Makes six 3/4-cup servings.
Soak for 24 hours at room temperature:
- 1+1/3 cups gluten-free rolled oats
- 2/3 cup quinoa
- 2/3 cup walnuts or pecans, coursely chopped
- 2 Tbsp. chia seeds
- 2 Tbsp. buckwheat flour*
- 4 Tbsp. whey (from kefir or yogurt), lemon juice, or apple cider vinegar
- water to cover (about an inch over ingredients)
Using a mesh strainer, rinse and drain mixture under running drinking water. Transfer to a pot and add:
- 2/3 cup raisins
- 2/3 cup long shred coconut
- 2 Tbsp cinnamon
- 1/2 tsp. sea salt
- 2+1/4 cups whole milk** OR dairy free: 1.25 cups coconut milk + 1.25 cups unsweetened almond milk
Bring to a boil on medium-high heat, then simmer on low heat for 18 minutes, stirring occasionally.
Serve with milk or unsweetened almond milk.
Notes:
* You can use whole wheat flour if not concerned with gluten. Buckwheat is gluten free.
If not interested in soaking, omit the flour, acid, and water. You may need to add more liquid when cooking because the chia seeds will absorb quite a bit of liquid. (Or, omit the chia seeds.)
Reference: How to Soak Grains for Optimal Nutrition. This explains why I choose to soak grains, seeds, and nuts, and why I add flour when soaking oats.
