Gluten-Free Cracked Grain Breakfast Cereal
A robust and healthy cereal because of the many gluten-free grains included, it will nourish and warm you on a cold winter morning. This recipe uses the Gluten-Free Cracked Grain Cereal Mix made with the Vita-Mix or another grain mill.
Small Batch (serves 2 to 3 persons):
1 cup cracked grain cereal mix
3-1/2 cups warm water
3-1/2 tablespoons raw apple cider vinegar, lemon juice, whey, or Kombucha
3/4 teaspoon cinnamon (optional)
2 to 3 tablespoons unsweetened shredded coconut (optional)
1/3 cup chopped nuts (optional)
1/3 cup raisins or date pieces (optional)
Medium Batch (serves 5 to 6 persons):
2 cups cracked grain cereal mix
7 cups warm water
7 tablespoons raw apple cider vinegar, lemon juice, whey, or Kombucha
1-1/2 teaspoons cinnamon (optional)
5 to 6 tablespoons unsweetened shredded coconut (optional)
2/3 cup chopped nuts (optional)
2/3 cup raisins or date pieces (optional)
Large Batch (serves 9 to 10 persons):
3 cups cracked grain cereal mix
10-1/2 cups warm water
1/2 cup plus 2-1/2 tablespoons raw apple cider vinegar, lemon juice, whey, or Kombucha
2 teaspoons cinnamon (optional)
1/2 cup unsweetened shredded coconut (optional)
1 cup chopped nuts (optional)
1 cup raisins or date pieces (optional)
Garnishes:
raw milk or homemade nut milk
drizzled raw honey
sliced bananas
shredded apples
Directions:
Put water, cracked grain cereal mix, and acid in a pot of the appropriate size. Cover and let soak overnight, or for a minimum of 7 hours.
Add cinnamon and stir in. On the stove-top over high heat, and stirring constantly to prevent lumps, bring the contents to a boil. Reduce heat to medium-low. Keep stirring for about 5 minutes, until pretty thick. Add other desired ingredients, such as coconut, nuts, raisins and/or dates. Cover and let cook until quite thick and spoonable. Turn off heat.
Spoon into bowls and garnish as desired.
Store leftovers in a sealed container in the refrigerator. Warm up leftovers in a pot on the stove-top. Add up to a cup of filtered water. Use medium-high heat and a spatula to break up the cereal. Stir frequently to prevent sticking. Turn temperature to low or off when the cereal has reached your desired temperature.
© Copyright 2008-2010 by Wardeh Harmon.
About Wardeh
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Hi Wardeh,
Thanks for sharing all your great recipes!!! Just wondering, would it be best to soak this recipe overnight?
Thanks,
Jaylene
Yes! This is one of those recipes I haven’t updated yet. I will update it now.
great, thanks – will try it soon! my kids did not take to the gluten free 4 grain cereal (I loved it!), so I am hoping that they like this!!! we will soon see.
thanks again,
Jaylene
I am rather new to soaking (following Katie on Kitchen Stewardship). I tried soaking this cereal with a lemon/vinegar combo, but it was inedible! We have strong milk allergies and avoid caffeine, so I don’t think whey or Kombucha are options for us. Can I cut the acid down to teaspoons instead of tablespoons, or will that not work?
Stephanie — oh, boy! Other acids you can try are: coconut vinegar, or brown rice vinegar. They may be more mild. Or water kefir. You could also add sourdough starter.
Another option is just before cooking, drain out the liquid (use a fine sieve), then rinse the grains (if possible). Catch the liquid you drained off initially so you can measure how much to replace. Replace it with fresh water and cook as the recipe directs. I am not sure how easy this will be, but I don’t think the grains get that gummy to prevent being able to drain them.
Stephanie — I thought of one more additional acid! The whey from coconut milk kefir, or just use the coconut milk kefir.