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!
The night before, combine grains, raw apple cider vinegar, and water in a medium sized pot.
Cover and let soak for 12 to 24 hours.
In the morning, add cinnamon and sea salt to the soaked cereal.
Bring cereal to a boil.
Once boiling, reduce heat to keep cereal at a simmer.
Cover and let simmer for 20 minutes, stirring occasionally.
When water is just about completely absorbed, remove from heat.
Stir in garnishes, like shredded coconut, raisins, dried fruits, chopped nuts, honey, or shredded apples.
Serve in bowls and top with milk of choice. Enjoy!
Gluten-Free 4-Grain Breakfast Porridge https://traditionalcookingschool.com/food-preparation/recipes/gluten-free-4-grain-breakfast-porridge/