Multigrain Porridge with Tropical Fruit Recipe

Multigrain Porridge with Tropical Fruit

Serves 6

30 minutes or fewer

The secret to this creamy-crunchy hot cereal? Using coconut milk as part of the cooking liquid and sprinkling toasted coconut shavings atop the porridge. To save time, toast coconut in 1-cup batches and store extra in an airtight container until ready to use.

¼ cup shaved or flaked coconut
½ cup light coconut milk
¼ tsp. salt
¼ cup millet
2 Tbs. quinoa
½ cup uncooked cream of rice cereal
½ cup quick-cooking Irish oatmeal
1/³ cup golden raisins
⅔ cup plus 3 Tbs. pure maple syrup, divided
1 16-oz. bag frozen mixed tropical fruit
¼ cup macadamia nuts, toasted, coarsely chopped

Preheat oven to 300F. Spread shaved coconut on small baking sheet, and toast 5 to 10 minutes, or until golden, stirring occasionally to brown evenly. Cool, and store in airtight container.
Meanwhile, combine coconut milk, salt and 5 cups of water in large saucepan. Bring to a boil. Stir in millet and quinoa. Reduce heat to medium, and cook until quinoa is tender, about 12 minutes, stirring occasionally. Whisk in cream of rice cereal, then oatmeal. Cook 5 minutes more, or until mixture thickens, whisking often. Fold in raisins and 2/3 cup maple syrup.
While grains are cooking, combine tropical fruit and remaining 3 Tbs. maple syrup in small saucepan. Bring to a boil, and cook over medium heat 5 minutes, or until fruit softens and juices are released.
Divide cereal among 6 bowls, and spoon tropical fruit mixture on top. Sprinkle with coconut and nuts, and serve hot.