This breakfast porridge is vegan, gluten free, and delicious! Add more sugar or omit it depending on your taste preference.
Ingredients
- 2 cups water
- 2 cups almond milk
- 0.75 cups dry polenta
- 0.25 cups almond meal
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1 cup mixed berries , sliced
- 2 pinches ground cinnamon
Instructions
-
1
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.
-
2
Ladle porridge into bowls and top with berries and a dash of cinnamon.
Nutrition Facts
Per serving
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