3 Grain Blend and Breakfast Porridge
/If you’ve ever been in a rut with quinoa, millet, rice, etc. then you have to start blending your grains! Oh my gosh, how have I not done this before? We eat a LOT of quinoa around here and this was such a welcomed change.
This blend is the perfect mix of textures and flavors.
Millet is heavier than quinoa, which creates a nice balance between thick and fluffy textures. The quinoa has a seedy, earthy flavor, while the millet is mild and much nuttier. Buckwheat adds a bold, earthy flavor (but not in an overwhelming way) and soft crunch that’s studded throughout the mixture.
And I just can’t get enough.
3 Grain Blend gluten-free, vegan // yields appx. 4 cups cooked
- 2 cups water
- 1/2 cup uncooked quinoa
- 1/4 cup uncooked millet
- 1/4 cup uncooked raw buckwheat groats
- pinch of salt
In a medium pot bring the water to a boil.
While waiting, thoroughly rinse the grains with a fine mesh strainer and drain well. Add to the pot once boiling with a pinch of salt. Stir once. Cover and cook over low at a constant simmer for 18-22 minutes until the liquid has absorbed. Do not stir while cooking. Check water absorption by tipping the pot and cracking the lid open at 18 minutes.
Once all liquid has absorbed, remove from the heat and keep covered for 5-10 minutes. Fluff with a fork and use as desired.
Allow to cool before storing in a sealed container in the fridge for about 5 days.
The best part about this blend is that it can be paired with sweet or savory ingredients and eaten with any meal during the day.
It’s fantastic with a swipe of butter, salt, and pepper or flavored with your current favorite spices. Try throwing an egg on top or sliced avocado and a generous pinch of salt. Throw it in soup to thicken things up, add it cold to your salads, or even turn it into breakfast porridge.
Make a double batch of this grain mix on Sunday and it will last you all week for breakfast, lunch, or dinner.
But I highly recommend eating it for breakfast, obviously.
…apples, walnuts, cinnamon, a drizzle of maple and a heavy pour of coconut milk. TO DIE FOR.
3 Grain Breakfast Porridge
gluten-free, vegan // serves 1
- 1 heaping cup pre-cooked 3 grain blend
- 1/3 – 1/2 cup nut milk
- optional toppings: apple, walnuts, cinnamon, full fat coconut milk, cinnamon, maple syrup
Place cooked grains in a small pot with 1/3 cup milk over medium heat. Stir once in awhile until hot. Add more milk if desired. Serve and top as desired.
I highly recommend a good drizzle of full fat coconut milk, cinnamon, and maple syrup.
What’s your go-to breakfast lately? You’ll currently find me eating this every day of the week! I have been apple and walnut obsessed the past few months. So, so good.
Ashley
p.s. Last day to enter to win Kelly’s book, Superfoods at Every Meal! Check it out right here!!
