Whole-Grain Breakfast Cereal
Submitted by Barbk
A hearty DIY multigrain hot cereal mix packed with 11 whole grains, seeds, and lentils. Mix a big batch, cook what you need, and eat chewy, nutty bowls of goodness all week long.
YIELD
60 servingsPREP
10 minCOOK
15 minREADY
25 minSkip the boxed stuff. This homemade multigrain cereal blend is the real deal.
Wheat berries, rye berries, triticale, barley, brown rice, buckwheat groats, millet, oat groats, sesame seeds, flax, and even lentils get mixed together into one powerhouse pantry staple.
Cook a pot by bringing 2 cups of the mix with 5 cups of water to a boil, then let it sit overnight. By morning, you’ve got a thick, chewy porridge that reheats in the microwave all week.
Every spoonful has a different texture: the pop of millet, the chew of wheat berries, the nuttiness of sesame and flax. Top it with honey, fresh fruit, or a splash of milk and you’ve got a breakfast that actually keeps you full past 10 AM.
Variations
- Swap oat groats for rolled oats if you prefer a softer, creamier texture and can’t find groats at your local store.
- Add dried fruit and nuts after cooking for a trail-mix-inspired bowl.
- Stir in cinnamon and maple syrup for a warming, lightly sweet version on cold mornings.
Pro Tips
- This makes about 60 servings, so store the dry mix in a large airtight container or mason jars in a cool, dry pantry.
- For a single serving, use ¼ cup dry mix to about ⅔ cup water.
- The overnight soak is what makes the tougher grains like wheat berries and rye tender and chewy. Don’t skip it.
Ingredients
Directions
I mix it up, then cook a pot of it by measuring 2 cups of cereal to 5 cups of water, bringing it to boil, and then letting it sit over night.
Then I have a bowlful each morning, heated in the microwave until the cooked cereal is gone and I need to make more.
Or you could do the same with a smaller amount, for one serving, say, try ¼ cup of cereal.
It’s very chewy and satisfying.
And of course lots of whole grains. Sometimes I just use oatmeal instead of oat groats, since they are difficult to find and I like the consistency that oatmeal adds.
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