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  • Writer's picturecoffeeandwoodsmoke


This morning there is rain, a steady drumbeat against the corrugated tin roof, streams pouring out of gutter spouts and a grey mist blanketing the hills.  Yesterday afternoon the the impending cold front was palpable: the air still warm, but the wind stirring leaves from the trees and clouds slowly moving in across the sky.  Leaves crunched underfoot, releasing an earthy aroma of autumn into the air.

Seasons change as we orbit once again around the sun.

The weekend, however, was all glorious sunshine, cool golden mornings giving way to the warmth the only a September afternoon can know.  I feel an urgency to get outside and soak up every last ray, to visit again my favorite trails and perhaps a few new ones.  At least on those days when the warm sun still shines.

Beehive Basin



Lava Lake




And for those days that greet us with rain rather than sunshine, a warm bowl of porridge to help us feel cozy inside and out.  When I was traveling last month, I came across a fabulous multigrain porridge by Purely Elizabeth.  Unfortunately I haven’t been able to find it anywhere here in Montana, so I decided I would concoct my own version.  And I must say–I think this will be a fall & winter staple.  Enjoy!

Multigrain Porridge



2 C gluten-free rolled oats 1 C buckwheat groats 1/2 C millet 1/2 C kaniwa 1/2 C amaranth 1/4 C pre-rinsed quinoa* 1/4 C flax seeds 1/4 C hemp seeds 1/4 C chia seeds

* Very important to use pre-rinsed quinoa as you won’t be rinsing the porridge mix before cooking!

To make the dry porridge mix:

  1. Mix all ingredients together in a large bowl.  Store in an airtight container (e.g., glass jars or a large ziploc bag).


To make one serving of porridge (can be doubled, tripled, etc. as needed):

  1. For each serving, place 1/2 C porridge mix in a saucepan with 1 1/4 C cold water.

  2. Bring to a boil, reduce heat, and simmer, stirring frequently, for 15 minutes.

  1. You may need to add a tablespoon or two of water as the cooking progresses if the porridge starts sticking to the bottom of the pan.

  2. After 15 minutes, add 2 T of your favorite milk (cow, goat, coconut, almond, cashew …) to the porridge and stir in; this will make the porridge extra creamy.  Simmer for another 5 minutes.

  3. When the porridge is done, scoop it into a serving bowl and top with your favorite fixins’ (fresh or dried fruit, seeds, nuts, nut butter, maple syrup, chocolate …).

  4. Enjoy!

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