Mixed Whole-Grain Breakfast (W/Gluten Free Option)

• 1 cup water
• 2 tablespoons buckwheat groats, rinsed (raw, not toasted)
• 2 tablespoons millet, rinsed
• 3 tablespoons rolled oats or 3 tablespoons quinoa
• 12 cup chopped red apple
• 14 cup chopped almonds (or fav. chopped nuts)
• 14 cup raisins or 14 cup chopped dates
• 14 teaspoon ground cinnamon
• 18 teaspoon ground cardamom
• 18 teaspoon salt
• 2 teaspoons ground flax seeds
• milk (optional) or yogurt (optional)
• honey, to taste (optional)

1. If using quinoa, rinse with the other grains.
2. Bring water to a boil in a small pot.
3. Add rinsed buckwheat and millet, plus oats (or quinoa), apple, almonds, raisins or dates, cinnamon, cardamom, and salt.
4. Stir.
5. When simmering, cover and reduce heat to low.
6. Cook 15 minutes, then turn off heat and let the pot sit, covered, for another 5 minutes.
7. Stir in flaxseed and serve, topped with milk or yogurt, if desired.

water, buckwheat groats, millet, rolled oats, red apple, almonds, raisins, ground cinnamon, ground cardamom, salt, ground flax seeds, milk, honey

Taken from www.food.com/recipe/mixed-whole-grain-breakfast-w-gluten-free-option-390681 (may not work)