Quinoa porridge topped with spiced apples and cottage cheese (photo courtesy Muuna).
We love oatmeal, a whole-grain comfort food that warms the belly in the morning.
If you’re an oatmeal fan, you may have had other common types of porridge:
In fact, the same grains that have become popular for sides at dinner and grain bowls at lunch are equally delicious in the cereal bowl, with milk, fruit and sweetener.
If you have leftovers from dinner, heat them up and serve with your favorite breakfast cereal toppings.
Bonus: All of these are whole grain cereals. A longer list of whole grains, plus why you need to eat them.
Bonus Tip: We also heat our cereal milk in the microwave. Aside from adding to the comfort food level, it keeps the cereal warmer, longer.
As with oatmeal, the sky’s the limit; or at least, the kitchen ceiling is.
Use whatever you have to add flavor dimensions to your bowl of porridge:
Porridge is a dish made by boiling ground, crushed, or chopped cereal grains in water or milk. It is alternatively known as gruel, hot cereal and mush.
Optional flavorings can be added, from spices to fruits or cheese.
Porridge is usually served hot for breakfast, in a bowl or dish. It may be sweetened with sugar or served as a savory dish (cheese grits is an example).
Any cereal grain can be turned into porridge. Buckwheat, oats, wheat (Cream of Wheat, Wheatena) and rice (Cream of Rice) are most popular in the U.S.
Worldwide, barley, fonio, maize, millet, rye, sorghum, triticale and quinoa are also made into porridge.
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