DIY Gluten Free Multi-Grain Porridge Recipe
Starting with a wholesome meal like Gluten-free Porridge ensures steady energy, reduced cravings, and balanced nutrition to keep you fueled and satisfied. This multi-grain porridge is packed with whole grains, healthy fats, and customizable toppings, making it a delicious, nutritious breakfast that’s perfect for everyone in the family.
Servings: 3 -4
Ingredients
- 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
- Soaking overnight helps break down the grains for faster cooking and improved digestibility.
- If you are gluten-intolerant or sensitive, be sure to choose specially labeled certified gluten-free oats if you are gluten-intolerant or sensitive.
- Make a larger batch and store in individual containers for a quick grab-and-go breakfast.
- Your cooked porridge can be stored in an airtight container for no more than 3 days.
- To reheat your porridge, add a bit of milk or water and warm in a saucepan or microwave until creamy and heated through.