When my dad was growing up in the Chicago area, a friend of his family used to make a grainy hot breakfast cereal from steel cut oats, bulgur wheat, and fine-ground cornmeal. My dad remembers this cereal as healthy, homey and comforting. Recently, he attempted to re-create Jane’s cereal; he found that it was a bit too mushy with cornmeal, so he experimented with some different grains and developed this delicious variation. He mixes a bit batch of grains and keeps them in a jar so they last a while. Buying the grains in bulk also saves money.
This cereal is a nutritious, light-but-filling combination of grains. Cook it with half almond milk and half water (2-1 liquid-to-grain combination) and serve it over yogurt, sliced banana, blueberries and cinnamon. Or your own preferred hot cereal accompaniments. As my dad says, this is a “base for variation,” so feel free to experiment both with the grain combination and what you serve it with!
Terry’s Marvelous Multigrain Hot Cereal
- Equal portions of:
- Steel-cut oats
- Bulgur wheat
- dollop of flaxseed
- For one serving, mix a 1/2 cup of grain mixture with 1/2 cup almond (or other) milk and 1/2 cup water. Cook over medium-low heat for 10-15′ or until the liquid is absorbed.
- Serve over your favorite combination of yogurt, dried and/or fresh fruit, and nuts.