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Multigrain Breakfast Porridge with Toasted Nuts and Dried Fruits

Multigrain Breakfast Porridge with Toasted Nuts and Dried Fruits

Breakfast

5.0

(1 reviews)

Prep Time
15min
Cook Time
45min
Servings
3
Calories
385
Chef's Note

For a time-saving tip, prepare a larger batch of the dry grain mixture and store it in an airtight container. You can also toast a larger quantity of nuts ahead of time. To make this recipe gluten-free, simply replace the farro with buckwheat groats or more quinoa. The porridge will keep well in the refrigerator for up to 3 days – just add a splash of milk when reheating.

Tags
breakfast
vegetarian
whole grain
healthy
fiber-rich
meal prep
nuts
fruits
gluten-free option
heart-healthy
Ingredients

  • 1/2 cup steel-cut oats

  • 1/4 cup quinoa, rinsed

  • 1/4 cup farro, rinsed

  • 3 cups water

  • 1 cup unsweetened almond milk

  • 1 whole cinnamon stick

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla extract

  • 2 tablespoons honey or maple syrup

  • 1/3 cup mixed nuts (almonds, walnuts, pecans)

  • 1/3 cup dried fruits (apricots, cranberries, golden raisins)

  • 1/2 cup fresh berries

  • 1 tablespoon ground flaxseed

  • 1/2 teaspoon ground cinnamon

Instructions
  • 1

    Toast the mixed nuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and roughly chop when cool enough to handle.

  • 2

    In the same skillet, toast the quinoa and farro over medium heat for 2-3 minutes until lightly toasted and fragrant, stirring constantly to prevent burning.

  • 3

    In a medium saucepan, combine the toasted quinoa, farro, steel-cut oats, water, 1/2 cup of almond milk, cinnamon stick, and salt. Bring to a boil, then reduce heat to low and simmer, partially covered, for 30-35 minutes, stirring occasionally.

  • 4

    While the grains cook, roughly chop the dried fruits into small pieces.

  • 5

    When the grains are tender but still have some texture, remove the cinnamon stick and stir in the remaining 1/2 cup almond milk, vanilla extract, and honey or maple syrup.

  • 6

    Continue cooking for another 5 minutes until the porridge reaches your desired consistency. Add more almond milk if needed for a creamier texture.

  • 7

    Remove from heat and stir in the ground flaxseed and ground cinnamon.

  • 8

    Divide the porridge among three bowls. Top each serving with the toasted nuts, chopped dried fruits, and fresh berries.

  • 9

    Drizzle with additional honey or maple syrup if desired and serve warm.

Nutrition Information (per serving)
385
Calories
12g
Protein
58g
Carbs
14g
Fat
Reviews (1)
DD.
Danielle D.
5/18/2025

5/5

Filling and nutritious