Gluten free overnight breakfast porridge

Here is a recipe for an overnight breakfast porridge with teff, oats and buckwheat I make very often. It is so easy and gives me energy for hours.

Ingredients:

20 grams teff
40 grams gluten free oats
20 grams buckwheat
150 ml almond milk
50 ml rice milk
1 tsp coconut sugar or maple syrup (optional)
a pinch of cinnamon
1 tbsp chia seeds

Steps:

Mix all together, add the almond milk and let it stand in the fridge overnight. Otherwise warm it up in a pot and let it simmer for 3 minutes until you get the right consistency.

Just add some fresh fruit, berries, seeds and granola and you are good to go.

Have a beautiful day.|

The lovely textile was dyed with food rests by my twin and textile designer Dinah Smutny