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Super Grain Porridge with Glazed Butternut Squash, Honey Seed Brittle + Coconut Cream

Ingredients

  • 1/3 cup millet
  • 1/3 cup amaranth
  • 1/3 cup quinoa
  • 1 can (15 ounce) coconut milk (recipe notes)
  • 2.5 cups water
  • 1 teaspoon salt
  • 1 medium butternut squash, peeled and cut into medium cubes
  • 1 tablespoon avocado oil
  • Salt
  • 2 cups orange juice
  • 1/2 cup honey
  • 2 drops doTERRA ginger essential oil*
  • 2 drops doTERRA wild orange essential oil*
  • Optional: coconut cream and nutmeg, for garnish

Honey Seed Brittle

  • 2 cups butternut squash seeds (recipe notes)
  • 1/2 cup honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon butter, melted
  • 1 tablespoon avocado oil

Instructions

  • In a medium saucepan, combine the millet, amaranth, quinoa, coconut milk, water and salt. Bring the mixture to a low boil and then simmer over low heat, stirring often until the liquid has been absorbed and the grains have thickened, about 25 minutes.
    If your porridge gets too thick, thin with more coconut milk or water.
    Top with a dollop of whipped coconut cream, glazed butternut squash plus a drizzle of the reduced orange honey sauce. Finish topping with honey seed brittle. Serve and enjoy!

Glazed Butternut Squash

  • Preheat the oven to 400 degrees F.
    Add the orange juice and honey into a small saucepan and bring to a low boil on medium-high heat.
    While you wait for the juice to come to a low boil, toss the cubed butternut squash on a baking sheet with the oil and a sprinkle of salt. Roast for about 25 minutes or until tender.
    Let the juice simmer on medium-high heat for about 30 minutes or until it becomes very syrupy. Take it off the heat and add the drops of ginger and wild orange essential oil and stir.
    When squash is done, take out and the oven and let cool slightly, then toss in the orange honey reduction.

Honey Seed Brittle

  • Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
    Add the squash seeds, honey, cinnamon, nutmeg, oil and melted butter. Sprinkle with salt. Toss well to combine, making sure everything is evenly coated. Bake for 20 to 30 minutes. Let cool and then you can break apart in pieces.

Notes

  • What I did is I opened two cans of coconut milk. Added one full can to the porridge. For the other one, I reserved the cream from the top and used the water from the can for the 1/2 cup of the 2 1/2 cups of water. I later just whipped the set-aside cream with a fork so I could add it on top at the end. You can just use one can of milk and a regular amount of water if you so wish.
  • If you want to make this recipe without essential oils, it is fairly simple. Just add a few slices of full ginger and some of the orange zest into the pan while the juice is reducing and just remove the ginger once the reduction is done. Or eat it.!
  • If you like your pumpkin seed brittle to be a little more crunchy then you can cook it just a little bit longer. Just make sure you don't burn it!
 
*You do not have to use doTERRA essential oils but if you do use essential oils make sure they are food-grade and safe for internal consumption.