I love a combination of several grains. I always make enough for several breakfasts. My favorite mix:
2-1/4 cups steel-cut oats
3/4 cup buckwheat or bulgur wheat
1/2 cup amaranth, millet or teff
1/2 cup red lentils (boosts the nutrition and adds a lovely yellow color)
Add 2-½ to 3x as much water as grains, depending on how thick you like it. For this recipe, that’s 10-12 cups water. Use either a 6 or 8 quart Instant Pot and press the Porridge button (20 minutes). Follow instructions for the timer if you’re setting it the night before. There may be a little chewiness which I like. Use more water and/or increase the time for softer grains.
For a sweet breakfast, some optional additions after it’s cooked:
fruits (fresh or dried), nuts, nut or seed butters, vanilla extract, ground flax or/and chia seeds, non-dairy milk, dry spices like cinnamon, ginger, nutmeg, cardamom, cloves, coriander
For a savory bowl, add a couple of these to the IP before cooking: fresh ginger, garlic, turmeric (fresh or dry, or other dry spices), veggies like carrots, celery, onion, green beans, peas, greens, tofu, or tempeh.
After cooking, optional additions: miso paste, nut or seed butters, soy sauce, gomasio, nutritional yeast, hot sauce, and garnish with green onion, or fresh herbs, peanuts, nuts, raw grated veggies.
If you want to get a little fancier, you can soak your grains first the previous morning, pour off the water in the evening, then add fresh water and cook. Soaking grain may make some of the nutrients in the grains more absorbable.
If you’ve read this far, and you’re feeling overwhelmed by all the options, make it simple. Start with just 1 grain and some fruit. Make it a few times until it’s a habit. It will be easy to get creative later.