Overnight Three-Grain Breakfast Porridge

Delicious healthy bowls of ancient grain oatmeal with blueberries
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)


  • 4 cups water
  • 12 cup millet, rinsed
  • 12 cup prewashed white quinoa
  • 14 cup amaranth, rinsed
  • 12 tsp salt
  • 2 c unsweetened oat milk, plus
  • extra as needed
  • 12 tsp ground cinnamon
  • 18 tsp ground nutmeg
  • 1 12 cups (7 12 oz) blueberries
  • 3 Tbsp maple syrup


  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: 
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


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