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

Name: 5-Grain Porridge with Bee Pollen, Apples, and Coconut
Yield: 4 servings
Ingredients: 0.5 cup brown rice; 0.5 cup quinoa; 0.25 cup amaranth; 0.25 cup millet; 0.25 cup wheat bran; 0.5 tsp kosher salt; 1 tbsp virgin coconut oil; 0.25 cup unsweetened coconut flakes; 1 large sweet-tart apple , cut into 1/4" pieces; 0.25 tsp ground cinnamon; 2 tbsp honey, plus more; 1 Flaky sea salt and bee pollen; 1 Bee pollen is available at health food stores; 1 some grocery stores; 1 and online.

From the kitchen of Carly

Five grains simmer into creamy, complex porridge. Top with warm cinnamon apples and toasted coconut for textural contrast. Bee pollen adds subtle floral notes and a nutritional boost. Satisfying enough for breakfast, wholesome enough to feel virtuous.

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

This grain-forward porridge trades oats for a lineup of nutty brown rice, quinoa, amaranth, and millet, stirred together until thick and creamy. The real payoff is in the assembly: warm spiced apples and toasted coconut layered on top, finished with a scatter of bee pollen for texture and subtle floral crunch. It's the kind of breakfast that sticks with you.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1/2 cupbrown rice
1/2 cupquinoa
1/4 cupamaranth
1/4 cupmillet
1/4 cupwheat bran
1/2 tspkosher salt
1 tbspvirgin coconut oil
1/4 cupunsweetened coconut flakes
1 largesweet-tart apple , cut into 1/4" pieces
1/4 tspground cinnamon
2 tbsphoney, plus more
1Flaky sea salt and bee pollen
1Bee pollen is available at health food stores
1some grocery stores
1and online.

Instructions

Combine the brown rice, quinoa, amaranth, millet, wheat bran, kosher salt, and 6 cups of water in a medium pot and bring to a boil. Drop the heat, partially cover, and simmer, stirring occasionally, until the mixture thickens into a soft, substantial porridge noticeably denser than oatmeal and the water is absorbed, 40 to 50 minutes.
Set a medium skillet over medium-high heat with the coconut oil. Once the oil melts and coats the pan, add the coconut flakes and stir frequently until they turn golden and fragrant, about 2 minutes. Tip them onto a plate and set aside.
Into the same skillet, add the apple pieces, cinnamon, and 2 tablespoons of honey. Cook, stirring occasionally, until the apples are tender and caramelized in spots, about 3 minutes. Spoon the porridge into bowls and pile on the spiced apples, toasted coconut, a pinch of flaky sea salt, a scatter of bee pollen, and an extra drizzle of honey to taste.

Tips from the kitchen

Stir the grains every 10 minutes or so as they cook to prevent sticking and encourage even absorption. Don't skip this step, especially in the final stages.
Toast the coconut flakes in a dry skillet first, then cook the apples in the residual oil and coconut bits left behind for better flavor build.
The porridge will thicken as it cools, so serve it warm from the pot or reheat gently with a splash of water to loosen it back up.

Variations

Swapped fruit: Use pears or stone fruit instead of apples, or go savory with sautéed mushrooms and a fried egg on top.
Spice riff: Add a pinch of cardamom or nutmeg to the apple mixture, or warm some vanilla into the cooking grains.
Dairy finish: Drizzle with Greek yogurt or pour a splash of whole milk over the warm porridge before topping.
Nut-forward: Skip the bee pollen and scatter toasted pecans, almonds, or walnuts instead, with a dab of almond butter.

Make ahead and storage

Refrigerate the cooked porridge base (without toppings) in an airtight container for up to 5 days. Reheat gently on the stove or microwave with a splash of water to restore creaminess. Toasted coconut and spiced apples are best made fresh the morning of.