Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
In search of a healthy breakfast option beyond everyday boxed cereal or oatmeal? Whole grain porridge offers a versatile, hearty, and flavorful alternative that’s easy to prepare and can keep for several days in the refrigerator.
Whole grains are significantly healthier than refined grains. That’s because the bran, endosperm, and germ are left intact, and they are rich in fiber, antioxidants, minerals, and vitamins. Whole grains also require less processing and produce less waste than their refined counterparts, and their chewy texture and nutty flavor are likely to win over anyone who may be skeptical that the prep time is worth the effort.
I like to combine a variety of grains and seeds when making porridges. I’ve provided both a basic stove-top recipe and an overnight recipe, as well as several topping recipes and suggestions for some of my favorite flavor combinations.
Print
RECIPE: Stovetop Multigrain Breakfast Porridge
- Yield: Serves 4–6 1x
Description
This creamy porridge combines steel-cut oats, millet, quinoa, buckwheat groats, farro, and teff, providing a mix of fiber, minerals, and protein.
Ingredients
- 1/4 cup steel-cut oats
- 1/4 cup millet
- 1/4 cup quinoa
- 1/4 cup buckwheat groats
- 1/4 cup farro
- 1/4 cup teff
- 3 cups water
- 3 cups milk of choice
- 1 tsp sea salt
- Toppings of choice (see note)
Instructions
- Place the oats, millet, quinoa, buckwheat groats, farro, and teff in a medium bowl and cover with cold water. Use your hands to move the grains around, washing them well and giving them a good soak for a minute or two, then pass them through a fine-mesh strainer to drain well and set aside.
- In a medium saucepan, over high heat, bring the water and milk just to a boil, about 7 minutes.
- Stir in the grains along with the salt and reduce heat to medium-low.
- Simmer, stirring occasionally, until most of the liquid has been absorbed and the grains are cooked through, 25 to 30 minutes.
- Divide the porridge between bowls and serve with toppings of choice.
Notes
- Toppings: Choose a recipe — Crispy Olive Oil Fried Egg, Aged Cheese, and Herbs; Caramelized Pears and Maple-Spiced Walnuts; or Shaved Dark Chocolate, Cacao Nibs, Honey and Yogurt — or top with whatever you have on hand like fresh and dried fruit, preserves, nuts, and seeds.
- Leftovers keep in the fridge for up to one week. To reheat, stir in approximately 1/2 cup of water or milk per 1 1/2 cups of porridge to thin out the grains slightly, then reheat on medium-low heat on the stove or place in the microwave for a few minutes.
RECIPE: Overnight Multigrain Breakfast Porridge
- Yield: Serves 4–6 1x
Description
The preparation for this breakfast porridge is mostly hands-off, but requires time, so plan accordingly. I like to prep this in the evening for an easy next-morning, on-the-go meal. The milk and yogurt help to tenderize the grains without any cooking.
Ingredients
- 1 1/3 cups rolled oats
- 1/2 cup wheat germ
- 1/4 cup oat bran
- 1 Tbsp ground flaxseed
- 2 Tbsps chia seeds
- 1/2 tsp sea salt
- 1/2 cup milk of choice
- 1/2 cup plain yogurt of choice
- 1 cup mix-ins of choice such as fresh fruit, fruit preserves, honey, dried fruit, nuts, and seeds (optional)
- Toppings of choice (see note)
Instructions
- Place the rolled oats, wheat germ, oat bran, flaxseed, chia seeds, and salt in a large bowl and stir to combine.
- Add the milk and yogurt, and stir to evenly coat. Add the mix-ins (if using).
- Cover bowl or divide evenly among 4 to 6 covered jars or containers, and refrigerate until the porridge has softened completely, 8 hours or overnight.
- Serve cold or room temperature as is or with toppings of choice.
Notes
- Toppings: Choose a recipe — Caramelized Pears and Maple-Spiced Walnuts or Shaved Dark Chocolate, Cacao Nibs, Honey and Yogurt — or top with fresh versions of the mix-in items — whatever you have on hand!
- This porridge can be stored in airtight containers in the refrigerator for up to 5 days.
