Basic oatmeal gets a bold makeover in this sweet, spiced breakfast porridge. Steel cut oats are slow-cooked overnight along with other hearty whole grains, dried cranberries, and apricots. We used wild rice and barley in our recipe, but once you get the hang of it, you can add similar portions of other grains you have in your pantry, like farro, buckwheat, and kamut. A slice of orange peel and a cinnamon stick make it taste, and smell, like a special breakfast treat. The best part is, this porridge is ready to eat when you wake up.
On the morning after Thanksgiving, if there is any leftover apple pie in the house, I usually can’t stop myself from eating a piece for breakfast. With a spoonful of whipped cream on top. It’s a terrible, terrible idea. Instead, I should be using other leftovers to make Turkey and Stuffing Egg Cups or Turkey and Brussels Sprouts Frittata. But, pie. This year, I’m going to make this Apple Pie Shakeology instead. I pinky swear.