Gluten-free Breakfast cereal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2.5 cups brown rice5 cups water1 cup quinoa1/3 cup amaranth2 cups g-f oats3 cups water3 tsp cinnamon1 tsp nutmeg1 tsp garam masala2 tbsp vanilla1/4 cup chia1/4 cup ground flax1/4 cup psyllium 1 cup of raisins/cranberries/apricots (mixed)1 cup of sunflower/pumpkin seeds (mixed)
1.) Cook rice in 5 cups water, boil, then simmer for 30 minutes
2.) Add 3 additional cups of water and quinoa, amaranth and oats - simmer for additional 20 minutes
3.) Add remaining ingredients and simmer until grains are cooked.
Refrigerate for up to 1 week. To eat, scoop out a serving (1/2 cup), warm in microwave or on stove. Serve with sweetener and milk as desired.
Serving Size: approx 1/2 cup
Number of Servings: 18
Recipe submitted by SparkPeople user LINDALUT.
2.) Add 3 additional cups of water and quinoa, amaranth and oats - simmer for additional 20 minutes
3.) Add remaining ingredients and simmer until grains are cooked.
Refrigerate for up to 1 week. To eat, scoop out a serving (1/2 cup), warm in microwave or on stove. Serve with sweetener and milk as desired.
Serving Size: approx 1/2 cup
Number of Servings: 18
Recipe submitted by SparkPeople user LINDALUT.
Nutritional Info Amount Per Serving
- Calories: 202.1
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 40.2 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 6.7 g
- Protein: 6.2 g
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