Hearty grain porridge

I LOVE BATCH COOKING. I love stocking my fridge with healthy, nourishing food for the week. And I love feeling taken care of during busy weeks. I don't know about you, but once my week starts, it's off to the races. If I don't take the time to prep healthy food at the start of the week, I'm a slave to restaurant take-out and prepared foods from my local grocery store. Don't get me wrong, I love both of those options, but my wallet and body definitely feel the effects after too much of this in a row.

One of my favorite food groups to batch cook is GRAINS. They're great as a side to my main dish, as its own salad with vinaigrette and nuts, or even as a condiment on top of a big ass salad. My body digests whole grains the best -- think brown rice, quinoa, millet, amaranth, and kasha, just to name a few. As much as I love them, I fill up pretty quickly from a small serving. In other words:  I almost always have leftover grains that need to get eaten. This is just one reason why I'm always looking for good ways to use up my batch cooked food. No food shall go to waste (if I can help it)!

Enter: the breakfast porridge. Unlike cereal or pre-packaged oatmeals, my breakfast porridge doesn't have a ton of sweeteners. The cinnamon brings that rich spicy flavor that we often associate with sweets -- which, by the way, totally satisfies my sweet tooth without needing to add any sugar. There's only a teensy scoop of raw honey to offset the nuttiness going on in the grain and other toppings, but this would even be delicious without the honey.

With rain in the Richmond forecast all week this week, this recipe is hitting the spot. I hope you guys enjoy this one. Get ready to feel nourished!

Hearty Grain Porridge
Servings: 2-3

Ingredients:
1 c. cooked grain (I like quinoa, brown rice, or kasha)
1/2 c. fresh almond milk (use slightly less if using store-bought)
1 tsp. raw honey
1/2 tsp. ground cinnamon
Toppings: unsweetened coconut flakes, chia seeds, sliced fruit, crushed nuts, nut butter, etc.

Directions:

  1. Add grains, almond milk, honey and cinnamon to a small sauce pot over medium heat. Stir every few minutes to avoid bottom from sticking. 
  2. Once liquid starts to bubble, the porridge is hot and ready to eat. Pour into a bowl and top with desired toppings.

Notes:

  • This recipe can easily be halved to make 1 portion, or upped for more mouths. You can also adjust the toppings to your liking, the best way to learn what you like best is to play around with it!
  • Freshly made nut milks thicken when heated, so if using homemade milk, add a splash more at the end if desired.