With autumn arriving, I’m craving warm, satisfying breakfast porridges. Oats are a classic, but there are other whole grains that make an equally creamy, comforting bowl. Right now my favorite is freekeh. Common in Middle Eastern cooking, freekeh is roasted and cracked green durum wheat that cooks quickly and fills the kitchen with a toasty, nutty aroma. Its flavor is pleasantly toasty and slightly chewy in texture — just perfect for porridge.
In the Middle East freekeh often appears in pilafs seasoned with spices like cinnamon and cumin and studded with nuts. I enjoy it that way, but I’ve also added freekeh to salads, soups, and curries. As the mornings get cooler, I tend to turn it into porridge most often.
One of the best things about this freekeh porridge is how convenient it can be. I often cook a cup of cracked freekeh with half a cup of tri-color or red quinoa for extra color and texture, then store the cooked grains in the fridge. In the morning, warm a portion of grains with non-dairy milk and top with your favorite mix-ins. I love cinnamon, seasonal fruit (right now pear and pomegranate), nuts or seeds, and a touch of sweetener. Since freekeh is a Middle Eastern grain, I often use chopped dates and agave to sweeten it.
Freekeh is a nutrient-dense grain: it’s high in protein, fiber, complex carbohydrates, B vitamins, zinc, magnesium, iron, and manganese. A bowl in the morning keeps you satisfied for hours. If you’re pregnant, a small bowl before bed can help you stay nourished through the night and avoid midnight snack cravings.
Try these other whole grain vegan breakfast ideas
Gluten-free Almond Flour Pancakes
Instant Pot Teff Porridge
Spelt Pancakes
Creamy Quinoa Porridge
Fluffy Oat Pancakes
Cracked Freekeh Porridge with Quinoa
Ingredients
- 1/2 cup quinoa, any variety
- 1 cup cracked freekeh
- 3 cups water
- about 4 cups non-dairy milk
- 1 tsp cinnamon
- 1/4 cup agave or maple syrup
- 8 dried apricots and/or dates
- 1/4 cup pomegranate arils
- 1 pear, cored and sliced
- 1/4 cup blueberries, fresh or frozen
- 1/4-1/2 cup toasted pumpkin seeds or slivered toasted almonds
Instructions
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Toast the quinoa in a saucepan over medium heat for about 30 seconds, shaking the pan or stirring occasionally, until you smell it toasting.
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Add the cracked freekeh, 3 cups water, and 1/2 teaspoon salt. Bring to a boil.
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Reduce heat to medium-low and simmer with the lid slightly ajar for about 25 minutes, or until the grains are tender.
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Warm the non-dairy milk on the stove or in the microwave. For a single serving, warm about 1 cup (use less if you prefer a thicker porridge).
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Spoon a serving of the freekeh-quinoa mixture (about one quarter of the batch) into a bowl. Top with warmed non-dairy milk, cinnamon, and agave.
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Finish with fruit and nuts or seeds as desired.
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Note: Cooked grains keep in the refrigerator for 5–7 days. If using pre-cooked grains, warm them and the non-dairy milk separately or together before serving.
Instant Pot Instructions
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Set the Instant Pot to Sauté (High). When hot, add the quinoa and toast for about 30 seconds, stirring frequently until fragrant.
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Stir in the freekeh, 2 1/2 cups water, and 1/2 teaspoon salt.
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Cancel Sauté, secure the lid, and pressure cook on High for 8 minutes. Perform a quick release according to your Instant Pot model’s instructions. Remove the lid and stir the grains.
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Warm non-dairy milk as needed. Spoon a portion of the grains into a bowl, add milk, cinnamon, and agave, then top with fruit and nuts.
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