Rice millet porridge

Required raw materials:

3 tablespoons Millet instant porridge

• 2 tablespoons instant rice porridge
• 3 tablespoons buckwheat flakes
• 3 dcl of almond milk
• 1 teaspoon chia seeds
• 2 teaspoons sunflower seeds
• fruit to taste

Method:

In the evening, prepare about 3 tablespoons of buckwheat flakes in a jar, pour almond milk (or other vegetable milk) so that the flakes are dipped, add a teaspoon of chia seeds, 2 teaspoons of sunflower seeds and sliced strawberries and sprinkle with cinnamon. Mix everything and leave until morning - the tastes are beautifully combined and the flakes and chia seeds are properly activated.

In the morning, heat about 2 dcl of almond milk and add 2 tablespoons of rice porridge and 3 tablespoons of millet porridge, mix well. If the porridge is too thin, add millet porridge as needed. Pour the resulting porridge into a bowl and add the buckwheat flakes prepared in the evening. Mix and serve with fresh fruit.