A cozy, nourishing breakfast bowl.
If you need a really good breakfast, multigrain porridge oatmeal is it. Porridge is better than oatmeal. This porridge combines a perfect combination of quinoa, two kinds of oatmeal (steel-cut and rolled) and millet. Some flavor and richness comes from milk and golden raisins. The result is a breakfast porridge that tastes homey and simple, yet somehow incredibly satisfying.
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“Porridge” conjures something inherently creamy and lovely and cozy, the most hygge of breakfasts. “Oatmeal” sounds boring at best, like punishment at worst. Oatmeal is made only of oats, whereas porridge may consist of any combination of grains cooked in water or milk.
Recipe Notes For Breakfast English Porridge 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.
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 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.
How do you like your oatmeal? Raisins? Honey? Straight up? Tell us in the comments below.
- 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.