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Multigrain Breakfast Porridge

Multigrain Breakfast Porridge

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.

Cooking Light OCTOBER 2007

  • Yield: 6 servings (serving size: about 1/2 cup porridge and 4 teaspoons walnuts)

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

Preparation

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

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

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

Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 28%
  • Fat: 6.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 4.3g
  • Protein: 7.7g
  • Carbohydrate: 34g
  • Fiber: 3.6g
  • Cholesterol: 0.4mg
  • Iron: 1.1mg
  • Sodium: 312mg
  • Calcium: 55mg
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Multigrain Breakfast Porridge recipe

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