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This Whole Grain Porridge is a hearty breakfast to get your day off to the right start! It features a trio of quinoa, millet, and amaranth combined with crunchy apples and flavored with maple syrup, vanilla, and warm spices.
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There is so much nutrition packed into one bowlful, you will feel energized and ready to take on the day!
There’s quinoa, millet and amaranth in this hot breakfast cereal. Those three ingredients team up to bring you an incredible amount of plant protein and fiber along with numerous vitamins and minerals. It’s also gluten-free!
Switch up your regular oatmeal routine and try this hearty Whole Grain Porridge! Easy to customize to fit your tastes.
Ingredients you need
Ingredient notes and substitutions
Grains ~
- Quinoa is technically a seed, but commonly used like a grain. It’s naturally gluten-free, high in fiber, and a complete protein.
- Millet is a gluten-free cereal grain. It’s rich in protein, fiber, potassium, magnesium, calcium, zinc, and iron. [source]
- Amaranth is a complete protein, high in fiber, iron, and B vitamins. It has anti-inflammatory properties and is gluten-free. [source]
All of these grains need to be rinsed well before using. Pro tip: Line a fine mesh sieve with a coffee filter so the small grains don’t fall through.
Other gluten-free grain options: brown rice, wild rice, sorghum, or teff. Read the packaging of the grain you choose to ensure the correct amount of liquid to grain ratio.
Apples ~ I’ve used diced apples in this porridge recipe. You can use sliced bananas, diced peaches or pears, or fresh berries.
Sweetener ~ This whole grain porridge definitely needs some sweetener. I like pure maple syrup, but coconut sugar or light brown sugar would be great, if you prefer.
Spices ~ Cinnamon, ginger, and nutmeg perfectly complement the diced apples. I also like to add some vanilla extract.
Toppings ~ You can add whatever toppings you like. I add more diced apples, a good splash of non-dairy milk, an extra drizzle of pure maple syrup, and some chopped pecans.
Other options: fresh berries, sliced bananas, dollop of nut butter or jam, pumpkin seeds or hemp seeds, almond or walnuts, a scoop of dairy-free yogurt, raisins, dried cranberries or chopped dates, shredded coconut, etc.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Rinse the grains well and add to a medium pot with water. Bring to a boil.
Decrease the heat to a low simmer, cover, and cook until the grains are tender and the water is absorbed.
Add the diced apples, pure maple syrup, vanilla extract, and spices.
Stir well to incorporate.
Serve warm with your toppings of choice.
Storage
Fridge: Store leftovers in an air-tight container in the fridge for 3 to 4 days. Store any toppings separately.
Freezer: You can also freeze this whole grain porridge. Let it cool completely before transferring to a freezer-safe container. It should keep well for up to 3 months.
Reheat: If frozen, thaw in the fridge overnight. Reheat in the microwave or on the stove with added water or non-dairy milk until warm.
Note: This porridge will continue to thicken as it sits. Add liquid, like water or non-dairy milk, as needed when serving or reheating.
Pro tips and tricks
~ Rinse the grains well in cold water to remove any bitterness.
~ Line a fine mesh sieve with a coffee filter to prevent the tiny grains, especially the amaranth, from falling through when rinsing.
~ Stir occasionally while the grains cook to prevent sticking.
~ Use plenty of spices and sweetener to offset the nutty, savory flavor of the grains. A pinch of salt will help to enhance the spices and flavorings.
~ Serve with a splash of non-dairy milk as the porridge will continue to thicken as it sits.
~ Add any toppings you like to make it your own!
FAQs
Porridge is a thick, creamy dish made by heating starchy grains in liquid. Oatmeal is a type of porridge made with oats.
No, you don’t need to soak the grains. However, you do need to rinse them well in cold water to remove any bitter components.
If you don’t have or can’t have any of these grains, you can substitute with an additional amount of one of the others. Or try using other gluten-free grains, like brown rice, sorghum, or teff. Read the package to ensure you use the correct grain to liquid ratio and cook it for long enough.
More whole grain breakfast recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Whole Grain Porridge
Recommended Equipment
- Pot
Ingredients
- ½ cup quinoa rinsed and drained
- ½ cup millet rinsed and drained
- ½ cup amaranth rinsed and drained
- 4 cups water
- 1 apple diced
- 3-4 tablespoons pure maple syrup or to taste
- 1 tablespoon pure vanilla extract
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Toppings, optional
- chopped apples, sliced bananas, or fresh berries
- chopped nuts, like pecans, walnuts, or almonds
- drizzle of non-dairy milk or coconut cream
Instructions
- Add quinoa, millet, amaranth and water to a pot and bring to a boil.
