Ever since Frosty the Snowman started dancing outside, my tummy has craved a breakfast bowl that’s as warm and toasty as my abandoned bed covers. Since my celiac diagnosis, though, my shredded intestines haven’t been on talking terms with oats. What’s an oat-cravin’ gal to do? Whip up her own personal porridge recipe, of course!
When I first experimented with rice and buckwheat flakes, I felt like Goldilocks. Rice alone cooked too thin, while buckwheat tasted a bit nutty for my picky taste buds. But thrown into the same bowl with a tablespoon of chia seeds? This chewy, thick and allergy-friendly heaven-in-a-bowl makes my early morning college classes a little easier to swallow (food pun, like always, intended).
I feel the same way about steel cut oats, but I might try this mix on occasion. I’m also thinking of brown rice and quinoa. MMMMMMMmmmm