I want to go on the record that I don’t think chocolate for breakfast is particularly healthy, but if you are going to have chocolate for breakfast, working it into this super-grain porridge is a good way to go. The grains are cooked with hazelnut milk, so it’s like Nutella, minus the palm oil and the bread you smear the Nutella on. If you don’t have all four grains on hand, use whatever combination of grains you like, as long as you start with 1 cup uncooked grains.
Recipe excerpted from Bowls of Plenty: Recipes for Healthy and Delicious Whole Grain Meals by Carolynn Carreño. Click here to purchase your own copy.
- 1/4 Cup millet, rinsed
- 1/4 Cup quinoa, rinsed
- 1/4 Cup amaranth
- 1/4 Cup teff
- 4 Cups hazelnut milk, store bought, plus more for serving
- 1 1/2 Teaspoon kosher salt
- 2 Ounces bittersweet or semisweet chocolate, cut into small pieces (about ½ cup)
- 1 Cup hazelnuts, toasted
- 1 Tablespoon hazelnut oil or extra-virgin olive oil
- 1/4 Cup raspberry jam
Combine the millet, quinoa, amaranth, and teff in a medium saucepan. Add the milk and 1 teaspoon of the salt and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the grains are tender, 20 to 25 minutes. Turn off the heat and stir in the chocolate.
Put the toasted hazelnuts on a cutting board; run a knife through them once or twice to coarsely chop, then put the nuts in a small bowl. Toss with the oil and the remaining ½ teaspoon salt.
To serve, ladle the porridge into four individual bowls. Spoon 1 tablespoon of jam onto each serving and sprinkle with the hazelnuts. Serve with additional milk on the side.