RECIPE: Savory Porridge Topping: Crispy Olive Oil–Fried Egg, Aged Cheese, and Herbs
- Yield: Serves 4
Description
This combo of crispy and rich egg, cheese, and fresh chopped herbs should permanently retire the notion that porridge must always be sweet.
Ingredients
- 1 batch Stovetop Multigrain Breakfast Porridge
- 2 Tbsps olive oil
- 4 large pasture-raised eggs
- Sea salt
- Freshly ground black pepper
- 2/3 cup grated aged cheese, such as Beemster, Cheddar, Parmigiano Reggiano
- 1/4 cup chopped herbs, such as fresh flat-leaf parsley and chives
Instructions
- Divide the Stovetop Multigrain Breakfast Porridge between 4 bowls and set aside.
- Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Once the oil is shimmering, crack in the 4 eggs. Season the eggs with salt and pepper to taste. Cook until the edges of the eggs are crispy and just turning brown, about 2 minutes.
- Cover with a lid just until the tops of the eggs are opaque, but the yolks are still runny, about 1 more minute.
- Top each bowl of porridge with one egg, then sprinkle the cheese on top of the eggs and garnish each bowl with some fresh herbs. Serve immediately.
RECIPE: Sweet Porridge Topping: Shaved Dark Chocolate, Cacao Nibs, Honey, and Yogurt
- Yield: Serves 4
Description
This chocolaty breakfast is both delicious and healthy, thanks in part to the antioxidants in the dark chocolate. Cocoa nibs are crunchy, unsweetened cacao beans with a rich chocolate flavor (available at health stores or online).
Ingredients
- 1 batch Stovetop Multigrain Porridge or Overnight Multigrain Porridge
- 2 cups plain yogurt of choice
- 2 oz fair trade dark chocolate
- 1/4 cup fair trade cacao nibs
- 1/2 cup honey
- Sea salt, to taste
Instructions
- Divide the porridge into 4 bowls, and dollop even amounts of yogurt on top of each.
- Use a vegetable peeler to shave the chocolate over the yogurt, then sprinkle each bowl with cacao nibs, drizzle with honey, and top with sea salt.
RECIPE: Sweet Porridge Topping: Caramelized Pears and Maple-Spiced Walnuts
- Yield: Serves 4
Description
For those who prefer a sweeter start to the morning, this medley of caramelized fruit and spiced nuts will transform your porridge into a decadent (yet still wholesome) treat that evokes crisp autumn mornings. Whether you’re pairing this with the stovetop or overnight porridge, the creamy grains make the perfect canvas.
Ingredients
- 1 batch Stovetop Multigrain Breakfast Porridge or Overnight Multigrain Breakfast Porridge
- 1/4 cup pure maple syrup
- 6 Tbsps turbinado sugar, divided
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/2 tsp sea salt, divided
- 1 1/2 cups raw walnut halves
- 4 Tbsps (1/2 stick) unsalted butter or vegan butter
- 2 ripe but firm pears (about 1 1/2 lbs) such as Anjou, Bartlett, or Bosc, cored and cut into 1/4-inch-thick slices
Instructions
- Preheat the oven to 350°F. Divide the porridge evenly among 4 bowls.
- In a small saucepan over medium heat, combine the maple syrup, 2 tablespoons of sugar, cinnamon, ginger, cardamom, and 1/4 teaspoon of salt and cook, stirring, until the sugar has dissolved, about 2 minutes.
- Add the walnuts and stir to coat, then immediately scatter the nuts over a parchment-lined baking sheet. Bake until the nuts have toasted slightly, about 8 minutes.
- Remove the walnuts from the oven and gently mix with a spoon. Allow them to cool slightly on the baking sheet, 10 to 15 minutes. They will crisp as they cool.
- In a large cast-iron skillet, heavy-bottomed skillet, or griddle, melt the butter over medium heat until foamy, about 1 minute. Add the pears and cook, turning occasionally, until they begin to soften and are golden brown in parts, 4 to 6 minutes. Add the remaining 4 tablespoons of sugar and 1/4 teaspoon of salt and gently toss to combine. Turn off the heat.
- Top the porridge with the pears and walnuts. Serve warm.
