Breakfast Mush
Submitted by frogette
Multigrain breakfast mush with brown rice, oats, cornmeal, buckwheat, and bran simmered with ginger, cinnamon, and honey, then topped with fresh blueberries. A fiber-rich, vegan hot cereal powerhouse.
This isn’t your sad packet of instant oatmeal. This is breakfast mush with serious ambition.
Five whole grains come together in one pot: brown rice soaked overnight, thick rolled oats, coarse cornmeal, bran, and toasted buckwheat groats. Ginger and cinnamon warm it from the inside out, while molasses and honey add depth without making it candy-sweet. Soy milk and a scoop of protein powder round it out, and fresh blueberries on top burst with every spoonful.
It’s vegan, high-fiber, and the kind of breakfast that keeps you going until well past lunch.
Kitchen Tips
- Soak the rice the night before. It softens enough to cook in the same time as the other grains.
- Stir frequently once you add the buckwheat and soy milk. The mixture thickens fast and can stick to the bottom.
- Adjust the consistency with more soy milk or water if it gets too thick for your taste.
- Fresh berries are best stirred in off the heat so they stay plump and juicy instead of breaking down into mush.
Ingredients
Directions
In a medium-sized sauce pan: Overnight: soak rice in sea salted water.
Morning: Bring same water to a boil.
Add corn meal, oats, bran, molasses, honey, ginger, cinnamon.
Reduce heat and simmer covered for 10 minutes; then add buckwheat, soy milk and protein powder.
Return to a easy boil and cook uncovered over medium heat, stirring regularly, for 5 to 10 more minutes or until desired consistancy.
Remove from heat, transfer to a large bowl and stir in vanilla and berries.
Top with maple syrup if you have a sweet tooth.
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