent.
Unpeeled
Wow. That sounds great. I do something similar with farro. Thanks for the inspiration!
Joan
I was able to find all the grains and we really liked this very much. We added toasted walnuts, maple syrup and golden raisins which were very soft although I didn’t cooks them along with the grains. Do you have any idea how much fiber is in the recipe? I know it is better than what regular oatmeal has.
Unpeeled
Hi, Joan and thanks! Your additions sound delicious. I do not have nutrition information at this time, but you can plug the recipe into this tool, and it will tell you. I’ve used it before and it worked well! I’ll be updating the site soon and will make sure that my recipes include nutrition info going forward. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Emma
Delicious breakfast and I will make again.
JRP
very very good, and loved the raisins in it. Very creamy. I used soy milk.
R.K.
Really good. I made it with almond milk and it was very creamy. Thanks!!