Gluten Free + Savory + Hot + Breakfast Cereal? In one recipe? Are you kidding? The first time I made this, I had to practically kidnap my taste buds and if that weren’t enough, I had to perform a major con job to convince them that hot breakfast cereal could be anything other than totally sweet. It was an Oscar performance, to be sure.
I’ve made and posted about other gluten free hot breakfast cereals that includeÂ Genius Breakfast CerealÂ andÂ Hearty Four Grain Hot Cereal. But always on the lookout for something a little outside of the box, this recipe for Savory “Cheezy” Oatmeal with Shitake Mushrooms from Happy Healthy Long Life caught my eye. This blogger is AMAZING! Her blogposts are unbelievably thorough. Ya’ gotta check her out.
While it’s a bit of a patschkee (that’s a Yiddish word for something that is, um, sort of, well, let’s seeâ€¦.a lot of hoo hah to do for something) to make this cereal, each time I sit down and spoon the multi-grain textures into my mouth, I remind myself that not only is it a nutritional powerhouse, it’s also homerun-out-of-the-ballpark delicious and worth the effort. And yes, while it’s easier to pour myself a bowl of Gluten Free cold breakfast cereal with almond milk (and sometimes I do), I know that by eating this Four Grain Hot & Savory Breakfast Cereal, I’m feeding myself a much healthier breakfast chock full of manganese, mangesium, selenium, B1, phosphorus, fiber, and amino acids that include lysine, methionine and cycteine. I bet you don’t get that with Corn Flakes. For more info on the nutritional profile of the grains and kale in this cereal, check hereÂ and hereÂ and hereÂ and hereÂ and here.
Oh, and what about the greens that get added to this recipe? The sky’s the limit. This morning, chopped fresh kale made an appearance. What a great way to get an extra dose of amazing nutrition in a little bowl of cereal!
Did I mention that I made it in a pressure cooker? Me, I’m a pressure cooker maniac. I have two of them, though I favor my Kuhn Rikon. This totally amazing piece of equipment is a timesaver. In fact, it took more time to pull the ingredients together than it did to cook it. Four minutes under high pressure. About 3 minutes natural release. While cooking it and releasing the steam, I returned the ingredients back to their rightful place in my pantry, straightened up the kitchen, and then sat down to a hot, steamy bowl of stick-to-your-ribs breakfast cereal.
Four Grain Hot & Savory Breakfast Cereal
1 tbsp millet
1 tbsp rolled oats
1 tbsp quinoa
1 1/2 tsp amaranth
2/3 cup water or vegetable stock
1/3 c. milk (I used almond milk)
2 tsp nutritional yeast (I use KAL)
dash of turmeric
1/16 tsp chili powder
1/16 tsp paprika
1/16 tsp garlic powder
1/16 tsp onion powder
few grinds of freshly ground black pepper
1 tbsp agave
5 sun-dried tomatoes, julienned
5 dried shitake mushrooms (or any dried mushrooms), snipped into tiny pieces
1 oz kale, chopped
Rinse the grains. Place into the pressure cooker. Add the remaining ingredients. Lock the lid in place and bring to high pressure. Once it reaches high pressure, reduce to simmer (maintaining the high pressure) for 4 minutes. Remove pressure cooker from burner and allow pressure to reduce naturally. Once reduced, remove lid, mix cereal and serve.