Three-grain maple syrup porridge
A warm way to start the day.
Ingredients
- 1 cup oats
- 1/2 cup medium-grain brown rice
- 1/2 cup pearl barley
- 1 tsp cinnamon, ground
- 1 tsp vanilla bean paste
- 1 pinch salt
- 1/2 cup skim milk
- 1/3 cup maple syrup
- 3/4 cup Greek-style yoghurt
- 1 small nectarine, sliced
- 1 persimmon, cut into wedges
- 1/4 cup hazelnuts, roughly chopped, toasted
Method
- Bring oats, rice, barley, cinnamon, vanilla, salt and 5 cups water to the boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered, stirring occasionally, for 40 minutes or until grains are tender and liquid has been absorbed.
- Stir in milk and half the syrup, then cook for 2 minutes or until heated through.
- Divide porridge among bowls. Top with yoghurt, nectarine, persimmon and hazelnuts. Sprinkle with extra cinnamon and serve drizzled with remaining syrup.
