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Over the past year and a half I have discovered that I really do not feel well after I have a giant bowl of oats for breakfast. I discovered this after experimenting with different, higher protein, lower grain, breakfasts and finding that I feel shaky and get a little bit anxious after having a higher grain (i.e. oats) breakfast. I will still have oats from time to time, but after figuring this out, I definitely notice the shakiness and anxiety more than I ever have before. But, honestly, I love a giant bowl of slow cooked thick rolled oats. I love the comfort factor, texture, versatility, and taste. I have done a lot of experimenting trying to find a porridge that is as comforting as oatmeal, but nothing has come close. Until…this four seed porridge…

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Four Seed Porridge (Serves 1) Inspired by Nourished Kitchen

  • 2 tablespoons raw white buckwheat groats
  • 1 tablespoon quinoa
  • 1 tablespoon amaranth
  • 1 tablespoon chia seeds
  • 3/4 cup water, divided
  • 1/4 cup milk of choice
  • Spices of choice
  • Fruit of choice
  • Toppings of choice
  1. The night before, rinse the buckwheat groats and quinoa in a fine sieve. Combine with amaranth, chia seeds, and 1/2 cup of water in a small blender or Magic Bullet and coarsely blend. Allow to soak overnight.
  2. The next morning, combine seed/water mixture with remaining 1/4 cup of water and 1/4 cup of milk of choice in a small saucepan. Bring to a slight boil, reduce heat to medium-low, and continue to cook until desired porridge consistency is reached about, 7-10 minutes. Add in any desired flavor enhancers (cinnamon, cardamom, cocoa, carob, ginger, cloves, vanilla, etc.) while cooking, and add frozen or fresh fruit towards the last few minutes of cooking to come up to temperature.
  3. Transfer to a bowl and top with toppings of choice.

In honor of the four seeds it contains (buckwheat, quinoa, amaranth, and chia) I present you with four different variations.

#1: Ginger Berry

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  • Flavor enhancers: 1/2 teaspoon ground ginger
  • Fruit: 1/2 cup frozen mixed berries
  • Toppings: 1 tablespoon almond butter and grated fresh ginger
#2: Carob Cardamom Blueberry

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  • Container: an empty almond butter jar
  • Flavor enhancers: 1 tablespoon carob powder and 1/4 teaspoon cardamom powder
  • Fruit: 1/2 cup frozen blueberries
  • Toppings: cocoa nibs and 1 teaspoon more almond butter

#3: Five Seed Berry

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  • Flavor enhancers: 1 teaspoon cinnamon and 1 teaspoon vanilla extract
  • Fruit: 1/2 cup frozen mixed berries
  • Toppings: 1 tablespoon sunflower seed (another seed!) butter and grated fresh ginger

#4: Spiced Cranberry Orange

 

  • Flavor enhancers: 1 teaspoon cinnamon and 1/4 teaspoon ground cloves
  • Fruit: 2 tablespoons dried apple-juice sweetened cranberries
  • Toppings: 1 teaspoon orange marmalade and 1 tablespoon cinnamon sugar pecan butter (recipe to follow)

I am going to have to say #4 was my favorite because of the autumn spice from the cloves and the combo of orange marmalade and dried cranberries. Oh, and the incredibly drippy cinnamon sugar pecan butter on top.

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Cinnamon Sugar Pecan Butter Inspired by Ashley

  • 2 cups whole raw pecans
  • 1 tablespoon dark brown sugar
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon sea salt
  1. Preheat the oven to 300 degrees F. Spread pecans on a cookie sheet and bake for 20 minutes, stirring half way through. Allow to cool and transfer to a food processor.
  2. Process pecans for roughly 10 minutes until smooth. Scraping down the side of the food processor as necessary.
  3. Add brown sugar, cinnamon, and sea salt. Process for another 5 minutes or so until combined.

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Is there anything you find as comforting as a giant bowl of warm slow cooked oats for breakfast? Please share.