Make breakfast a sit-down experience and a good start to the day with creamy, steamy hot cereal that tastes amazing!
Amy Richardson shares her favorite porridge recipes.
Cinnamon and Pear Porridge
1 1/2 cups pear juice
1 1/2 cups Almond milk
1 cup uncooked Bob’s Red Mill 10 Grain Cereal
1 tbsp. brown sugar
1/4 tsp cinnamon
1/4 tsp salt
Pistachios, coarsely chopped
Fresh Blackberries
Maple syrup
In a medium sized saucepan, bring pear juice, almond milk, brown sugar, cinnamon, and salt to a boil. Stir in cereal, return to a boil. Reduce heat to lowest boiling point, cover and cook for 8 minutes, stirring occasionally. Pour into individual serving bowls. Top with blackberries, pistachios and drizzle with maple syrup.
Makes 4 servings.
Sweet Jamaican Allspice and Coconut Porridge with Fresh Mango and Macadamia Nuts
3 3/4 cups coconut milk
3/4 cup uncooked Cream of Wheat Cereal
2 tbsp. brown sugar
1/2 tsp salt
1/4 tsp Jamaican Allspice
Fresh Mango sliced
Shredded coconut
Macadamia nuts, chopped
Raw Sugar
In a medium sized saucepan, bring coconut milk, brown sugar, salt and allspice to a boil. While boiling, slowly whisk in cereal. Return to a boil, and cook for 1-2 minutes or until thickened, stirring frequently. Pour into individual dishes, top with remaining ingredients serve immediately.
Makes 4 servings.
Spicy Horchata, Honey Cinnamon Porridge with Fresh Strawberries
Spicy Horchata, Honey Cinnamon Porridge with Fresh Strawberries
3 1/4 cups Horchata
2/3 cup uncooked Malt o Meal Cereal
1/4 tsp Mexican vanilla
1 tbsp. brown sugar
1/2 tsp salt
Cinnamon Honey, purchased
Chile spice
Fresh sliced strawberries
In a medium sized saucepan, bring Horchata, vanilla, brown sugar, and salt to a boil. Slowly whisk in cereal. Return to a boil and cook about 2 minutes or until thickened. Pour into individual serving dishes and top with strawberries, honey and a dash of chile spice if desired.
Makes 4 servings.
Coconut Curry Porridge with Bananas, Brown Sugar and Pecans
3 3/4 cup coconut milk
3/4 cup uncooked Cream of Wheat
2 tbsp. brown sugar
1/4 tsp Indian curry powder
1/4 tsp salt
Sliced Bananas
Pecans
Shredded coconut
In a medium sized saucepan, bring coconut milk, brown sugar, curry powder and salt to a boil. Slowly whisk in cereal. Return to a boil and cook for 1-2 minutes or until thickened.
Pour into individual serving bowls and top with sliced bananas, pecans, coconut and additional brown sugar.
Makes 4 Servings.
For more mouthwatering recipes go to greattatstebuds.wordpress.com
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