Making wheat berries for breakfast can require waking up before sunrise, since the grains take at least an hour to cook. But, thanks to new flash-freezing technology, excellent precooked whole grains like barley, quinoa and wheat berries are ready in the time it takes to brew coffee. F&W's Justin Chapple turns frozen grains into a porridge that's great with all kinds of toppings.
Slideshow: Whole Grain Breakfasts
2 cups low-fat milk
3/4 cup mashed bananas
Pinch of ground cinnamon
4 cups frozen mixed chewy grains (20 ounces), such as wheat berries, Kamut,
barley and farro
2 tablespoons quick-cooking oats
Fresh fruit, toasted almonds and pure maple syrup, for serving
How to Make It
In a medium saucepan, whisk the milk with the bananas, cinnamon and a generous pinch of salt. Cook over moderate heat, stirring, until thickened slightly, about 3 minutes. Add the frozen grains and oats and cook, stirring, until the grains are heated through and the porridge is creamy, about 5 minutes. Spoon into bowls and top with fruit, almonds and maple syrup.
The porridge can be refrigerated overnight. Reheat gently, adding milk as needed to thin out the porridge.
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