Tuesday, March 10, 2015

Heart Healthy Breakfast Porridge

I am surprised that I haven't posted it yet in my blog.   This porridge had been a typical breakfast on weekends especially for kids while my hubby likes it every day.  He got this recipe from his cafeteria!  His office serves oats grits porridge with walnut and crasins topping.   He tells that it is kept in perfect consistency without the gooey texture.   I asked him to get the recipe and made it couple of times to get a hang of it.   Ofcourse, we would definitely make some modifications!  Recipe credit goes to Sandisk Cafeteria and Sundar!   I take the pride of the flavorings, toppings and alternate grain experiments.

What you need?
(for 4 servings)

Oat/Barley/red rice/cr wheat millet grits - 1 cup
Water - 5 cups

Flavorings: 

Cinnamon/Cardomom powder-1/4 tsp

Toppings:

Sunflower/Pumpkin/Pomegranate seeds - 1/4 cup
Shredded walnuts/Almonds - 1/2 cup
Raisins/Crasins - 1/2 cup
Chia gel-1/4 cup
Mango pulp-2 Tbsp per bowl (Kids love this topping)
Honey/Sweetener- 1 Tbsp (optional)

How to make?

1. Boil water in a pan
2. Once water boils, add any grits/millet of your choice. Slower the flame and let it cook for about 15 mins.  Time depends on your stove.   Keep a laddle immersed in the pan to avoid the liquid flowing out.
3.  Remove from heat  while it still has about quarter measure of the liquid in it since it will absorb all the liquid while cooling.   Typically it should have some broth over it.
4.  Mix in cinnamon or any other flavoring that you are using.

Serving guide

Arrange bowls with the toppings of your choice.    Top the oats porridge over it, mix all and drizzle mango pulp/honey over it for a great look.

You can occasional add choco chips for kids!

Tip

Water measure will change based on the grain that you use.  Above given measure is for Oat grits.     Red rice will take longer.  You can soak it overnight.   Millets will cook faster.  

This is best when it is still warm.

2. I make barley grits by coarsely grinding the unhealed barley and sieve it to remove the fine powder.  Fine powder will make the porridge gooey.


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