Overnight Three-Grain Breakfast Porridge

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Prep Time: 
15 minutes prep time + overnight sit time
Number of Servings: 
serves 4
Recipe Source: 

Vegan for Everybody by the editors at America’s Test Kitchen ($29.95, America’s Test Kitchen, 2017)

Ingredients: 
  • 4 c water
  • 12 c millet, rinsed
  • 12 c prewashed white quinoa
  • 14 c amaranth, rinsed
  • 12 tsp salt
  • 2 c unsweetened oat milk, plus
  • extra as needed
  • 12 tsp ground cinnamon
  • 18 tsp ground nutmeg
  • 112 c (712 oz) blueberries
  • 3 Tbsp maple syrup
Directions: 
  1. Bring water to boil in a large saucepan over high heat.
  2. Remove pan from heat and stir in millet, quinoa, amaranth, and salt. Cover saucepan and let sit at room temperature overnight.
  3. Stir in oat milk, cinnamon, and nutmeg and bring to simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until grains are fully tender and mixture is thickened, 8 to 10 minutes.
  4. Stir in blueberries and maple syrup. Adjust consistency with extra oat milk as needed (porridge will thicken as it sits). Serve.

 

Nutrition Info: 

Per serving: 346 Calories, 8 g Protein, 69 g Carbohydrates, 6 g Fiber, 5 g Total fat (1 g sat), 343 mg Sodium, ★★★★ Phosphorus, ★★★ Vitamin B2 (riboflavin), ★★★ Magnesium, ★ Vitamin B1 (thiamine), ★ Vitamin B3 (niacin), ★ Vitamin B6, ★ Vitamin B12, ★ Vitamin C, ★ Vitamin K, ★ Calcium, ★ Iron, ★ Potassium, ★ Zinc