5-Grain Porridge with Bee Pollen, Apples, and Coconut

Ingredients for 5-Grain Porridge with Bee Pollen, Apples, and Coconut

• 90g brown rice

• 90g quinoa

• 45g amaranth

• 40g millet

• 40g wheat bran

• 1/2 teaspoons kosher salt

• 1 tablespoon virgin coconut oil

• 60ml unsweetened coconut flakes

• 1 large sweet-tart apple (such as Pink Lady), cut into 1/4" pieces

• 1/4 teaspoons ground cinnamon

• 2 tablespoons honey, plus more

• Flaky sea salt (such as Maldon) and bee pollen (for serving)

• Bee pollen is available at health food stores, some grocery stores, and online.

Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 1450ml water to a boil in a medium pot. Reduce heat, partially cover, and simmer, stirring occasionally, until cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, 40–50 minutes.

Do ahead: Porridge can be made 5 days ahead. Let cool; cover and chill. Assembly Heat coconut oil in a medium skillet over medium-high. Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate.

Add apple, cinnamon, and 2 tablespoons honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes. Serve porridge topped with apples, coconut, sea salt, bee pollen, and a drizzle of honey, if you like.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.