This breakfast porridge is vegan, gluten free, and delicious! Add more sugar or omit it depending on your taste preference.
Ingredients
- water: 2 cups
- almond milk: 2 cups
- dry polenta: 0.75 cup
- almond meal: 0.25 cup
- brown sugar: 1 Tbsp
- vanilla extract: 1 tsp
- mixed berries: 1 cup (sliced)
- pinches ground cinnamon: 2 piece
Metric Conversion
Stages of cooking
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Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.
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Ladle porridge into bowls and top with berries and a dash of cinnamon.
