Ingredients
Directions
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.
Drain grains in a fine mesh strainer (needs to be fine mesh if using teff since the grains are so tiny!).
Transfer the grains to a medium saucepan. Add the milk, bring to a boil, then simmer for 10 minutes, until the milk is absorbed.
Stir in the cinnamon and nutmeg.
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
Directions
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.
Drain grains in a fine mesh strainer (needs to be fine mesh if using teff since the grains are so tiny!).
Transfer the grains to a medium saucepan. Add the milk, bring to a boil, then simmer for 10 minutes, until the milk is absorbed.
Stir in the cinnamon and nutmeg.
Divide between bowls and top with dates, banana, and berries, plus nuts or seeds of your choice.
