Three-grain maple syrup porridge


  • 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
View Method Three-grain maple syrup porridge


  1. 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.
  2. Stir in milk and half the syrup, then cook for 2 minutes or until heated through.
  3. Divide porridge among bowls. Top with yoghurt, nectarine, persimmon and hazelnuts. Sprinkle with extra cinnamon and serve drizzled with remaining syrup.
View Ingredients Three-grain maple syrup porridge
View Method Three-grain maple syrup porridge
Sorry, no reviews yet. Be the first!