Porridge
Adapted from
NY Times article “5 Nutritious Grains Experts Want You to Try”
by My Little Blue Heron
The original recipe was offered by a NY Times reader in the comment section as of the above cited article, published on 17 October, 2024. If possible, follow the link and read the NY Times article. It’s excellent! I've tweaked it a little.
As the weather cools (or deep-freezes), this is a yummy breakfast cereal recipe. If you love hot cereal and a hearty breakfast, this is a fantastic recipe. If you don’t eat gluten, or if you ever have gut issues (check out a low fodmap diet) this will be a perfect recipe for you.
I love a dollop of this (cold!) on my yogurt. Add a few berries or raisins, and it adds texture, fiber, nutrients and taste. Yum!
Feel free to sub butter (or non-dairy butter sub like "Miyoko's") for ghee, cow or ‘other’ milk for almond milk, other sweetener .. less if you prefer, but please do put together my fall spice mix. It makes this taste really great. This spice mix is versatile, and you can use it on your other cereals, in yogurt, cottage cheese, smoothies and in as a spice in your baked goods. It's warm and comforting. Recipe is offered below!
If fresh ginger isn’t easy to find, use powdered (organic is best.)
Directions below are for both stovetop and Instant Pot. Instant Pot is super creamy, but both are excellent!
Stay cozy, warm and very safe.
Peace and love,
Jane
Everyday Sweet Spice Mix:
This is a quick and easy to put together spice mix. These sweet spices are a little “fiery” and may help stir up your digestion. I sprinkle this on yogurt, oatmeal and on baked sweet potatoes! When I want the additional taste of nutmeg, I grate it fresh. You can add some nutmeg to this recipe if you love nutmeg!
Keep this in a small spice jar. Enjoy it!
2 Tbsp. ground cinnamon (any of Penzeys cinnamons are great - read about them!)
2 Tbsp. ground powdered ginger
1 Tbsp. ground cardamom (grind pods yourself or buy ground)
Porridge
Equipment: Large pot with lid or Instant Pot
Ingredients:
1-2 Tbsp. Unsalted ghee or butter
1/2 cup steel cut oats
1/2 cup quinoa (any color), rinsed OR raw buckwheat
1/2 cup millet, rinsed
1 large or 2 small apples (preferably organic), peeled and grated (I use a box grater)
1 3-inch finger fresh ginger, peeled & grated
or 2-3 tsp. powdered ginger
3 c. milk or choice (I used unsweetened almond milk)
1 1/2 c. water (for stovetop recipe, additional 1 cup)
5-6 Tbsp. maple syrup (Agave, if you prefer)
1/2 -1 tsp. Everyday Sweet Spice Mix, or - cinnamon
1/2-1 1/2 tsp. kosher or table salt (or none if you’re restricting salt)
Procedure:
Pressure Cooker or Stovetop (for Stovetop: YOU WILL NEED AN ADDITIONAL 1 CUP OF WATER):
Stovetop: Warm ghee or butter over medium heat - just melted and then add just the oats (they are dry, not rinsed) and stir over medium heat until they begin to impart a wonderful, nutty aroma. Be careful not to burn the oats.
Instant Pot: Choose “sauté” and melt ghee/butter and sauté the oats until toasty and fragrant.
Both stovetop and Instant Pot: Add the rinsed millet and quinoa, the grated apple and ginger, milk, water (additional 1 cup for stovetop), maple syrup, spices, salt, and stir well.
Stovetop: After adding that additional 1 cup of water, raise heat to high, bring to a simmer, reduce heat to low, cover the pot and simmer, stirring occasionally, for 30 minutes, or until the porridge has reached your happy texture. You may need to add additional water.
Instant Pot: Seal and press “Porridge”. This is pre-programmed for 20 minutes (on mine), and this worked very well. When ready, release pressure. If too thick, you can add some room temperature water. Mine was perfect.
Yields enough to feed a crowd (8-10). If you don't need the entire batch, portion the cooked porridge into individual or small serving containers and freeze.
