Cuddle up with a creamy, flavorful bowl of whole grain hot cereal that’s is nutritious, filling, and cheaper than store-bought. This recipe will make enough dry mix for a week’s worth of hot breakfast to kick-start our winter detox because, you know, too many cookies.
Millet, oat bran, amaranth, stone-ground cornmeal, old-fashioned rolled oats, and Himalayan pink salt is what I stock in my pantry, but feel free to swap in, swap out for quinoa (everyone’s fav but not my fav), steel cut oats, wheat bran, and other tiny grains. One mason jar’s worth should get you through the week.
I’m on a persimmon and coconut kick lately, but you can use any fresh fruit you like. Or throw in a baby’s fistful of raisins, chopped dates, or apricot chunks with a dash more water during the cooking process so they get nice and plump, then top with toasted nuts and a sprinkle of cinnamon sugar. Endlessly customizable! I’ve even made a chocolate version that I eat cold like pudding, but this version here is pretty unbeatable. The persimmons are extra sweet, the coconut chips are shatteringly crisp, and maple syrup because I’m a New Englander.
- Mix all the ingredients for the 5 grain hot cereal mix together in a mixing bowl. Store in a mason jar until ready to use.
- When ready to use, mix 1/2 cup hot cereal mix with 2 cups water and bring to a boil in a small pot. Turn the heat down, cover, and simmer for 45 minutes, stirring occasionally. Remove from heat and stir in the coconut butter.
- Meanwhile, toast your coconut flakes by cooking them in a dry skillet over medium heat for a few minutes, stirring and shaking often, until the flakes begin to turn golden brown. Let cool completely to crisp up.
- Divide porridge between two bowls, drizzle with maple syrup, and top with persimmon. Add the toasted coconut flakes just before serving, or if you want to keep your coconut flakes extra crispy, keep them in a separate bowl and sprinkle a little on your porridge with each bite.
Adapted from 5-Grain Porridge with Bee Pollen, Apples, and Coconut in Bon Appétit's January 2015 Issue