I have been pleasantly surprised recently to learn that I actually like oatmeal. It started with a specific kind of McCann’s Instant Oatmeal, and has sort of grown from there to include a few different varieties. 6 months ago, I don’t think I would’ve ever tried this porridge recipe from my Weight Watchers 150 Comfort Foods cookbook.
Rather than just oats, this porridge uses bulgur and barley, which adds a chewy texture and more nutty flavor. It’s slightly chewier/bulkier than steel cut oats, for comparison. I added extra blueberries to the mix, for more flavor, and I’d have to say, the recipe would be a little bland without them.
Blueberry Breakfast Porridge
Adapted from the Weight Watchers 150 Comfort Foods cookbook
- 1 1/2 cups 1% milk
- pinch of salt
- 1/2 cup quick cooking barley
- 1/2 cup bulgur
- 1/2 cup old-fashioned rolled oats
- 1 cup blueberries
- 2 tablespoons packed brown sugar
- pinch of ground cinnamon
1. Put the mlk and salt in a small pan and bring just to a boil. Stir in the barley, bulgur, and oats. Reduce the heat to simmer, stirring frequently until the milk is completely absorbed and the grains are tender, but chewy. This takes about 10 minutes.
2. Remove from heat, and stir in the blueberries. Spoon the porridge evenly into 2 bowls, sprinkle with the remaining brown sugar and cinnamon, and serve.
Note: The recipe was very tasty when it was fresh. Unfortunately, I like to eat oatmeal at my desk at work–I was hoping this would reheat well, but it doesn’t really. The reheated version is much chewier than it was originally. Even though it didn’t take too long, I’m not one for cooking in the mornings. Unless I was going to be eating breakfast at home, I don’t know if I’d make this one again. For two servings, it works out to 6 points, but I broke it into 4 servings for 3 points each.