Five Grain Oatmeal Recipe

Rinse quinoa

Place the 1/4 cup rinsed quinoa in a fine mesh sieve and rinse under cold running water for about 30 seconds, rubbing gently with your fingers. Drain well. This removes bitterness and improves texture.

Toast millet (optional)

If using dry millet, heat a small dry skillet over medium heat and toast the 1/4 cup millet, stirring frequently, until fragrant and lightly golden, 2–4 minutes. Transfer to a bowl to cool.

In a medium saucepan combine 2 cups water and 1 cup milk and bring to a gentle boil over medium heat. Add 1 tsp salt and reduce heat to a simmer.

Add the base grains and seeds: 1 cup rolled oats, 1/4 cup steel-cut oats, 1/4 cup quick oats, the toasted or dry 1/4 cup millet, the rinsed 1/4 cup quinoa, and 1 tbsp chia seeds. Stir to combine.

Simmer gently, stirring occasionally to prevent sticking. Cook for 12–18 minutes until the mixture is thickened and the steel-cut oats and quinoa are tender. If the oatmeal becomes too thick, stir in up to 1/2 cup additional milk or water to reach desired consistency.

During the last 2 minutes of cooking stir in 1/2 tsp vanilla extract, 1/2 tsp ground cinnamon, and 2 tbsp maple syrup (or honey). Taste and adjust sweetness or cinnamon as needed.

Remove the saucepan from the heat and let the oatmeal sit for 2 minutes; this allows chia seeds and quinoa to absorb liquid and the porridge to thicken slightly.

Stir in 1/4 cup dried cranberries so they soften slightly in the warm oatmeal. If using firm apples, you can gently warm them in the oatmeal for extra softness.

Portion the oatmeal into bowls (recipe makes 2 generous servings). Top each bowl with fresh fruit (about 3/4 cup total distributed), 2 tbsp chopped toasted nuts, and an optional dollop of 1/4 cup yogurt per serving if desired. Add extra drizzle of maple syrup to taste.

Serve warm. Leftovers can be refrigerated in an airtight container for up to 4 days and reheated with a splash of milk or water to loosen.