5-Grain Porridge with Bee Pollen, Apples, and Coconut
A hearty and nutritious breakfast porridge made with five healthy grains - brown rice, quinoa, amaranth, millet, and wheat bran - topped with caramelized apples, toasted coconut flakes, and bee pollen. This warming dish offers a perfect balance of textures and natural sweetness.
Ingredients
- •½ cup brown rice
- •½ cup quinoa
- •¼ cup amaranth
- •¼ cup millet
- •¼ cup wheat bran
- •½ teaspoon kosher salt
- •1 tablespoon virgin coconut oil
- •¼ cup unsweetened coconut flakes
- •1 large sweet-tart apple
- •¼ teaspoon ground cinnamon
- •2 tablespoons honey
- •1 to taste flaky sea salt and bee pollen
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Cooking Instructions
- 1.
Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot. Reduce heat, partially cover, and simmer, stirring occasionally, until cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, 40-50 minutes.
50 min
- 2.
Do ahead: Porridge can be made 5 days ahead. Let cool; cover and chill. Assembly Heat coconut oil in a medium skillet over medium-high. Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate.
2 min
- 3.
Add apple, cinnamon, and 2 tablespoons honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes. Serve porridge topped with apples, coconut, sea salt, bee pollen, and a drizzle of honey, if you like.
3 min
