Breakfast Porridge

5 from 4 votes

My go to Breakfast Porridge bowl the moment the weather starts to cool off made from a combination of grains, milk, and cinnamon.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American, German

Keyword: baked oatmeal, cranberry sauce, cream of wheat, porridge

Servings:

Calories: 255kcal

Equipment

1 heavy bottomed pot

Ingredients

Porridge

500 milliliters milk I like to use 2% dairy milk but non-dairy milks work too!
1/4 teaspoon fine sea salt
45 grams quick cooking oats
45 grams cream of wheat
1 teaspoon cinnamon more to taste

Instructions

Start by having all of your toppings ready to go! See tips section for my favorite toppings!
Toast your nuts, heat your fruit, or whatever you want to add on at the end!

Porridge

In a heavy bottomed pot, add in 500 milliliters of milk. Season with a pinch of fine sea salt and heat over low or medium low heat until simmering.
While the milk heats, stir your grains and cinnamon together.
Once simmering, pour the grain mixture into the hot milk and start whisking. It should take 5-10 minutes for the mixture to cook and become thick.
To thin it out add more milk or water over low heat until you reach your desired consistency!
Pour the hot porridge into your serving bowls and top however you want!
My favorite is a dollop of cranberry sauce (recipe is in the tips section!) mixed with raspberries and blueberries (quickly warmed), toasted pecans, brown sugar, and an extra drizzle of milk or cream.

Notes

Tips for the best Porridge

Make sure that whatever grains you use have similar cook times. If not, plan accordingly and start cooking the longest one first!
If you only have whole rolled oats but want the texture of quick cooking, simply pulse them a couple of times in the blender.
Use a heavy bottomed pot! Because of the natural sugar in milk, it can burn quite easily therefore using a heavy bottomed pot over low or medium low heat will keep it from burning while the porridge cooks.
I like to use cows milk but any non-dairy milk alternatives will work too!
For the toppings, have them ready before hand or work on them while the milk heats up, once you add the grains you want to whisk continuously and they will cook quickly!
If the porridge gets too thick while cooking, simply whisk in more milk or water over low heat until it reaches your desired consistency.
Porridge is great because you can really make it your own and add in anything you want such as hemp seeds, barley, farro, oats, cream of wheat, quinoa, etc!
I love topping porridge with the holy trinity aka something sweet, something crunchy, and something fruity. In this case I used cranberry sauce with mixed berries, brown sugar, and toasted pecans. That being said, you can use any fruit you want, swap the brown sugar for maple syrup or honey (or nothing) and then swap the pecans for any nuts, seeds, or even granola!
For my Cranberry Sauce: In a dutch oven or heavy bottomed large pot add in 1 kilogram of rinsed cranberries, 1 tablespoon of cinnamon, 100-115 grams maple syrup, and 250 milliliters orange or apple juice. Heat over medium low heat, stirring frequently until all the cranberries have burst and the mixture is nice and thick. Add more maple syrup as needed for sweetness.

Nutrition