Puregrain Recipe
Make Puregrain Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Whole-Grain Base
Flavor & Sweetening
Creaminess & Enrichment
Toppings & Texture
Method
Whole-Grain Base
- 1
Combine grains and liquids
In a medium saucepan, combine the rolled oats and farro/barley. Pour in the warm water and vegetable stock. Stir to distribute grains evenly.
- 2
Bring to simmer
Place the saucepan over medium-high heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
- 3
Cook gently
Once simmering, reduce heat to low and cook uncovered for 12–18 minutes, stirring every few minutes. The oats should soften and farro/barley should become tender — adjust timing toward 18 minutes if using more farro. If mixture thickens too much, add up to 1/4 cup hot water at a time to reach desired consistency.
Flavor & Sweetening
- 4
Season and sweeten
When grains are tender and mostly creamy, stir in the sea salt, maple syrup, vanilla extract, and ground cinnamon. Taste and adjust sweetness or salt to preference.
Creaminess & Enrichment
- 5
Toppings & Texture
- 6
Plate and finish
Divide the puregrain into 2 bowls (see servings). Top each portion with toasted chopped almonds, fresh berries, chia or flaxseed, and a light sprinkle of orange zest if using. Drizzle an extra 1/2 tablespoon maple syrup on top if you prefer it sweeter.
- 7
Serve
Serve immediately while warm, or let cool and refrigerate for up to 3 days. Reheat with a splash of milk to loosen the texture.