Introduction

This comforting multigrain porridge combines the nutty flavors of steel cut oats, farro, and amaranth for a hearty and nutritious breakfast. It’s creamy, slightly sweetened, and perfect for cozy mornings.

A white bowl filled with creamy oatmeal topped with whole blueberries and a mix of sliced almonds and whole almonds, drizzled with honey, sits on a round wooden plate. A spoon rests on the plate beside the bowl. Nearby are scattered grains and two orange slices on a white marbled surface. In the background, there is a second bowl of oatmeal with similar toppings and a glass of orange juice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup steel cut oats (not quick cooking)
1/2 cup farro, rinsed in a fine sieve and drained
1/2 cup amaranth, rinsed in a fine sieve and drained
4 cups water
1/4 tsp heaping salt
1/2 cup milk, plus more to thin
1/2 tsp ground cinnamon
1–2 Tbsp real maple syrup, or more to taste

Instructions

Step 1: Add steel cut oats, farro, amaranth, water, and salt to a large saucepan and stir to combine.
Step 2: Bring the mixture to a simmer over medium-high heat. Then reduce the heat to low and simmer uncovered, stirring occasionally, until the grains are nearly tender, about 25 minutes.
Step 3: Add milk and cinnamon, then continue cooking while stirring frequently until the grains are tender and the porridge is creamy, about 5 minutes. Thin with extra milk if desired.
Step 4: Stir in maple syrup, add your favorite toppings, and serve warm.

Tips & Variations

For a dairy-free option, use almond or oat milk instead of regular milk.
Top with fresh berries, nuts, or a dollop of yogurt for added texture and flavor.
Adjust the maple syrup amount to taste or substitute with honey or brown sugar.
Rinse the grains thoroughly to remove any bitterness and improve texture.

Storage

Store leftover porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or water to loosen if it has thickened.

How to Serve

Two white bowls filled with creamy oatmeal sit on round wooden plates, each topped with fresh blueberries and scattered almond slices with a light drizzle of honey. The oatmeal is warm beige and has a soft texture with small, visible grains. A rustic silver spoon rests on the plate next to one of the bowls. Surrounding the bowls are a glass of orange juice, scattered almond slivers, and a couple of orange slices, all placed on a white marbled surface partially covered with a dark blue cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking oats instead of steel cut oats?

Steel cut oats provide a chewier texture that complements the other grains. Quick-cooking oats will become mushy and change the texture, so it’s best to use steel cut oats as specified.

Is amaranth necessary in this recipe?

Amaranth adds a unique, slightly nutty flavor and boosts the protein content, but you can omit it if unavailable or substitute with quinoa for a similar effect.

Multigrain Porridge Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

A hearty and nutritious multigrain porridge featuring steel cut oats, farro, and amaranth simmered slowly to tender perfection. This warm breakfast bowl is subtly flavored with cinnamon and sweetened with real maple syrup, making it a wholesome start to your day.

Author: Lila
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 3 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Grains

1/2 cup steel cut oats (not quick cooking)
1/2 cup farro (rinsed in a fine sieve and drained)
1/2 cup amaranth (rinsed in a fine sieve and drained)

Liquids & Flavorings

4 cups water
1/4 tsp heaping salt
1/2 cup milk (plus more to thin)
1/2 tsp ground cinnamon
1 – 2 Tbsp real maple syrup (or more to taste)

Instructions

Combine grains and liquids: Add steel cut oats, farro, amaranth, water, and salt to a large saucepan and stir to mix evenly.
Simmer grains: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce heat to low and let it simmer uncovered, stirring occasionally, until the grains are nearly tender, about 25 minutes.
Add milk and cinnamon: Pour in the milk and sprinkle the cinnamon into the porridge. Continue cooking while stirring frequently until the grains are tender and the porridge reaches your desired consistency, about 5 minutes. Thin with additional milk as needed.
Sweeten and serve: Stir in maple syrup to taste. Add any desired toppings and serve the porridge warm.

Notes

Use steel cut oats, not quick cooking oats, for the best texture.
Rinse farro and amaranth thoroughly to remove any dust or impurities.
Adjust the amount of milk and maple syrup according to your desired sweetness and creaminess.
This porridge can be stored in the refrigerator for up to 3 days and gently reheated with extra milk.
For a vegan version, substitute milk with a plant-based milk like almond or oat milk.

Keywords: multigrain porridge, steel cut oats, farro, amaranth, healthy breakfast, cinnamon porridge, maple syrup, hearty porridge