When it's time to cook the porridge, you will also need water, sea salt and any extras such as almond milk, vanilla, toppings, etc.
Instructions
Prepare your base mixture of dry grains, seeds, nuts, etc.
Store in an air-tight jar or container, in a cool dark place so it's ready to go.
When it's porridge-making time, measure out desired amount of dry mixture (e.g. ½ cup dry mixture will yield approximately 4 portions).
In a dish, add enough water to generously cover the mixture. Soak 2 hours or overnight.
Strain and rinse mixture.
Add fresh water (4 times the amount of original dry mixture -- e.g. for ½ cup dry mixture, add 2 cups water) and cook over medium heat for approximately 20-30 minutes, checking texture and doneness at about 20 minutes (you may want to add more liquid and increase cooking time if you like a smoother, sloppier texture).
The dry mixture can be stored in an air-tight container in a cool, dark place for up to 5 months. The cooked porridge can be stored in the fridge and reheated, adding extra liquid when reheating. Sometimes we cook up a double or triple batch to allow for faster pre-school/work breakfast options. Cooked porridge can be stored in the fridge for 5 days or so.
Recipe by The L'Oven Life at https://thelovenlife.com/diy-posh-porridge/