Strawberries and Cream Porridge
This is my go-to porridge recipe that I make, that was adapted from Bon Appetit awhile back. I’m constantly changing what grains I mix in or what the toppings are all depending on the seasons and what is currently in my kitchen. During the winter we were loving this Banana and Poached Raisin combo. This strawberries and cream idea came up to me the other morning as I was stumbling around my kitchen, after being gone for the last week and desperately searching for something to cook me and the kids. The fridge was a bit bare, but my freezer is plenty stocked full of frozen cherries that we picked, frozen blueberries that i’m still trying to work through from last summer before we pick fresh this year, and the strawberries that we got from the market. So there it was, strawberries and cream!
This time I did a combination of 1/2 cup rolled oats, 1/4 cup brown rice, and 1/4 cup farro. Don’t overthink this part, just simply use 1 cup total of whatever grains you have in your pantry. I generally lean on oats, brown/white rice, farro, barley, and quinoa. I also added in some golden raisins that I found while pulling out my grains, so I mixed those in there too. I’ve also done this with dates and dried (but plump!) cherries. Dried fruit not your thing, that’s ok, just skip it.
On instagram, a follower asked if she could use light coconut milk for this instead of full-fat. And you can, you can use any milk you want, you just might lose a bit of that heavy creaminess that I love, along with the cream topping. But you could add on a dollop of yogurt, and that too would be delicious. This recipe is truly meant to be adaptable to what you have, and what you love in your kitchen. Experiment and you will find what works for you. Then adapt as the seasons go on. Next up I can’t wait to do peaches!
Strawberries and Cream Porridge
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
1/4 cup golden raisins, optional
1 tablespoon maple syrup, plus more to garnish
4 cups whole strawberries, hulled
1-2 tablespoons granulated sugar (this can be left out, or replaced with alternative sugar per your preference)
1/2 lemon, juiced
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, golden raisins, maple syrup, remaining coconut milk, and 4 cups of water and bring to a boil. Reduce heat to simmer, stirring occasionally for about 1 hour, until the grains are tender and most of the liquid has been absorbed.
In the mean time, heat strawberries, sugar and lemon juice in a saucepan over medium-low heat for about 15 minutes until the syrup has thickened and the strawberries soften but still whole. Remove from the heat.
To serve, divide up porridge amongst four bowls, top with reserved coconut cream and strawberries with their liquid. Optional, add on a bit of maple syrup and toasted coconut flakes.