Healthy Whole-grain Breakfast Cereal Recipes

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MATTHEW T. STALLBAUMER

For a delicious, high-fiber breakfast this winter, try toasting and
mixing your own whole grain cereals. First, crack grains in a mill
on coarse setting. Then toast cracked grain in a hot and dry
cast-iron skillet, stirring constantly to keep the grain from
burning. When slightly toasted, the grain will start popping and
give off a nutty aroma. Remove the skillet to a rack to cool. After
the grain cools completely, store it in a jar with a tight lid and
a label.

The following whole-grain cereal recipes are cooked in a ratio of
2-to-1; a batch for two people would be 1 cup of water to one-half
cup of grain mixture. Applesauce and dried fruits or nuts can be
stirred in at serving time.


  • 1/4 cup cracked barley and 1/4 cup toasted cracked whole
    wheat
  • 1/4 cup rice, 1/4 cup toasted cracked whole wheat and 1
    teaspoon shredded/dried Jerusalem artichokes
  • 1/4 cup millet, 1/4 cup toasted cracked rye and 1 tablespoon
    buckwheat
  • 1/4 cup quinoa, 1/4 cup toasted cracked rye and 1 teaspoon
    brewer’s yeast

Corn porridge measurements are a little different:


  • 1 cup water
  • 1/3 cup cornmeal
  • 2 tablespoons parched corn
  • 1 teaspoon pastry flour