Food Recipes Breakfast & Brunch Porridge Mashed Banana & Whole-Grain Porridge Be the first to rate & review! Making wheat berries for breakfast can require waking up before sunrise, since the grains take at least an hour to cook. But, thanks to new flash-freezing technology, excellent precooked whole grains like barley, quinoa and wheat berries are ready in the time it takes to brew coffee. F&W's Justin Chapple turns frozen grains into a porridge that's great with all kinds of toppings. Slideshow: Whole Grain Breakfasts By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on September 8, 2022 Save Rate PRINT Share Close Photo: © Chris Court Total Time: 15 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 2 cups low-fat milk 3/4 cup mashed bananas Pinch of ground cinnamon Kosher salt 4 cups frozen mixed chewy grains (20 ounces), such as wheat berries, Kamut, barley and farro 2 tablespoons quick-cooking oats Fresh fruit, toasted almonds and pure maple syrup, for serving Directions In a medium saucepan, whisk the milk with the bananas, cinnamon and a generous pinch of salt. Cook over moderate heat, stirring, until thickened slightly, about 3 minutes. Add the frozen grains and oats and cook, stirring, until the grains are heated through and the porridge is creamy, about 5 minutes. Spoon into bowls and top with fruit, almonds and maple syrup. Make Ahead The porridge can be refrigerated overnight. Reheat gently, adding milk as needed to thin out the porridge. Originally appeared: December 2013 Rate It Print