Having simple-to-prepare and cook recipes on hand will allow for more time doing things you love — gardening, reading, hiking, connecting with loved ones, and more. Overnight Three-Grain Breakfast Porridge requires soaking millet, quinoa, and teff overnight so that cook time in the morning is minimal (only 10 minutes!). Feel nourished, satisfied, and energized throughout the morning by incorporating a variety of grains plus fruits and nuts or seeds of your choice for a fiber, protein, and nutrient-packed meal.
Yields2 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
Ingredients
2cupswater
¼cuporganic millet (rinsed)
¼cuporganic quinoa (rinsed well)
¼cuporganic teff (rinsed)
2cupsplant-based milk (unsweetened)
1tspground cinnamon
1pinchground nutmeg
2tbspdates, pitted, chopped, or maple syrup or date paste (link in Chef’s Notes)
½cupbanana (sliced)
½cupberries (sliced)
2tbspnuts or seeds (your choice)
Directions
1
Bring the water to a boil. Add the millet, quinoa, and teff to a large bowl. Pour the boiling water over top; then cover and let sit at room temperature overnight, for 8–10 hours.
2
Drain grains in a fine mesh strainer (needs to be fine mesh if using teff since the grains are so tiny!).
3
Transfer the grains to a medium saucepan. Add the milk, bring to a boil, then simmer for 10 minutes, until the milk is absorbed.
4
Stir in the cinnamon and nutmeg.
5
Divide between bowls and top with dates, banana, and berries, plus nuts or seeds of your choice.
Chef's Notes
Substitutions Substitute amaranth or buckwheat for teff, quinoa, or millet.
Substitute more millet for quinoa or teff, quinoa for millet or teff, or teff for quinoa or millet.
Use maple syrup or date paste in place of chopped dates.
Instead of bananas and berries, add fruit of your choice.
For the nuts, use chopped walnuts, almonds, pecans, or Brazil nuts. Or, if you choose to use seeds instead of nuts, stir in chia seeds, pumpkin seeds, or hemp seeds.
Prep Ahead Soak the grains overnight; then rinse before using them right away or storing them in an airtight container in the refrigerator for up to 2 days before making this recipe.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
2cupswater
¼cuporganic millet (rinsed)
¼cuporganic quinoa (rinsed well)
¼cuporganic teff (rinsed)
2cupsplant-based milk (unsweetened)
1tspground cinnamon
1pinchground nutmeg
2tbspdates, pitted, chopped, or maple syrup or date paste (link in Chef’s Notes)
½cupbanana (sliced)
½cupberries (sliced)
2tbspnuts or seeds (your choice)
Directions
1
Bring the water to a boil. Add the millet, quinoa, and teff to a large bowl. Pour the boiling water over top; then cover and let sit at room temperature overnight, for 8–10 hours.
2
Drain grains in a fine mesh strainer (needs to be fine mesh if using teff since the grains are so tiny!).
3
Transfer the grains to a medium saucepan. Add the milk, bring to a boil, then simmer for 10 minutes, until the milk is absorbed.
4
Stir in the cinnamon and nutmeg.
5
Divide between bowls and top with dates, banana, and berries, plus nuts or seeds of your choice.
