Wholegrain porridge

Ingredients for 6 servings:

• 50 g oats
• 50 g millet
• 50 g buckwheat
• 50 g quinoa
• 2 tbsp, heaped flaxseed meal
• 4 dates, dried
• 1 apple
• 1 handful of raisins or sour cherries, dried
• 100 g oat flakes
• 1 banana(s)
• 1 tsp, heaped cinnamon powder
• 1 tsp, leveled cardamom powder
• n. B. milk or plant-based alternatives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

For this recipe, it’s best to use a pressure cooker or adjust the cooking time in a regular pot. Soak the oats the night before. Add the oats, buckwheat, quinoa, millet, flaxseed meal, and raisins, along with the dates and the apple cut into small pieces, to the pot. Pour in water until everything is covered by a finger’s width. Close the pressure cooker and bring to a boil up to the first level. Turn off the heat and remove the pot from the heat for 5-10 minutes. In the meantime, weigh the oats in a deep plate, add the chopped banana, and mix everything with the spices. After 5-10 minutes, open the pressure cooker, even if it’s still pressurized. Add everything from the deep plate and top up with milk if desired, and simmer on medium heat for another 5 minutes. The porridge can then be supplemented with fresh fruit, yogurt, various nuts, and honey. Note: Store the rest of the porridge in a sealable container in the refrigerator. It’ll keep for the entire week. It’s delicious warmed or cold, as a complement to yogurt and fruit! You can also soak some beans (e.g., cannellini or pinto beans) the night before to ensure you get enough protein. Depending on how it’s prepared, the porridge is vegan and gluten-free.