savory breakfast porridge
I did not grow up with granola. In Italy, we had soft boiled eggs with bread and butter for breakfast or we enjoyed a savory porridge with a hot cup of powdered barley in milk.
This porridge, similar to German-style muesli, has the fat, fiber, and protein to keep you going though the morning. It also makes a great light dinner.
SAVORY PORRIDGE
You will need:
1 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon dried thyme
2 tablespoons sesame seeds
3 tablespoons pumpkin seeds
3 tablespoons walnut pieces
1/2 teaspoon salt
honey to taste (I use about a tablespoon)
1/4 cup olive oil
1 cup rolled oats
Preheat the oven to 350 degrees F.
Mix all the ingredients together well.
Line a baking sheet with parchment paper and spread the mixture evenly on the paper.
Bake at 350 degrees for 15 to 20 minutes, tossing once with a spatula after 10 minutes.
Cool completely and store in a glass jar.
To prepare, mix a cup of porridge ingredients with 1 1/2 cups water or milk of your choice in a small pot.
Heat and stir frequently.
Cook it as much as you like, depending on whether you like a more smooth or crunchy texture.
Enjoy!