savory breakfast porridge

I did not grow up with granola. In Italy, we had soft boiled eggs with bread and butter for breakfast or we enjoyed a savory porridge with a hot cup of powdered barley in milk.

This porridge, similar to German-style muesli, has the fat, fiber, and protein to keep you going though the morning. It also makes a great light dinner.

SAVORY PORRIDGE

You will need:

• 1 teaspoon paprika

• 1/2 teaspoon coriander

• 1/2 teaspoon dried thyme

• 2 tablespoons sesame seeds

• 3 tablespoons pumpkin seeds

• 3 tablespoons walnut pieces

• 1/2 teaspoon salt

• honey to taste (I use about a tablespoon)

• 1/4 cup olive oil

• 1 cup rolled oats

Preheat the oven to 350 degrees F.

Mix all the ingredients together well.

Line a baking sheet with parchment paper and spread the mixture evenly on the paper.

Bake at 350 degrees for 15 to 20 minutes, tossing once with a spatula after 10 minutes.

Cool completely and store in a glass jar.

To prepare, mix a cup of porridge ingredients with 1 1/2 cups water or milk of your choice in a small pot.

Heat and stir frequently.

Cook it as much as you like, depending on whether you like a more smooth or crunchy texture.

Enjoy!