Multigrain Breakfast Porridge


Wheat berries, rolled oats and grits are stewed together in this protein packed porridge. The grains are easy to cook ahead of time and reheat as long as you wait until serving to add the maple syrup, milk and toasted walnuts. This recipe comes to us from our friends at myrecipes.com.

Serves 6

  • 4 1/2 cups water
  • 1/2 cups uncooked wheat berries, rinsed
  • 3/4 teaspoons salt
  • 3/4cup oats
  • 3 tablespoons uncooked quick-cooking grits
  • 3/4 cup fat-free milk
  • 1/4 cup maple syrup
  • 1/2 cup chopped walnuts, toasted

Combine water, wheat berries and salt in a large saucepan over medium-high heat. Bring to a rolling boil. Cover, reduce heat and simmer 20 minutes.

Uncover the pot and stir in the oats. Simmer uncovered for 12 minutes, stirring often. Taste to make sure the wheat berries are just undercooked. Cook a few minutes more if necessary.

Stir in grits and simmer for 5 minutes, stirring often.

Add milk and syrup to the pot. Simmer 1 minute more, stirring constantly, or until porridge has thickened.

Remove pot from heat. Divide into bowls, sprinkle toasted walnuts on top and enjoy!

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This Recipe's Ingredients:

Nutrition Information

Multigrain Breakfast Porridge

Servings per Recipe: 6

Amount per Serving

Calories:  219

Calories from Fat:  61

Total Fat:  6.9g

Saturated Fat:  .6g

Cholesterol:  .4mg

Sodium:  312mg

Carbohydrates:  34g

Dietary Fiber:  3.6g

Protein:  7.7g

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