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| General Category : Breakfast and Brunch |
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| Food Group : Grains |
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| Preparation Method : Other |
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| Traditional oatmeal fans may prefer this homemade porridge. Again, serve with milk or soy milk, and maple syrup, honey or sugar, if you like. |
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Ingredients
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1 cup 250 mL barley flakes |
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1 cup 250 mL rye flakes |
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1 cup 250 mL large oats |
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1 cup 250 mL steel-cut oats |
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Preparation
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Combine barley flakes, rye flakes, large oats and steel-cut oats.
Makes 4 cups (1 L) or 12 to 16 servings.
To serve: In saucepan, bring 3 cups (750 mL) water and pinch salt to boil over medium-high heat; stir in 1 cup (250 mL) Oats-Plus Porridge mixture. Reduce heat and simmer until water is absorbed, 8 or 9 minutes.
Makes 2 cups (500 mL) or 3 to 4 servings.
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Nutritional information
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Per each of 4 servings: about 118 cal, 5 g pro, 1 g total fat (0 g sat. fat), 23 g carb, 4 g fibre, 0 mg chol, 8 mg sodium. % RDI: 1% calcium, 9% iron, 5% folate.
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Source
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Homemakers Magazine: September 2005
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