Porridge with Dried Fruits and Nuts


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


  • ¾ cup wheat berries

  • ½ teaspoon salt

  • 1 cup Irish steel-cut oats

  • ½ cup milk, plus more, warmed, for serving

  • 3 tablespoons unsulfured molasses

  • 3 tablespoons honey

  • ¾ teaspoon ground cinnamon

  • ¾ cup mixed dried fruit, such as cranberries, currants, raisins, and chopped figs or apricots, for serving

  • ¾ cup walnuts or pecans, toasted and broken into large pieces, for serving


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

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