More Breakfast Cereal

Multigrain Hot Cereal

3 cups water (4 cups with cracked grains)
1/2 teaspoon salt
1 cup Multigrain Hot Cereal Mix

Bring 3 cups of water and salt to a boil. Rinse 1 cup of the mix under cold water, then add to the pan and cook over medium-low heat for about 1 hour. Let rest, covered, about 10 minutes before serving.

To reduce cooking time:
The night before bring 3 cups of water and salt to a boil. Rinse 1 cup of the mix under cold water, then add to the pan. Turn off heat, cover and let rest until morning. Reheat in the morning and serve.

Slow Cooker:
Place 3 cups of water, 1/2 teaspoon salt, and 1 cup of rinsed mixture in a slow cooker (crock pot). Cook on low heat setting for 8-10 hours.

Add a dash of cinnamon, nutmeg or mace to the cooking water for extra flavor; or try adding 1/4 cup currents or raisins.

Servings: 4
Yield: about 4 cups

Crack 1 cup cereal mix in blender until kernels are about half the original size. Bring 4 cups of water to a boil, add salt and stir in cracked cereal (and perhaps a little honey). Reduce heat and simmer for at least 20 minutes. Remove from heat and allow to stand for 10 minutes or so to thicken. This mixed cereal does not stick to the pan like Seven Grain Cereal does.

Since all slow cookers do not cook exactly the same, I recommend the first time you make this, do it during the daytime so you can watch it, note stop and start times and temperature settings.


Multigrain Hot Cereal Mix

4 cups oat groats (whole oats)
1/2 cup brown rice
1/2 cup quinoa
1/2 cup barley
1/2 cup millet
1/2 cup rye
1/2 cup spelt berries or soft wheat

Combine all the ingredients (or as many as you choose to use) in a large container and mix well. Store in an airtight container until ready to use.

Servings: 42
Yield: 7 cups

Note:  If wheat bothers you, just leave it out or increase another grain by the same amount.

Source:  Sorry, I don’t remember where I got this recipe.  😦


Overnight Pineapple Oats

2 cups old-fashioned rolled oats
1 (8-ounce) can unsweetened crushed pineapple
1-1/2 cups rice or soy milk
1/4 to 1/2 teaspoon ground cardamom
1/8 teaspoon salt
1 to 2 ripe bananas, sliced
1/4 cup chopped toasted nuts, sunflower seeds, or untoasted, ground flaxseed

In a medium glass bowl or nonreactive storage container, combine the oats, pineapple, rice milk, cardamom, and salt.  Stir well, cover, and refrigerate overnight.

In the morning, stir in the slices bananas.  Divide evenly among four bowls and top each serving with 1 tablespoon toasted nuts.  If you wish, top the chilled oatmeal with more fresh fruit in season, such as strawberries, blueberries, or sliced peaches.
Makes 4 servings
Source:  Short-Cut Vegan, Lorna Sass

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