Ingredients:1 cup quinoa1/4 cup aramanth1 cup millet1/2 cup raisins1 apple1 banana5 cups water1 vanilla bean pod -or- 1 teaspoon pure vanilla extract1 cinnamon stick -or- 1-2 teaspoons ground cinnamon1 tablespoon virgin coconut oilwalnutsmaple syrup
Note: You can change up the fruits according to what you have on hand and what you like. I often leave out the banana. When I have other dried fruits I add them too.
*If you'd like to enter to win a copy of Diane's gluten free cookbook, " The Gluten Free Diner " please visit: " A Gluten Free Holiday - Breakfast & Brunch recipes ."