With all this need to eat healthy & low-fat lately, I’ve been experimenting with ways to keep meals interesting, easy, and good for me. Here’s my breakfast cereal recipe:
- 2 cups old-fashioned rolled oats (not instant)
- 2 cups mixed-grain hot cereal of your choice, or a mixture of whole grains of your choice (such as rye and barley flakes)*
- 1/4 cup toasted milled flax seed
- 1/3 cup unprocessed bran (oat or wheat)
- 1 cup unsweetened dried fruit, chopped if necessary (I like tart currants or mixed berries)
- 1/2 cup chopped pecans (or other nut of your choice, walnuts or almonds should work well)
- 1 teaspoon salt
- 1/4 cup raw cane sugar (optional)
Stir well and store tightly closed. If you don’t expect to go through it quickly, store it in the freezer. When you want breakfast, put 1/2 cup of mix in a microwave-safe bowl, add 1 cup water or skim milk (I prefer the milk), and microwave for 2 minutes 30 seconds on high, or until done (depends on the microwave). You can also do larger or smaller amounts as long as you keep the ratio roughly the same (2 parts liquid to 1 part cereal). Make sure the bowl is large enough to accommodate the bubbling up of the cereal!
If fresh fruits are in season, consider chopping some and adding to your cooked cereal.
I find I need a tiny bit of sweetening (the dried fruit and small amount of sugar), but you can leave it out if you want to. Another alternative is to leave the sugar out of the recipe but add approximately one teaspoon agave nectar to the cooked cereal; agave nectar is a very slow-absorbing natural sweetener with a low glycemic index.
If you want a quick, easily-transported lunch, make a batch of this the night before, chill in the fridge, and toss a container of it into your lunch box; it’s very good cold.
Variation 1: Add 1 tablespoon cinnamon and 1 1/2 teaspoons allspice.
*As long as they’ll cook in the microwave in roughly the same amount of time as oats, they’ll work. This is why I use pre-packaged 5- or 7-grain multigrain cereals from the hot cereal aisle, because they’re usually designed with quick cooking in mind.