Three-grain maple syrup porridge

This warming porridge uses brown rice, pearl barley and steel cut oats to create a high-fibre and deliciously-textured breakfast. Pomegranate, permission and blueberries add a sweet touch.

  • 50 mins cooking
  • Serves 4
  • Print


  • 1 cup (160g) brown rice
  • 1/2 cup (100g) pearl barley
  • 1/2 cup (45g) steel cut oats
  • 1.25 litres (5 cups) water
  • 1 cinnamon stick, halved
  • 1/2 vanilla bean, seeds scraped
  • 1/2 teaspoon salt
  • 1/2 cup (125ml) milk
  • 2 tablespoons pure maple syrup
  • 1 ripe persimmon (120g), sliced thinly
  • 125 grams (4 ounces) blueberries
  • 1/4 cup (60g) pomegranate seeds (see tips)
  • 1/4 cup (35g) hazelnuts, roasted, chopped
  • 3/4 cup (200g) vanilla yoghurt
  • 2 tablespoons pure maple syrup, extra
  • pinch of ground cinnamon


  • 1
    Combine rice, barley, oats, the water, cinnamon stick, vanilla bean and seeds and salt in a medium saucepan over high heat; bring to the boil. Reduce heat to low; simmer, covered, for 40 minutes, stirring occasionally to prevent sticking to base of pan, or until grains are tender with a slight bite.
  • 2
    Stir in milk and maple syrup; cook, stirring for 5 minutes or until heated through.
  • 3
    Serve porridge topped with persimmon slices, blueberries, pomegranate seeds, hazelnuts and yoghurt; drizzle with extra maple syrup and sprinkle with ground cinnamon.


To remove the seeds from a pomegranate, cut a pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them.
Pomegranate seeds will keep in the fridge for up to a week. Cool any leftover porridge and keep, covered, in the fridge for up to 3 days. Stir in a little extra milk just before serving.

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