A warm breakfast porridge made from millet, quinoa, and amaranth cooked together in water, then finished with milk, cinnamon, nutmeg, fresh berries, and maple syrup.
Original recipe: www.americastestkitchen.com
Three-Grain Breakfast Bowl has a high glycemic load of 31.2 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.
The primary glycemic load contributors are millet, dry (GL 11.4), amaranth, dry (GL 6.8), quinoa, dry (GL 6.4). These ingredients account for the majority of the carbohydrate impact per serving.
Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.