Gluten Free Breakfast Porridge
Ingredients
- 2 Tbsp. Raw pumpkin seeds
- 2 Tbsp. Raw flaxseeds, coarsely ground in coffee grinder
- 2 Tbsp. Chia seeds
- 2 Tbsp. Raw walnuts, coarsely chopped
- 2 Tbsp. Raw sunflower seeds
- 2 Tbsp. Raw pumpkin seeds
- 1 cinnamon stick
- ¼ tsp. Ground cloves
- 2 C. Hot water
- Full Fat Yogurt
- Berries
Instructions
- Place all ingredients in a large Mason Jar with a lid. Pour water over all and let stand overnight in the refrigerator.
- In the morning, remove from the refrigerator and place ½ cup of the pudding over ½ cup of plain full-fat yogurt. Top with berries.
- Refrigerate the remainder. Keeps for 4 days.
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