6 ideas for healthy, satisfying vegan porridge breakfasts using non-traditional grains. Great for gluten free folks!

6 ideas for healthy, satisfying vegan porridge breakfasts using non-traditional grains. Great for gluten free folks!

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has been as hot and muggy as can be for the last two days, it’s officially October, which means ‘tis the season for warming breakfasts. Dearly though I love smoothies, I greet hot breakfast cereal with a particular kind of glee, and count my first bowl of steamy oats as one of my favorite autumnal rituals. Oats, however, can get a little dull, especially when you eat them as often as I do. And the truth is that nearly all whole grains make beautiful, nourishing breakfast food, so long as you cook and flavor them according to your morning tastes. Today on Food 52, I’m sharing six alternative ideas for morning grain bowls, featuring millet, amaranth, polenta, and quinoa. I love these bowls, each of which I’ve sampled and will probably soon make individually for this blog, so that you can see what they’re all about. The full recipe in today’s Food 52 post is for toasted almond and coconut quinoa porridge. Creamy, sweet, and topped with a sprinkle of pitted dates, I promise you that this recipe will not disappoint. To get the recipe, and get inspired to think outside the oatmeal box, head on over to Food 52 to sample my six ideas for filling, hearty, and warm vegan breakfasts. What alternative grains do you enjoy in the morning? I’d love to know! I discovered half almond milk/half coconut milk by Blue Diamond (I think) and it is super tasty but with fewer calories and fat. I don’t do well on a high fat diet — even healthy fats, so I try to find alternatives. Too bad I didn’t read this first. I could have had your porridge instead. Turn off the flame whisk in water, turn on the flame again and cook on medium flame for about ten minutes or as thick as you like it.

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