This can be a true gluten-free recipe if you specifically buy gluten-free oats. While oats themselves do not contain gluten, they are usually processed in places that process gluten grains and may carry trace amounts of gluten. Though am I allergic to most gluten-grains, oats are not on my allergy list and so I’m not picky about getting gluten-free grains.
This is a simple mix of oatmeal, millet, and quinoa. The millet and quinoa give a nice texture and also add some protein. This type of meal is usually called a hot cereal, but I make a big batch and put leftovers in the fridge, and then eat it cold whenever I want a quick snack.
Bring water and millet to a boil. Just before boiling, add quinoa. Once boiling, cover and lower heart and simmer for 15 minutes.
After 15 minutes, add oats and cook for an additional 15 minutes.
If it gets to dry, add some more water or unsweetened coconut milk.
When done, add honey, cinnamon, blueberries, salt to taste, and mix evenly.
Serve with unsweetened coconut milk.