• I’ve been trying to figure out how to reclaim breakfast as my favorite meal of the day AND still get the best bang for my buck when it comes to nutrition. I can safely say that this breakfast cereal is meeting my requirements. Where it lacks in crunch (usually an important criteria for my breakfast), it makes up for in taste. And it is definitely a nutritional powerhouse. My nutritionist, Melinda Dennis, would be pleased as punch to know that not only have I found a way to add healthy grains to my diet, this recipe is a triple home run.

    I must give credit where credit is due. I found the recipe at this website. Wardeh, the owner and writer of GNOWFGLINS (her blog), is a gifted writer and clearly an experienced and generous cook. Thank you Wardeh!

    Since I’m the only one eating it, I’ve adapted the recipe so that it makes one portion. I’ve made it several times and I’ve had the most success using a crockpot. At Wardeh’s recommendation, I use only organic ingredients. Please see her post for an explanation.

    Genius Breakfast Cereal
    2 tbsp millet
    1 tbsp quinoa
    1 1/2 tsp amaranth
    1 1/2 cups water
    pinch salt
    1/16th tsp cinnamon (basically a small pinch)
    1 tbsp raisins
    1 tbsp chopped pecans
    agave or honey to taste

    Rinse the grains well in a fine-mesh strainer. Unless your strainer is really fine, don’t rinse the amaranth. The grains are really small and will fall through the holes.

    Put them into a crockpot. I used a small one (I think it’s about 3 1/2 quarts). Add water and salt.

    I cooked this overnight on low for eight hours. That didn’t work! It might be because I added an extra cup of water just to make sure I didn’t scorch it! When I awoke for my first 6 AM rollover in the morning, I stumbled down to the kitchen, poured out a cups’ worth of water, and raised the temperature on the crockpot to high. It cooked that way for about 3 more hours and was then finished. Having said that, I’m not sure what instructions to give you. Not to mention that every crockpot has its’ own personality and therefore cooking times vary from one crockpot to another. I don’t think I would set it to high and leave it overnight unless you were only sleeping for four hours. The next time I make it in the crockpot, I will use the exact amount of water in the recipe, set the crockpot on high, and then before I go to bed, I will set the timer to begin cooking on high four hours before I want to eat it. That should do it. Experiment and see what works for you.

    When it was finished, I added the cinnamon, raisins, pecans, and sweetener. I used a combo of honey and agave syrup.

    I finished eating it and immediately felt really smart:).

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