I have an ongoing, longtime, never-going-to-break-up romance with breakfast. I love the indulgent weekend kind like French toast or pancakes, and also the simple, healthy, wholesome kind, like oatmeal.
A breakfast triple threat.
We were both showing our books at a book fair hosted by the International Association of Culinary Professionals. I had already spotted hers weeks before, with its seasonal focus on my favorite meal.
She features a half dozen porridge recipes, and a granola primer that helps you create your own favorite. I’m pretty proud of my own Homemade Honey Granola, and can’t wait to try a few more versions. Megan’s Amazon page includes her Apricot Pistachio Granola. Yes, please.
Megan and I swapped review copies at the book fair, a custom I picked up a few years back that adds sentimental value to a number of books in my cooking collection. And she inspired me to mix up my oatmeal a little – here I’ve added millet and rye berries for a little toothsome chew. Add whichever fruit you find at your local market.
Janine’s whole grain porridge
1/4 cup steel cut oats
1 teaspoon rye berries
1 teaspoon millet
Scant 1/8 teaspoon salt
Sprinkle of cinnamon
1 cup milk
For serving: pepitas, roasted almonds, maple syrup
Pour the oats, rye berries and millet into a saucepan. Sprinkle on the salt and cinnamon and pour in the milk. Cook over medium heat until the liquid is absorbed and you have a creamy consistency. Pour into a serving bowl and top with a few pepitas and almonds and a drizzle of maple syrup. Or whichever toppings or fruit you desire.