Mashed Banana & Whole-Grain Porridge

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 

Mashed Banana & Whole-Grain Porridge
Photo: © Chris Court
Total Time:
15 mins


  • 2 cups low-fat milk

  • 3/4 cup mashed bananas

  • Pinch of ground cinnamon

  • Kosher salt

  • 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


  1. 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.

Make Ahead

The porridge can be refrigerated overnight. Reheat gently, adding milk as needed to thin out the porridge.

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