I’ve found my new go-to breakfast for chilly autumn mornings: this multigrain porridge. It’s full of good stuff like oats, rye, barley, spelt, and seeds, and with a sprinkle of cinnamon, it really feels like autumn in a bowl.

Add grated apple, plums, or blackberries for a seasonal twist, and you’ve got yourself a breakfast that not only tastes great but also helps you work towards your 30 plants a week goal. Perfect for serving to guests or enjoying yourself on a cosy morning.

Ingredient Notes

• The recipe below is exactly what is in my porridge jar right now, but you can adapt it to your own tastes.
• Make sure you use porridge oats, not jumbo or instant oats.
• If you're in the UK, and are struggling to find rye, spelt and barley flakes, try Holland and Barrett.
• This is a great way of using frozen fruit. I thaw mine out then add them to the porridge for the last minute or so to warm up. 
• I use American measuring cups to measure out my ingredients when I'm ready to make my porridge. It's just quicker that using the scales, but I've given weights and volumes.

Basic Multigrain Porridge Ingredients

( makes 8 and fits into a 1 Litre Flip Top Kilner Jar )

• 150g porridge oats
• 50g Barley Flakes
• 50g Spelt Flakes
• 50g Rye Flakes
• 25g Milled Flaxseed
• 25g Chia Seeds
• 30g Pumpkin Seeds
• 30g Sunflower Seeds
• 3 tsp Ground Cinnamon

To Make Up and Serve the Porridge

• 1/3 cup ( 50g ) porridge mix
• 1 cup ( 235 ml ) whole milk ( substitute plant based milk or water if you prefer )
• Grated Apple or Chopped Plums
• Blackberries
• Walnuts
• Maple Syrup

Method

Add all of the basic dry porridge ingredients to a bowl and mix really well, then pour into a jar with an airtight lid. 

When you're ready to eat, scoop out a generous 1/3 cup ( about 50g ) porridge mix, put into a saucepan with 1 cup of milk ( about 235 milk ). I add the grated apple at this point too.

Bring to a simmer gradually, stirring all the time, then simmer on a low medium heat for 5 minutes stirring with a wooden spoon.

If you're using chopped plums, blackberries or other fruit, you can either stir them into the porridge for the last minute of cooking to warm them through or simply serve them on top.

I like served this with a tablespoon of maple syrup and some chopped walnuts sprinkled on top.