5-Grain Porridge With Apples And Toasted Coconut (RECIPE BELOW) – a Gluten Free version of a delish recipe from Bon Appetit Magazine! Get Bon Appetit & my other favorite magazines for a screamin’ deal here!: https://partner.readsave.com/offers/gff/
If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.
Porridge
½ cup brown rice
½ cup buckwheat groats
¼ cup quinoa
¼ cup millet
¼ cup quinoa bran
½ teaspoon kosher salt
Assembly
1 tablespoon virgin coconut oil
¼ cup unsweetened coconut flakes
1 large sweet-tart apple (such as Pink Lady or Honeycrisp), cut into ¼” pieces
¼ teaspoon ground cinnamon
2 tablespoons honey, plus more
Flaky sea salt (such as Maldon, for serving)
Porridge
Bring brown rice, quinoa, buckwheat groats, millet, quinoa bran, salt, and 6 cups water to a boil in a medium pot. Reduce heat, partially cover, and simmer, stirring occasionally, until cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, 40–50 minutes.
Do Ahead: Porridge can be made 5 days ahead. Let cool; cover and chill.
Assembly
Heat coconut oil in a medium skillet over medium-high. Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate.
Add apple, cinnamon, and 2 Tbsp. honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes.
Serve porridge topped with apples, coconut, sea salt, and a drizzle of honey, if you like.