Serves 4 (serving size: about 1 cup porridge, 1/4 cup grapes, and 1 tablespoon yogurt)
Ann Taylor Pittman
This is the oatmeal you serve when you have weekend guests or when you want to treat your family to something a little special. We simply love the porridge’s texture—creamy oats combined with chewy, toothsome farro. The point of this recipe is to break up the oats’ creaminess with a chewier grain. In place of farro, you can use leftover wheat berries, Kamut, spelt, barley, or rye berries.
1 pound seedless red grapes
1 tablespoon extra-virgin olive oil
4 thyme sprigs
2 1/2 cups water
1 cup 2% reduced-fat milk
1 cup uncooked quick-cooking steel-cut oats
1/4 teaspoon kosher salt
3/4 cup cooked whole-grain farro
3 tablespoons maple syrup
1/4 cup plain 2% reduced-fat Greek yogurt
Est. added sugars 9g
How to Make It
Preheat oven to 425°F.
Combine grapes, oil, and thyme on a jelly-roll pan. Bake at 425°F for 20 minutes or until grapes burst and start to caramelize.
While grapes roast, bring 2 1/2 cups water and milk to a boil in a large saucepan; stir in oats and salt. Cover, reduce heat, and simmer 7 minutes or until thick, stirring occasionally. Stir in farro and syrup; simmer 7 to 10 minutes, until liquid is mostly absorbed and porridge is creamy. Top porridge with roasted grapes; dollop with yogurt.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice