I have recently been exploring the value of porridges in my breakfast line-ups for two reasons: 1) they are quick and easy to fix up, and 2) they have never failed to be utterly delicious. And this recipe is no exception! Not to mention, it's chalk full of healthful whole grains, made all the more digestible and nutritionally valuable by the soaking process, and it packs the energy punch that I often need out of my morning routine.

Breakfast Porridge

Yields 4 servings

To soak overnight:

  • ½ cup steel cut oats
  • ¼ cup millet
  • ¼ cup barley
  • ¼ cup pumpkin seeds, hulless
  • 1 cup filtered water
  • 2-4 tbsp whey (optional)

To cook

  • 1 ½ cup filtered water
  • 1 tsp. Sea salt
  • 1 tbsp. Organic sugar
  • 1 tsp. Cinnamon
  • ½ cup milk
  • 1 egg

Place oats, millet, barley, pumpkin seeds, water, and whey (if using) in a container, cover, and let sit overnight (12-24 hours is best).

When you are ready to cook the porridge, place water and salt in a medium saucepan. Bring to a boil. Pour in the soaked contents (liquid and all) and bring to a boil once more. Reduce heat to low, cover, and let simmer for about 15 minutes. Remove from heat and add sugar and cinnamon.

In a separate bowl, rapidly whisk milk and eggs until slightly foamy. Pour into porridge and mix thoroughly. Serve hot.

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