Are you one of those people who think oatmeal is too mushy?
Maybe one of these delicious oatmeal recipes will change your mind…
Still isn’t your thing? That’s okay! Because this porridge has a great body and ISN’T mushy. Everyone says so. 😉
Made with four gluten-free whole grains — millet, quinoa, amaranth, and teff — this porridge is nourishing, allergy-friendly, and delicious. I’ve added an easy soaking step (no extra work, just plan ahead!) to make this super digestible for sensitive tummies. 🙂
Gluten-Free Breakfast Porridge
Mushy oatmeal isn't your thing? That's okay! This Gluten-Free 4-Grain Breakfast Porridge ISN'T mushy and everyone says so. If you make a big batch ahead of time (believe me, it's easy), you can enjoy steaming breakfast bowls all week long, topped with banana slices or shredded coconut. Quinoa has never tasted so good!
Ingredients
- 1 cup millet
- 1/2 cup quinoa rinsed under cold running water for 2 minutes — unless package says it’s been pre-rinsed
- 1/4 cup amaranth
- 1/4 cup teff brown or ivory
- 6 tablespoons raw apple cider vinegar
- 6 cups pure water
- 1 tablespoon ground cinnamon
- 2 pinches sea salt
Instructions
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The night before, combine grains, raw apple cider vinegar, and water in a medium sized pot.
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Cover and let soak for 12 to 24 hours.
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In the morning, add cinnamon and sea salt to the soaked cereal.
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Bring cereal to a boil.
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Once boiling, reduce heat to keep cereal at a simmer.
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Cover and let simmer for 20 minutes, stirring occasionally.
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When water is just about completely absorbed, remove from heat.
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Stir in garnishes, like shredded coconut, raisins, dried fruits, chopped nuts, honey, or shredded apples.
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Serve in bowls and top with milk of choice. Enjoy!
Need other gluten-free breakfast ideas? Try these…
- Soaked Overnight Blueberry Scones (gluten-free w/ dairy-free option!)
- Blackberry, Ginger, & Peach Rice Pudding {stevia-sweetened & THM:E!}
- Instant Pot Rice Pudding
- Paleo Chocolate Granola {with enzymes & antioxidants!}
Looking for more gluten free soaked grain recipes? Try these…
- Perfect Soaked Rice {Instant Pot or any pressure cooker}
- Soaked Brown Rice Recipe (Baked & Stove Top Options!)
- Simple, Elegant Rice Pilaf
- How to Soak & Cook Whole Grains
Will you try this Gluten-Free 4-Grain Breakfast Porridge? What are your favorite breakfast porridge recipes?
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Wardee, 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.
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 Wardee!
Ellen
Just a note — I have begun soaking the grains the night before cooking. The recipe is updated to reflect this.
Wardee,
Do you need to drain & rinse before cooking the next day?
Andrea – no, you don’t have to rinse. But you can if you want.
Hi Wardee,
Once this has soaked, could you dehydrate it and keep it for later use? (maybe just make a notation of how much water remains after soaking). Or could this be eaten as a cold cereal, sort of like a granola, with raw milk or yogurt?
I really want to learn more soaking techniques for gluten free grains for my daughter who has Hashi’s (and is gluten free). The whole family eats gluten free at home and with a new baby coming soon, I need to stock up on wholesome but easy breakfasts. I also thought, if this could be eaten as a cold cereal, it would be great for camping.
Thank you!
Kathleen
Do you change the soaking water before you start cooking?
Hi, Clara.
No, you don’t have to. But you can if you want.
~Danielle, TCS Customer Success Team