Imported from Instagram

Gut-Healthy Multigrain Porridge

Name: Gut-Healthy Multigrain Porridge
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: British
Ingredients: 3 cup Rolled oats (For the porridge mix); 1 cup Quinoa (For the porridge mix); 1 cup Buckwheat groats (For the porridge mix); 0.333 cup Chia seeds (For the porridge mix); 0.333 cup Milled flaxseed (For the porridge mix); 0.5 cup Walnuts (Chopped; for the porridge mix); 0.5 cup Sesame seeds (For the porridge mix); 10 Medjool dates (Finely chopped; for the porridge mix); 0.5 cup Sunflower seeds (For the porridge mix); 1 cup Porridge mix (For one two-serving batch of porridge); 2 cup Semi-skimmed milk; 1 cup Greek yoghurt or Skyr (Stir through the porridge; source specifies Skyr in the method); Cinnamon (Optional; amount not specified); Orange zest (Optional; amount not specified); Orange juice (Optional; amount not specified); 0.333 cup Greek yoghurt or Skyr (Per portion, for serving; source specifies Skyr in the method); 0.333 cup Frozen blueberries (Per portion, for serving); Milk or water (A splash as needed while cooking); Milk (A splash when reheating the second portion, if needed)

Recipe by Manuela Helbing - Dietitian @by_manuela · Instagram

Imported by Blak Rabbit on SeeMeCook

A hearty breakfast porridge made with a seedy multigrain mix, milk and Greek yogurt or Skyr, then topped with extra yogurt and blueberries. The creator notes about 35 g of protein and 8 g of fibre per serving.

2 servings30 minBritish

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Ingredients

3 cup Rolled oats (For the porridge mix)
1 cup Quinoa (For the porridge mix)
1 cup Buckwheat groats (For the porridge mix)
0.333 cup Chia seeds (For the porridge mix)
0.333 cup Milled flaxseed (For the porridge mix)
0.5 cup Walnuts (Chopped; for the porridge mix)
0.5 cup Sesame seeds (For the porridge mix)
10 Medjool dates (Finely chopped; for the porridge mix)
0.5 cup Sunflower seeds (For the porridge mix)
1 cup Porridge mix (For one two-serving batch of porridge)
2 cup Semi-skimmed milk
1 cup Greek yoghurt or Skyr (Stir through the porridge; source specifies Skyr in the method)
Cinnamon (Optional; amount not specified)
Orange zest (Optional; amount not specified)
Orange juice (Optional; amount not specified)
0.333 cup Greek yoghurt or Skyr (Per portion, for serving; source specifies Skyr in the method)
0.333 cup Frozen blueberries (Per portion, for serving)
Milk or water (A splash as needed while cooking)
Milk (A splash when reheating the second portion, if needed)

Steps

1
Combine the rolled oats, quinoa, buckwheat groats, chia seeds, milled flaxseed, chopped walnuts, sesame seeds, finely chopped Medjool dates and sunflower seeds in a large airtight container. Mix well and seal for storage.
2
Add 1 cup of the porridge mix and 2 cups of semi-skimmed milk to a saucepan. If using the optional cinnamon, orange zest or orange juice, add them as desired; the source does not specify amounts or exactly when to add them.
3
Bring the mixture to a gentle simmer, then cook for around 20 minutes, stirring regularly, until the quinoa and buckwheat are tender. Add a splash more milk or water as needed.
4
Stir 1 cup of Greek yoghurt or Skyr through the cooked porridge (the method specifies Skyr).
5
Divide the porridge between two portions, setting one aside for tomorrow.
6
Top each portion with ⅓ cup Greek yoghurt or Skyr and ⅓ cup frozen blueberries.
7
When reheating the second portion, add a splash of milk if needed.

Notes

The source lists a full-batch dry porridge mix but uses only 1 cup of it for the two-serving porridge recipe; the remaining mix is stored in the airtight container. The source does not specify how to reheat the second portion. The stated per-serving protein and fibre figures are approximate.