Cardamom, cinnamon, ginger, and black pepper play a dual role in this multigrain porridge, made here with oats, millet, spelt, and flaxseed. This recipe is one of O's delicious start-your-day-right breakfasts.
Servings: Serves 4
  • 1 cup combination of whole grains , like millet, barley, spelt, kamut, flaxseed, and steel-cut oats
  • 1 Tbsp. grated fresh ginger
  • 1 cinnamon stick
  • Seeds from 6 cardamom pods or 1/2 tsp. ground cardamom
  • 1/4 tsp. coarsely ground black pepper
  • 1/4 tsp. sea salt
For serving:
  • Almond milk
  • Chopped almonds
  • Brown sugar
  • Fresh or dried fruit
Active time: 25 minutes
Total time: 2 hours, 25 minutes

Note: You can make this in advance and heat up a portion in the morning. It will keep for a week in the refrigerator. Look in your grocery's bulk goods department for a wide variety of grains.

In a medium saucepan, bring 3 cups of water to a boil. Turn off heat. Add grains, ginger, cinnamon, cardamom, pepper, and salt. Cover and let stand 2 hours or overnight.

In the morning, set pan over medium heat, bring to a boil, reduce to low, and simmer until grains are tender, about 15 minutes (this will vary depending on soak time).

Discard cinnamon stick. Divide cereal among 4 bowls and serve with warmed almond milk, chopped almonds, a spoonful of brown sugar, and fruit.

Nutritional Information
Per serving: 222 calories, 9 grams protein, 1 gram saturated fat, 6 grams fiber. Plus 13 percent DV iron.


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