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Three-Grain Porridge Mix
Equal parts rolled oatmeal, spelt flakes, and barley flakes — 300g of each — stir together into a single 900g batch that stores in a jar and cooks in five minutes. Barley adds a slightly nuttier, chewier result than plain oats, and spelt keeps the porridge from going gluey. The mix makes 18 servings, so one blending session covers three weeks of breakfasts. Scale toppings to whatever's in the kitchen — honey, fruit, or a spoonful of nut butter.
Equipment
- Stovetop
- Saucepan
Ingredients
- 300g oatmeal
- 300g spelt flakes
- 300g barley flakes
Instructions
- 1Stir the oatmeal, spelt flakes, and barley flakes together in a large bowl until evenly distributed. Transfer the blend to an airtight jar or container.
- 2To make a single serving, combine 50 grams of the dry grain mixture with 300 milliliters of milk or water in a small saucepan.
- 3Cook the mixture over medium heat for 5 minutes. Stir it occasionally so the grains don't stick to the bottom, cooking until thickened and creamy.
Notes
- Storage: Keep the dry porridge mix in an airtight container at room temperature for up to 6 months.
- Serving: Top your cooked bowl with a drizzle of honey, agave nectar, or fresh sliced strawberries.
- Liquid swap: You can use any dairy or plant-based milk for a richer texture, or stick to water for a lighter bowl.
Recipe Details
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