Liza Baker’s Whole Grain Porridge
Makes 3-4 servings
- 1 c cooked whole grain – literally any will do: brown rice, millet, quinoa, …
- 1 c water
- 1 c milk or milk alternative—Leeza’s favorite is homemade nut milk
- ¼ c raisins or chopped dried fruit of choice (optional)
- 1 stick cinnamon (optional)
- 3 cardamom pods (optional)
- ½ tsp salt
- Combine all ingredients in a pot, heat to a boil over medium high heat.
- Immediately reduce to a simmer, cover, and cook, stirring occasionally, for 15-20 minutes, or until desired consistency is reached.
- Remove the cinnamon stick and cardamom pods before serving, and adjust seasoning.
- Serve with your favorite topping: cream or butter, honey, brown sugar, maple syrup, chopped nuts, shredded coconut, fresh fruit, and a dash of cinnamon, cardamom, or your favorite spice.
- For more flavor, you can add ½ teaspoon of vanilla or almond extract.
- For a summer version, use 1 c milk or milk alternative and combine the grain, liquid, and salt the night before eating it. Store in the refrigerator overnight, then in the morning, give it a stir, and serve with fresh fruit – syrup and a dash of cinnamon optional.
- If you don’t have time to cook this in the morning, prepare it up to a week in advance, then simply reheat on the stovetop with a little added liquid.
- Alternatively, mixing the ingredients together the night before and cooking it the next morning will reduce the cooking time slightly
As the cooler weather rolls in, this recipe may just be the ticket for the whole family to embrace breaking their fast. You can read more about Liza and her Simply:Health Coaching on her personal site. And, stay tuned for more of Liza in our up and coming Coaching section.
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