Millet and quinoa porridge with fruit

milletporridgeblueberry.jpgYou are looking at a photo of a happy accident. Last week I meant to cook up a big pot of quinoa. I accidentally mixed millet with the quinoa and ended up with a big pot of rather bland porridge. A few spices and some fruit and the porridge was easily rejuvenated into a delicious, nutritious and energizing breakfast.

If you haven’t tried millet, I strongly encourage you to do so. Yes, it’s essentially birdseed, but it’s also a delicious, mild-tasting nutrition powerhouse packed with fibre, protein, iron, magnesium and vitamin B6.

Ingredients

½ cup quinoa – rinsed but not cooked

½ cup millet

½ cup unsweetened applesauce

½ cup plant-based milk (sweetened or unsweetened, even vanilla flavour, as you prefer)

1 Tbsp maple syrup or agave nectar (or more to taste)

1 tsp ground cinnamon

A pinch of cardamom

½ tsp pure vanilla extract

Directions

Cook the quinoa and millet in 2 cups of water. Bring to a boil and then reduce to a simmer and simmer for about 20 minutes. Remove from heat and add the remaining ingredients.

You can eat this porridge hot or cold and it’ll last for a few days in the fridge.

I topped my porridge with diced peaches, a drizzle of warmed blueberries (heat them in the microwave until they’re soft or in a small pan with a squeeze of lemon over low heat) and walnuts.

Here are some other combos to consider:

milletporridgeandbanana.jpg

  • Mango, kiwi, coconut and macadamia nuts
  • Pears, a dash of cloves and pecans
  • Bananas, apricots and pistachios
  • Plums, cherries and hazelnuts
  • Pureed pumpkin, raisins, pumpkin seeds and walnuts and a sprinkle of nutmeg

 

 

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Oat groats and blueberries

BlueberryOats.jpg

Nope, this isn’t oatmeal. These are groats – the whole oat before it’s been processed in any way other than having the inedible husk removed. Groats are loaded with insoluble fibre – the kind that’s great for lowering cholesterol.

Groats do take longer to cook than even steel cut oats, but you never end up with mush. Instead the groats are chewy and nutty.

You can find groats at your health food store (or probably a farm feed shop, but I don’t recommend that unless you want a 50 pound bag).

I make a few variations of my groats. This one is a mix of spices, nuts, applesauce and blueberries for a delicious, satisfying breakfast that will take you right through to lunch time.

You can make these groats on the stovetop or in a slow cooker overnight for a “wake up to a hot breakfast already made” day.

Ingredients

1 cup groats

2 ½ cups water

1 tsp cinnamon

½ tsp cardamom

1 tsp vanilla

A pinch of ground cloves

2 Tbsp maple syrup (or more if you like it sweeter– my groats are not sweet at all)

2 Tbsp pepitas (raw pumpkin seeds)

2 Tbsp walnuts

2/3 cup unsweetened apple sauce

½ cup blueberries (I use frozen wild blueberries).

Directions

In a small, covered pot, combine the groats, water, vanilla and spices. Bring to a boil then simmer covered for 40 minutes.

Alternately, you can put everything in a small crockpot/slow cooker and cook on low for 7 hours.

At 40 minutes you should have cooked groats with a bit of liquid left. Stir in the remaining ingredients and serve.

This dish makes 3 servings and can be served hot or cold. You can store the groats in a covered dish for up to 3 days in the fridge.