Scottish Oatmeal Breakfast With Teff Grain And Flax Seeds

• 1/4 cup Scottish oats
• 1 scant tablespoons teff grain
• 1 scant tablespoons flax seeds
• 1 teaspoon butter (or substitute coconut oil for a vegan version)
• 1 cup boiling water (divided)
• 1 pinch salt
• dried fruit, nuts, maple syrup, and a splash of milk for toppings

1. The evening before, heat a small saucepan and set a kettle to boil with 2/3 cups water. When the pan is warm, melt the butter or coconut oil. Then add the grains, and cook, stirring, for about five minutes, until they are toasted and very fragrant. Turn off the heat. Carefully add 2/3 cups boiling water (it will splatter), stir, and cover.
2. The next morning, add 1/3 cup water to the pan and reheat (for a richer porridge, use 1/3 cup cow's milk or almond milk). Let the oatmeal and teff mixture simmer for about five to eight minutes, stirring occasionally, until it is the desired tenderness and thickness. Serve warm, sprinkled with the toppings and a splash of cold milk.
3. Note: For a family of two adults and two kids, I triple the recipe:rn3/4 cups oats,rn1/8 cup teff grain,rn1/8 cup flax seeds,rn1 Tbsp butter,rn~1/2 tsp salt (to taste),rn3 cups boiling water.rnrnYou can of course cook this all at once if you have more time in the morning. Simply add all of the boiling water to the toasted grains and cook for about 15 to 20 minutes.

scottish oats, teff grain, flax seeds, butter, boiling water, salt, nuts

Taken from food52.com/recipes/17624-scottish-oatmeal-breakfast-with-teff-grain-and-flax-seeds (may not work)