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Porridge with Dried Fruits and Nuts

With a touch of sweetness and plenty of piquant fruits, this comforting breakfast porridge is just right.

  • servings: 4




  • 3/4 cup wheat berries
  • 1/2 teaspoon salt
  • 1 cup Irish steel-cut oats
  • 1/2 cup milk, plus more, warmed, for serving
  • 3 tablespoons unsulfured molasses
  • 3 tablespoons honey
  • 3/4 teaspoon ground cinnamon
  • 3/4 cup mixed dried fruit, such as cranberries, currants, raisins, and chopped figs or apricots, for serving
  • 3/4 cup walnuts or pecans, toasted and broken into large pieces, for serving


  1. Step 1

    Fill a large pot with water; cover and bring to a boil. Add wheat berries and return to a boil. Cook until grains are al dente, about 1 hour. Drain.

  2. Step 2

    Meanwhile, bring 4 cups water to a boil in a medium saucepan. Add salt and oats and cook, stirring, until beginning to thicken, about 3 minutes. Reduce heat to medium low and simmer until almost all liquid is absorbed, about 30 minutes. Add 1/2 cup milk along with molasses, honey, cinnamon, and drained wheat berries. Cook, stirring constantly, until heated through and thick, about 5 minutes.

  3. Step 3

    Divide porridge among shallow bowls and pour warm milk over top. Sprinkle with dried fruits and toasted nuts, dividing evenly, and serve immediately.

The Martha Stewart Show, January 2012



Reviews (1)

  • 15 Jan, 2012

    Well worth the effort, so delicious!