Cozy Rye and Oat Porridge
serves 2 or 3
with ideas for getting
ahead the night before you serve it for breakfast
Put into a saucepan and cover until needed:
½ cup oatmeal
½ cup rye
flakes
1 tsp ground
cinnamon
2 dates cut up
pinch of salt
(unless the nuts you'll be adding are salted)
Meanwhile, set aside (in the refrigerator of course if
waiting to serve):
about ¼ cup
cranberries (frozen are fine)
1 mandarin
orange, peeled and sectioned
Also set aside (just on the counter by where you'll be
assembling):
almonds to
taste (I used about ¼ to 1/3 cup)
your cinnamon container
from which to take what you need
When ready to start cooking, add to the saucepan:
1 cup milk
1 cup water
Bring to a boil, simmer about 5 minutes, stirring sometimes.
Meanwhile, mash just with a fork, no need to be very mashed:
2 soft bananas
(this is why you don't need to add a real sweetener).
When the porridge is cooked, stir in and heat just a bit:
the bananas
about 2 tbl
almond butter (this makes it really luscious)
Pour into bowls and top with the other fruit (in pretty
patterns if you'd like), more cinnamon to taste (maybe ¼ tsp), and almonds.
Inspired by Sea
Buckthorn & Rye Porridge in Porridge by Anni Kravi
