Soaked Multi-Grain Breakfast Porridge

  • Prep
    20 minutes
  • Total Time
    2 days
  • Serves


"Combining these various gluten-free grains and seeds offers a unique and intersting flavor and texture, while offering power-packed nutrition! Soaking the mixture overnight in an acidic liquid really aids in digestion of the grains and seeds, and makes your morning breakfast preparation easier."


Soaked Mixture

  • ¼ c. sorghum
  • ¼ c. quinoa, rinsed
  • ¼ c. millet
  • ¼ c. buckwheat groats
  • 3 c. filtered water
  • 1 tbsp. lemon juice

Add 8-24 Hours Later

  • 1 c. dairy, nut, coconut or hemp milk
  • ¼ c. chia seeds
  • ¼ c. ground flax seed
  • 2 tsp. vanilla extract
  • 1/2 tsp. cinnamon or other spice
  • 1/2 tsp. salt
  • 1-1/2 tbsp. agave or 3 tbsp. honey or maple syrup
  • 4 tbsp. butter, for serving
  • Fresh fruit, for serving


  1. 1. Combine sorghum, rinsed quinoa, millet and buckwheat groats in water with lemon juice. Cover with a lid and set in a warm room for 8-24 hours.
  2. 2. After soaking, rinse grains to remove sliminess.
  3. 3. Pour soaked mixture into sauce pan and stir in milk (or milk substitute), chia seeds, ground flax seeds, vanilla, spice, salt and sweetener.
  4. 4. Bring to a boil and then simmer over until desired consistency is reached, 20-25 minutes. Mixture will thicken some as it cools, so be sure not to overcook it.
  5. 5. Serve with fresh fruit and a pat of butter. Stir in cream, if desired.

Author's Notes

To make the preparation faster, mix several cups of the grains in this recipe and use 1 cup of this pre-mixed supply instead of measuring out the small quantities each time you make this recipe.