I have an ongoing, longtime, never-going-to-break-up romance with breakfast. I love the indulgent weekend kind like French toast or pancakes, and also the simple, healthy, wholesome kind, like oatmeal.
Raisin toast with a smear of cinnamon sugar butter reminiscent of childhood snacks. And for summer, hello, strawberry smoothie and iced coffee.
So imagine my delight to meet Megan Gordon, owner of Marge Granola, publisher of the beautiful blog A Sweet Spoonful and author of Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons.
A breakfast triple threat.
We were both showing our books at a book fair hosted by the International Association of Culinary Professionals. I had already spotted hers weeks before, with its seasonal focus on my favorite meal.
She features a half dozen porridge recipes, and a granola primer that helps you create your own favorite. I’m pretty proud of my own Homemade Honey Granola, and can’t wait to try a few more versions. Megan’s Amazon page includes her Apricot Pistachio Granola. Yes, please.
Megan and I swapped review copies at the book fair, a custom I picked up a few years back that adds sentimental value to a number of books in my cooking collection. And she inspired me to mix up my oatmeal a little – here I’ve added millet and rye berries for a little toothsome chew. Add whichever fruit you find at your local market.
Janine’s whole grain porridge
Per serving
1/4 cup steel cut oats
1 teaspoon rye berries
1 teaspoon millet
Scant 1/8 teaspoon salt
Sprinkle of cinnamon
1 cup milk
For serving: pepitas, roasted almonds, maple syrup
Pour the oats, rye berries and millet into a saucepan. Sprinkle on the salt and cinnamon and pour in the milk. Cook over medium heat until the liquid is absorbed and you have a creamy consistency. Pour into a serving bowl and top with a few pepitas and almonds and a drizzle of maple syrup. Or whichever toppings or fruit you desire.
Are Facebook, Twitter or Pinterest friends? Photo and recipe by Janine MacLachlan, www. RusticKitchen.com. All rights reserved.