5 GRAIN CROCK-POT HOT CEREAL
This is a cereal mix to keep on hand and measure out as needed. One recipe makes several batches. It cooks overnight and is ready to eat by morning.
Provided by kieryc
Categories Breakfast
Time 8h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 7 ingredients together and store in an air-tight container for future use.
- When ready to cook, mix one cup of grain mixture with 3 cups of water.
- Cook on low overnight in a crock pot OR bake, covered, overnight in a 200 degree oven.
MULTI-GRAIN HOT CEREAL
I was tired of oatmeal, so I threw the grains that I had in the cupboard into a pot. Ta-da...out came this yummy cereal. Hope you enjoy it as much as I have.
Provided by Toddler Chef
Categories Breakfast
Time 43m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- The grains need to equal 1 cup, so I used heaping tablespoons. The flaxseeds are in addition to the 1 cup. You can use any dried fruit and nuts you like and any combination of grains as long as the grain to water ratio is 1:3. Next time I make it, I think I'm going to try adding brown rice and quinoa into the mix. I'm also thinking of grinding the grains in the blender to make more of a creamy cereal, but I honestly don't know it that will work or not.
- Boil water. Stir in grains and flaxseeds. Cover and simmer for 25 minutes, stirring occasionally. Stir in fruit and nuts. Cover and continue to cook for 15 minutes. Serve with a little soy milk and your good to go! Store leftovers in the fridge.
- Enjoy!
Nutrition Facts : Calories 187.2, Fat 9.3, SaturatedFat 0.9, Sodium 46.8, Carbohydrate 22.2, Fiber 5.2, Sugar 6.4, Protein 6.2
HOMEMADE MULTI-GRAIN HOT CEREAL
A multi-grain hot cereal to sustain you through the cold winter months. Find a store that sells grains in bulk so you need only purchase as much grains that are necessary for the recipe.
Provided by COOKGIRl
Categories Breakfast
Time 13m
Yield 4 cups
Number Of Ingredients 8
Steps:
- NOTE: Measurements above are arbitrary. Feel free to omit any grain or substitute your favorite grain(s).
- In Dutch oven on medium heat, lightly toast the hardy grains (such as brown rice, whole barley, buckwheat groats) for approximately 8-10 minutes or until fragrant.
- Keep stirring grains constantly so they don't burn.
- Add remaining grains and toast another 5 minutes, stirring constantly. Cool mixture slightly.
- Process grain mixture in batches in food processor, grain mill or blender fitted with steel blade. Grind grains to medium coarse consistency (grainy but not powdered.) Transfer ground grains to airtight container and store in refrigerator or freezer.
- To prepare hot cereal*: To 1 cup of rapidly boiling water add 1/3 cup scant of cereal. Continue boiling 30 seconds, breaking up lumps with a fork. Reduce heat, cover pan and simmer cereal for 10-12 minutes.
- *For thinner consistency cereal either increase water or reduce amount of cereal.
- Season with salt to taste.
- Add your favorite toppings such as cinnamon, flax seeds, milk, etc.
FIVE GRAIN HOT CEREAL
I love whole grain cereals! This is a hearty and healthy way to start the morning. I got this off the internet and changed it a bit.
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 3 1/4 cups
Number Of Ingredients 6
Steps:
- You need a blender(or food processor, or better yet, a coffee grinder) to make this recipe.
- Get out your coffee grinder.
- Measure the dry oatmeal into it.
- Whirl the oatmeal until it is powdery, like flour.
- Dump the oatmeal into a mixing bowl.
- Measure the barley into the blender.
- Process it until powdery.
- Dump it into the bowl with the oatmeal.
- Measure the brown rice into the blender.
- Process it until powdery.
- The rice will take longer processing than the oatmeal or barley.
- It will be a tiny bit coarser after blending too, that is alright.
- When it is as powdery as you can get it, dump it into the bowl with the other grains.
- Add the whole wheat flour and the cornmeal, along with the sesame seeds, is using.
- Stir the mixture up to combine it thoroughly.
- Transfer the mixture to a resealable container and label.
- Store on the pantry shelf.
- Makes 3 1/4 cups.
- To Cook: 1/3 cup 5 Grain Cereal, 1 cup cold tap water, Dash Salt, and 2 tablespoons brown sugar(or 1 tbls. honey).
- In a small saucepan combine the cereal and cold water.
- You use cold water because it prevents lumps.
- Add the salt and brown sugar.
- Bring to a boil over high heat.
- Reduce the heat to medium low and simmer for about 3 to 5 minutes.
- Serve with milk.
- Makes 1 serving.
- To make 4 servings, use 1 cup of 5 Grain Cereal, 3 cups of cold tap water, 1/4 teaspoon of salt, and 1/3 cup brown sugar.
- This is a very healthy and hearty way to start the morning.
- I like this cereal much better than most other mixed grain cereals I have tried.
- The rice gives the cooked cereal a nice chewy texture which contrasts nicely with the smoothness of the whole wheat flour and cornmeal.
- If you don't have quick barley, you can replace it with more oatmeal, or even wheat germ, or wheat bran.
- I've also thought that Rye Flour might make a nice addition, although I have never tried it.
- This cereal is an excellent source of B vitamins and fiber.
RUSTIC GRAIN CEREAL
A hot morning breakfast loaded with whole grains and fruit, with the added crunch of toasted nuts. I like to make mine on Sundays and warm some in the microwave on weekday mornings for a quick hot nutritious breakfast.
Provided by BABYLADY4
Categories Main Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Combine 1/2 cup water and wheat berries in a small saucepan; bring to a boil. Cover saucepan, remove from heat, and set aside for wheat berries to soak, about 10 minutes.
- Melt butter in a 2-quart saucepan over low heat; cook and stir oats, pecans, and almonds in melted butter until golden and fragrant, about 5 minutes. Carefully pour boiling water into nut mixture; add wheat berries and dried apples. Cover saucepan and cook over low heat, without stirring, until wheat berries are tender, about 20 minutes; stir in sugar, cinnamon, and salt.
Nutrition Facts : Calories 316.9 calories, Carbohydrate 50.5 g, Cholesterol 1.8 mg, Fat 10.8 g, Fiber 10.3 g, Protein 7.6 g, SaturatedFat 1.1 g, Sodium 410 mg, Sugar 19.9 g
FIVE-GRAIN QUICK BREAD
Relish this rich whole-grain cereal and wheat flour bread - a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
- In large bowl, mix remaining cereal, the flours, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like course crumbs. Stir in raisins.
- In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
- On cookie sheet, shape and press dough into 7-inch round. Cut large X, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
- Bake 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.
Nutrition Facts : Calories 260, Carbohydrate 43 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 11 g, TransFat 0 g
BOB'S RED MILL 5 GRAIN COOKIES
Make and share this Bob's Red Mill 5 Grain Cookies recipe from Food.com.
Provided by Barb 3663
Categories Drop Cookies
Time 10m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F In a large bowl, sift together the flour, baking soda and salt.
- In another bowl, cream butter and sugar until smooth, then blend in water and vanilla. Beat eggs and add to butter mixture. Stir flour mixture into the egg and butter mixture. Add cereal and all remaining ingredients. Mix well.
- Drop by rounded spoonfuls onto the prepared cookie sheets. Bake 10-12 minutes. When done, edges should be lightly brown.
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