Multi-Grain Porridge with Coconut and Poached Raisins
Overall we have had a pretty mild winter, until this week, where the temps are dropping and the snow is a constant. There have been a few snow days, keeping all four of us, and Bob, home. And while on most mornings, I lean on green smoothies, these colder temps are making me crave something warm and filling.
For the most part, I’ve always liked oatmeal, but never really thought it was anything that special, more so just a healthy warm breakfast that I will occasionally make, but never order at a restaurant (unlike my dad who orders it at every breakfast while I roll my eyes). While I was searching for a new soup recipe, I stumbled upon a porridge recipe that used multi-grains and most intriguing, poaches their raisins in a tea mixture. So here we have it, my most favorite bowl of porridge I have ever eaten. And the best news, my kids devoured it and asked for seconds.
Use any mixture of grains that you have on hand, no need to do a special trip to the store. And while I really like the bananas on here mixed with coconut and maple syrup, feel free to mix that up. Apples and pears would be delicious. Normally I would have toasted the coconut, but what can I say, I was hungry! But if you have more patience then me (which most do), then I suggest you lightly toast your coconut.
If raisins are not your thing, which I hear you, most of the time they are not mine either, then try dried cherries, or apricots.
Multi-Grain and Coconut Porridge with Poached Raisins
1 13.5-ounce can unsweetened coconut milk (alternatively you can use any milk, but I love how this thickens the porridge)
1 cup total, mixed grains (oats, brown rice, barley, quinoa, farro)
1/4 cup unsweetened toasted coconut flakes, plus more to garnish
1 tablespoon maple syrup, plus more to garnish
fruit to top: bananas, apples, pears, mango
1/2 cup raisins (I used golden, but the traditional raisins will work great too)
3 tablespoons maple syrup
3 bags black tea, or earl grey
Scoop 2 tablespoons of the coconut cream from the canned coconut milk into a small bowl, add a pinch of kosher salt, whisk together and set aside.
In a large saucepan over medium-high heat add your mixed grains, coconut flakes, maple syrup, remaining coconut milk, and 4 cups of water to a boil. Reuce heat to simmer, and let sit cooking, stirring occasionally for about 1 hour, until the grains are tender and most of the liquid has been absorbed.
Meanwhile, bring raisins, maple syrup, pinch of salt and 1 cup of water to a simmer in a small saucepan over medium. Cook for about 15 minutes until the raisins are put and half of the water is gone. Remove from the heat, add the tea bags and let cool.
To serve, add porridge to your bowl, top with coconut cream, poached raisins with their syrup, fruit, additional toasted coconut flakes, and maybe a bit more maple syrup.