Give your brain a morning boost with this crunchy, creamy cereal.
Finding the time to make and eat a nutritious and filling breakfast is often a challenge. But with a little preparation, your first meal of the day can be as tasty as your evening treat. This gluten-free, vegan cold cereal (akin to muesli, normally made with yogurt) is as smooth and thick as your favorite pudding, and topped with an Omega-3-rich crunch that will leave you satisfied all morning long. One recipe makes enough for breakfast throughout the week!
Nutty Sorghum and Quinoa Pudding
1/2 c. quinoa
1/2 c. sorghum
1 c. water
1 1/2 c. soy milk
1 T. agave syrup
1 1/2 c. blueberries
1/3 c. walnuts, divided
1/3 c. raw shelled hemp seeds, divided
Cinnamon and nutmeg to taste
Combine grains and 1 cup each water and soy milk in a pot. Bring to a boil, then cover and let simmer for 10-15 minutes. Let the grains cool for about 5 minutes, then add the remaining 1/2 c. milk and agave syrup. Refrigerate in an airtight container overnight.
In the morning, combine each bowl of cereal (about 1/3 c. per bowl) with fruit, seeds, and nuts, and sprinkle with a dash of cinnamon and nutmeg.
Serves four to six (or one, if you make it last the whole week!)
There’s no excuse to not eat breakfast when all you have to do is combine and stir–whether you’re at the kitchen table or on the go.
More nutritious breakfasts: Gluten-free Apple Crisp Cookies
Gluten-free Banana Chocolate Chip Muffins
Also by Jennifer: Going Bare with Healthy, Polish-free Nails
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Photo: Jennifer Kurdyla
