1 cup mixed gluten-free grains (I like a combination of rolled oats*, quinoa, millet, and creamy buckwheat), preferably soaked overnight in water and drained
4 cups water (use 3 ½ cups of water if grains were soaked)
½ - 1 cup unsweetened almond milk or milk of choice (click here for how to make your own almond milk)
Instructions
In a medium saucepan, combine the grains and water. Bring to a boil over high heat, reduce heat to a simmer and cook covered.
Cook until all the grains are tender, about 25-30 minutes. If grains were previously soaked, they will cook much more quickly!
Stir in the almond milk according to whether you like your porridge is thick or thin until porridge is nice and creamy. Serve immediately or refrigerate for a few days. Reheat in a saucepan with a little water or almond milk to desired consistency.
Notes
*Look for specially labeled Gluten-free oats if you are gluten-intolerant or are trying to limit gluten.
Recipe by Pamela Salzman at https://pamelasalzman.com/diy-gluten-free-multi-grain-porridge-recipe/