Food & Cooking Recipes Breakfast & Brunch Recipes Porridge with Dried Fruits and Nuts 4.6 (5) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 15, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 With a touch of sweetness and plenty of piquant fruits, this comforting breakfast porridge is just right. Ingredients 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 Directions 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. 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. Divide porridge among shallow bowls and pour warm milk over top. Sprinkle with dried fruits and toasted nuts, dividing evenly, and serve immediately. Rate it Print