Multigrain Oatmeal
A homey, creamy breakfast porridge made from rolled oatmeal, steel-cut oats, quinoa, and millet.
Servings: 4 bowls
Calories: 362kcal
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.
Nutrition
Calories: 362kcal | Carbohydrates: 50g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 638mg | Potassium: 396mg | Fiber: 6g | Sugar: 6g | Vitamin A: 202IU | Vitamin C: 0.1mg | Calcium: 188mg | Iron: 3mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
