Three SEED Breakfast Porridge



When that first hint of fall chill slides into the air, breakfast porridges are on full force in my kitchen. The warmth and ease of a bowl of slow cooked grains (but actually SEEDS!), topped with some fruit and nut butter, offers a delicious, filling, and nutritious start to the day. I love that I can cook a big pot of porridge at the start of the week, and then simply reheat a portion on the stove each morning. It’s efficient, tasty, and my belly is happy.

I’m going to call steel-cut oats the “gateway grain” into the marvelous world of porridge. They are widely available, affordable, totally delicious, and a nutritious choice to start the day. But I’ve found that I can fall into a steel-cut oat cooking rut if I’m not careful, eating oats week after week. Sound familiar?


This recipe provides a bit of variation to the morning oat routine. It’s a combination of millet, amaranth, and quinoa. Often called ancient grains, these three are actually seeds! (You may recognize millet as common bird seed…)


By combining these three seeds, we're upping the amino acid profile and boosting the number of vitamins and minerals of our porridge to provide our bodies with a broader spectrum of nourishing nutrients. We’re switching things up to practice our flexibility, adaptability, and openness in the kitchen and with the foods we eat.


To increase the protein content in this meal, you can top it off with two tablespoons of a nut or seed butter like almond butter or tahini and/or stir in a scoop of collagen protein powder (collagen hydroxylate).


As for the sewed peaches, you can substitute apples, pears, or even frozen berries. Use all or any combo of the spices for a delicious topping.

 

Three Grain Breakfast Porridge with Spiced Stewed Peaches and Toasted Coconut


Makes 4 servings


Porridge 1/3 cup amaranth 1/3 cup quinoa 1/3 cup millet

1 teaspoon apple cider vinegar 1 cup milk of choice ¼ sea salt 1 teaspoon cinnamon 1/4 teaspoon cardamom (optional)


Spiced Stewed Peaches 1 tablespoon coconut oil 1 teaspoon cinnamon ½ teaspoon ground cardamom (optional) ¼ teaspoon ground nutmeg (optional) ¼ teaspoon ground cloves (optional) 2 ripe peaches, sliced 1 teaspoon vanilla extract (optional) 1 teaspoon lemon juice (optional) 2 tablespoons water Pinch sea salt


Coconut flakes, lightly toasted for topping


1) In a fine mesh sieve, rinse the amaranth, quinoa, and millet. Transfer to a small sauce pot, add apple cider vinegar and cover with water. Soak overnight.

2) Rinse the grains in a fine mesh sieve and return to the pot along with 2 cups of water, the coconut milk, salt, cinnamon, and cardamom. Bring to boil, reduce to simmer, and cook covered for 20 minutes, stirring occasionally.

3) While the porridge is cooking, heat the coconut oil over low heat in a small sauce pan. Add the cinnamon, cardamom, and nutmeg, toasting the spices slightly until fragrant, about 30 seconds. Add the peaches, vanilla, lemon juice, water, and salt. Stir to combine and cook over low heat for 5-7 minutes, stirring nearly continuously.

4) To serve, top porridge with stewed peaches and toasted coconut flakes.


Note: you can sub pears or apples for the peaches.

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