ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Multigrain Breakfast Porridge

Yield 6 servings (serving size: about 1/2 cup porridge and 4 teaspoons walnuts)
Serve this hearty morning warmer on a lazy Saturday--or even a weekday, if you make it ahead. This dish features rolled oats and wheat berries, products of the Montana-Dakotas region.

Ingredients

  • 4 1/2 cups water
  • 1/2 cup uncooked wheat berries (hard winter wheat), rinsed
  • 3/4 teaspoon salt
  • 3/4 cup regular oats
  • 3 tablespoons uncooked quick-cooking grits
  • 3/4 cup fat-free milk
  • 1/4 cup maple syrup
  • 1/2 cup chopped walnuts, toasted

Nutrition Information

  • calories 219
  • caloriesfromfat 28 %
  • fat 6.9 g
  • satfat 0.6 g
  • monofat 1.6 g
  • polyfat 4.3 g
  • protein 7.7 g
  • carbohydrate 34 g
  • fiber 3.6 g
  • cholesterol 0.4 mg
  • iron 1.1 mg
  • sodium 312 mg
  • calcium 55 mg

How to Make It

  1. Combine first 3 ingredients in a large saucepan over medium-high heat; bring to a simmer. Cover, reduce heat, and simmer 20 minutes.

  2. Stir in oats; simmer, uncovered, 12 minutes, stirring often. Stir in grits; simmer 5 minutes, stirring often.

  3. Stir in milk and syrup; simmer 1 minute or until porridge thickens, stirring constantly. Remove from heat. Serve with walnuts.