In my possession I have no less than 40kg of nice organic rolled oats which I continue to overlook day after day. I bought them with the intention of eating them each morning for breakfast… but more times than not I fall short on this task, and end up eating a fresh egg on sprouted toast (if anything at all). But I am trying to change that habit, and start with a more whole and hearty breakfast and recently inspired by Heidi of 101 cookbooks and her overnight cereal ritual, I blended up a killer cereal masterpiece. Finally today after looking at this beautiful cereal mix all week, I actually made a huge batch, and everyone, everyone, everyone, was thrilled to devour a big bowl of hot grains laced with coconut, hemp seeds and a sprinkle of brown sugar.
Here is my 7 grain + seed mix:
3 cups of rolled organic oats
1 cup of rolled organic rye
1 cup of organic barley
1 cup of organic flax
1 cup of rolled organic spelt
1 cup of organic hemp seeds
1 cup of organic millet
mix and shake it all together and store in an air tight jar.
Now the cooking part, I loved Heidi’s idea of toasting the grains in butter and then soaking them overnight… the problem is I had forgotten to do so 3 nights in a row… so here is the hybrid technique I used today, and it worked great!
In a large pot toast:
1.5 cups of cereal mix
2 tbsp butter
pinch of sea salt
pinch or two of cinnamon
Stir often and toast for about 8 minutes, when the grains will begin to smell fabulous!
Pour 3 cups of boiling water over the grain, remove from heat and let soak covered for about an hour.
Return to heat with another cup of hot water along with 1/2 cup of coconut and 1/2 cup of maple syrup.
Gently simmer for about 30 minutes, stirring often and adding more water as needed.
Before serving garnish with seeds, dried fruit, nuts, and another sprinkle of drizzle of something lush and sweet.