- Turn down the heat to a low, cover, and simmer for about 20 to 25 minutes, stirring occasionally, until grains have softened and the water is absorbed.
- Add the diced apples, pure maple syrup, vanilla extract, and spices and stir well to incorporate. If it's too thick at this point, stir in some non-dairy milk, like almond milk or oat milk.
- Serve warm topped with a splash of non-dairy milk, more chopped apples, chopped nuts, or any toppings you like.
Notes
~Nutrition facts calculated without toppings.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Holly
My husband and I are looking into healthier options in the new year so when I came across your recipe I wanted to give it a try. I have never even heard of amaranth!! I am so into learning new things so I immediately jumped on Amazon and ordered some to make your recipe. I’m not going to say my husband LOVED it, but he did eat it and said he’d try it again. I however really enjoyed the flavors and texture. It’s a keeper for me. Thanks for sharing.
Rachael
I wanted to like this. I’m trying to move my diet to the use of ancient grains only. But the consistency of this was off putting. Just a bunch of small al dente balls. It wasn’t smooth or creamy. The amaranth tastes like “beets.” That’s the best comparison I could give.
I’m not giving up. I’ll try this again without the amaranth and see if it’s palatable. I can get by the texture, but the taste of amaranth was too off putting. Wish me luck.
Jenn Sebestyen
Thanks for your feedback. Sounds like maybe it needed to cook a bit longer. Was all of the water absorbed? It won’t be as creamy as oatmeal, but should definitely have a creamier texture that what you’re describing. Once cooked, you could try using an immersion blender to break it down either further if you prefer a smoother texture. You’ll probably need to add some non-dairy milk or more water while puréeing. Also, amaranth has a nutty, mildly sweet flavor, so I’m not sure where the “beet” flavor is coming from. You could certainly make this without the amaranth or just use quinoa only (just be sure to use the correct amount of liquid to grain for whatever you use.
Becky
This looks so warming and satisfying!
Jenn S.
It is definitely a comforting dish! And very filling! Thanks, Becky!
Teresa Townsell
Hi! I was looking at your “Apple Pie Spiced Mixed Grain Hot Breakfast Cereal”—looks healthy and delish! Any idea of the calories, or Weight Watchers info? Then, you talked about how much your family loves oatmeal. I love it, too. For years I have eaten (not the instant), but the quick oats, with lots of milk and cinnamon/Splenda on top. Now, I want to give up any sweetener, and the milk. I tried just the quick oats and cinnamon last week—bleech. I’m guessing you use the steel cut oats, which I’ve bought, but never cooked. Then, what? I’m probably asking you what seems like a super easy “recipe” –one you don’t even think of as needing a recipe. However, if your daughter will eat it morning, noon and night, then, I’d really like to know what you do. Thank you!!!!
Jenn S.
Hi, Teresa! Thanks for stopping by! I don’t have the nutritional info, but you can plug it in to my fitness pal or nutritiondata.com and it should give you a rough idea.
As for making yummy oatmeal without sugar, I do have a secret! Smashed ripe bananas!! Mix the smashed banana into the cold water before adding the oats and whisk it around until it’s mostly incorporated. Then add your oats and stir. Then turn on the heat and cook, stirring frequently, until desired consistency. You can then flavor with anything else you want: fresh fruit, dried fruit, peanut butter, cinnamon, nuts/seeds, etc. the banana gives a lot of sweetness!! I have never given my kids the packaged instant oatmeal or homemade oatmeal with sugar, so they are used to it that way. If you are used to it being much sweeter, try adding a tbsp or two of pure maple syrup (not the pancake topping stuff) and then reduce that amount little by little until you don’t need it at all! By the way, I generally use old fashioned rolled oats. They cook quicker than steel cut and get much creamier which is how my kids like it best. Let me know if you try it!!
Jenn S.
Forgot to mention also that adding everything to cold water and then hearing…as opposed to gearing the water and then adding everything in…makes it much creamier so you probably won’t need a lot if added milk, if any. Not sure why this works, but it does!