Multigrain Porridge with Tropical Fruit

1. 1

   Preheat oven to 300F.

2. 2

   Spread shaved coconut on small baking sheet, and toast 5 to 10 minutes, or until golden, stirring occasionally to brown evenly.

3. 3

   Cool, and store in airtight container.

4. 4

   Meanwhile, combine coconut milk, salt and 5 cups of water in large saucepan.

5. 5

   Bring to a boil.

6. 6

   Stir in millet and quinoa.

7. 7

   Reduce heat to medium, and cook until quinoa is tender, about 12 minutes, stirring occasionally.

8. 8

   Whisk in cream of rice cereal, then oatmeal.

9. 9

   Cook 5 minutes more, or until mixture thickens, whisking often.

10. 10

    Fold in raisins and 2/3 cup maple syrup.

11. 11

    While grains are cooking, combine tropical fruit and remaining 3 Tbs.

12. 12

    maple syrup in small saucepan.

13. 13

    Bring to a boil, and cook over medium heat 5 minutes, or until fruit softens and juices are released.

14. 14

    Divide cereal among 6 bowls, and spoon tropical fruit mixture on top.

15. 15

    Sprinkle with coconut and nuts, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.