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.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice