Warm Grain Bowl with Berries
A hearty porridge with oats, quinoa, pearled barley, flaxseeds and chia seeds simmered in almond milk served with a simple berry compote.
Servings: 10
Ingredients
Berry Compote
- 3 heaping cups of fresh berries, stems removed
- 2 tablespoons of granulated sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of lemon zest
- 1 tablespoon of cornstarch
- 3 tablespoons of cranberry juice
Grain Bowl
- 8 cups of almond milk (unsweetened vanilla is preferred)
- 1 cup of old fashioned oats
- 1 cup of quinoa
- 1/2 cup of pearled barley
- 1/2 cup of ground flaxseeds (flaxmeal)
- 1/4 cup of chia seeds
- a pinch of salt
- 2-4 tablespoons of honey or maple syrup (optional)
Add Ins
- greek yogurt
- granola
Instructions
Make the berry compote...
- Combine the fruit, lemon zest, sugar, vanilla extract and 2 tablespoons of cranberry juice in a medium saucepan and place over medium heat
- Combine 1 tablespoon of cornstarch with the remaining 1 tablespoon of cranberry juice and whisk until smooth
- Once the berry mixture is simmering and the sugar has dissolved, stir in the cornstarch mixture and cook for another 30 seconds
- Remove the pan from the heat and transfer the berry compote into a glass bowl to cool for 5 minutes before using
Make the grains...
- Bring 6 cups of almond milk to a simmer over medium heat
- Add 1 cup of old fashioned oats, 1 cup of quinoa, 1/2 cup of pearled barley and 1/2 cup of ground flaxseeds and cook for about 10 minutes
- Stir in 1/4 cup of chia seeds and 2-4 tablespoons of honey or maple syrup (depending on how sweet you want your grains to be) and cook for another 5 minutes adding additional almond milk to loosen as necessary
Assemble the bowls...
- Spoon some of the warm grains into a bowl and top with berry compote
- Garnish with a dollop of greek yogurt and some granola
- Store leftovers in an airtight container
- Reheat with a splash of almond milk