Gluten Free 4-Grain Breakfast Porridge
A take on the Genius Breakfast Cereal, only another grain is added here — teff.
- 1 cup millet
- 1/2 cup quinoa
- 1/4 cup amaranth
- 1/4 cup teff, brown or ivory
- 1 tablespoon cinnamon
- 6 cups pure water
- desired garnishes: unsweetened shredded coconut, raisins, dried fruits, chopped nuts, xylitol, honey, agave, shredded apples, and/or nut milk
Combine all ingredients in medium size pot. Bring to a boil. Reduce heat to a simmer. Cover. Let simmer for 20 minutes, stirring occasionally.
When all the water is just about absorbed, turn off the heat. Mix. Either mix in garnishes in the pot and serve in bowls, or spoon into bowls and garnish individual portions.
© Copyright 2008 by Wardeh Harmon
Wardeh, can you make extras and store this and reheat it for a couple of mornings?
Oh, yes! Just reheat in a pot with more water over a medium to low temperature. You’ll have to break up the clumps until it gets smooth like porridge again. I do it all the time. Love, Wardeh
Please visit Smart is as Smart Does for instructions on how to make this in the crockpot!
Ooh - this looks great. I will definitely give this a try. Thanks Wardeh!
Ellen