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!)
More nutritious breakfasts: Gluten-free Apple Crisp Cookies
Gluten-free Banana Chocolate Chip Muffins
Also by Jennifer: Going Bare with Healthy, Polish-free Nails
Photo: Jennifer Kurdyla