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.

How to Make It

Step 1

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

Step 2

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

Step 3

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

Ratings & Reviews

UNClindsey's Review

UNClindsey
February 08, 2009
Yum! I really enjoyed this. Great for a slow morning, or for making ahead and reheating on a hectic morning. Since I didn't have real maple syrup, I substituted 1/4 cup honey and 1 teaspoon maple extract. Also great with dried cranberries.

amy987's Review

amy987
January 28, 2009
I enjoyed this breakfast. I even divided up my leftovers in serving size containers, so I wouldn't overeat! I cooked the porridge on Med-Lo since I like my oats well cooked and used powdered milk since I didn't have any skim. But other that that I followed the recipe exact. A great oatmeal alternative.

AutumnJD's Review

AutumnJD
January 03, 2009
My husband does not like the texture of the wheatberries, but this is my FAVORITE hot cereal, to be made whenever you have a few extra minutes. I generally omit the walnuts and maple syrup, instead substituting cinnamon and/or brown sugar. Yum!