Photo by Sarah Shatz

Not just for the three bears, "porridge" is the generic name given to cereal grains cooked in water (or milk) to produce a warming, nourishing breakfast. While oatmeal is the most common hot breakfast grain, we love to experiment with the other grains in our pantry.

"Just Right"

As temperatures drop, a warm breakfast is what our bodies crave, but an elaborate, multi-pronged meal may not be in the cards.

• All of our favorite porridges can be ready to eat in less than 40 minutes, all but a few of which are hands free. 
• Hot cereals are made from whole grains, which are naturally more nutrient-dense and fiber-rich than foods made with refined grains.
• Hot cereals are inexpensive, especially when you buy from the bulk bins.
• So many of our favorite grains work for porridge: stone-ground cornmeal, pearled barley, amaranth, millet, and even rice.
• Plus, cooking hot cereal in the morning gives us time to have our first cup of coffee.

The Game Plan

Make a big batch over the weekend and enjoy it all week. 

• During the week, scoop out a portion, add a little water to the cooked grains, and gently reheat on low, stirring as needed. (You can also microwave it in a pinch.)

Soak hardier grains overnight.

• Pre-soaked grains cook more quickly, are ultra creamy and easier to digest.
• Add your grains to a saucepan and cover with cool water. The cereal can hang out on the stove at room temperature until morning. 
• At breakfast time, add more water if needed (if the grains have absorbed all the water), and simmer until tender.

Try it toasted!

• For a nuttier flavor, toast grains in a dry skillet over medium heat for a few minutes before adding water and simmering (this works especially well with millet).

Mix It Up

Making your own hot cereal means you are totally in charge -- no unpronounceable ingredients or brightly colored dinosaur eggs. Have fun experimenting with your favorite flavor combinations. Here some ideas for mix-ins:

• Roasted apples or pears 
• Sliced dried apricots or a speckling of currants
• A splash of cream
• A Greek yogurt swirl
• Almond or soy milk
• A sprinkling of cinnamon or grated nutmeg
• A spoonful of homemade jam
• Toasted pecans or walnuts
• Maple syrup, agave, or honey
• Peanut, almond, or cashew butter

The Porridge Ratio

Use these ratios for a perfect porridge every time -- just add a pinch of salt to the water before cooking.

 
Photos by Sarah Shatz

Some of our favorite hot cereals and toppings:

Overnight Steel-Cut Oats with Almond Butter & Honey (pictured above, left)
Blueberry Almond Breakfast Polenta
Quinoa Porridge with Stewed Cinnamon Apples
Overnight Miso Porridge (pictured above, right)
Apple-Scented Breakfast Oatmeal and Buckwheat
Ginger Applesauce
Strawberry Riesling Jam

We'd love to see your cooking tips and serving suggestions for hot cereal -- add them in the comments section below or upload a recipe.

Like this post? Check out last week's From Scratch topic: Za'atar.