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Multi-Grain Hot Cereal

Multi-Grain Hot Cereal

(10 servings)    Printable Version
  • 1 cup quick-cooking or old fashioned oats
  • 1/2 cup quick-cooking barley
  • 1/2 cup uncooked brown rice
  • 1/2 cup whole wheat flour
  • 1/2 cup cornmeal
  • 1/4 cup sesame seeds or flax seed or chopped nuts (optional)
In a blender or food processor, pulse the oats until finely ground like flour. Transfer to a mixing bowl and repeat the process with both the barley and the brown rice.

Add all remaining ingredients to the mixing bowl and stir well to combine.

Store in an airtight container until ready to use.

To make a serving of the cereal, take 1/3 cup of the cereal and combine it with 1 cup water and a dash of salt in a small sauce pan. Bring to a rolling boil, reduce heat to medium-low and simmer for 5 minutes. Add 1 or two Tablespoons of honey, maple syrup or brown sugar for flavoring.

Enjoy!


The key to a smooth cereal is to grind the oats, barley and rice to a powdery texture. If you have a spice or coffee grinder, they work great.

Mr Breakfast would like to thank bethy for this recipe.

Comments About This Recipe
What do you think of Multi-Grain Hot Cereal?
Overall Average Rating = 3 (out of 5)
Based on 1 vote.


Official Member: Team BreakfastFrom BigUncleJohn (Team Breakfast Member)

Recipe Rating (out of 5):

This looks and tastes like a whole-wheat version of Cream of Wheat cereal. I wasn't sure I liked it, but the taste grew on me as breakfast went along. It is also quite filling/rich tasting. 1/3 cup is about right for a serving.

I used a Braun coffee grinder to grind the oatmeal, rice, and barley. I ground a 1/4 cup of rice and threw it away to clean the grinder first, then went through the grains one at a time. The rice took over 2 minutes to grind, the others about a minute.

The recipe makes 3.25 cups of stuff which, after two servings are subtracted, fits easily into a Canning Jar for storage.

Add your sweeteners as if you were eating them with whole grain bread -- diced dried apricots, dried blueberries, brown sugar, all worked really well, especially when added as it was simmering.

The cornmeal liked to clump and make lumps. Stir continuously to keep it smooth.

I used flax seeds (just because they were in the pantry). Without the nuts, this is really low in fat.

Here is my estimate of the nutrition component:
Calories 151.5 8%/DV
From Carbohydrate 112.3; 74%
From Fat 23.3; 15%
From Protein 15.9; 10% of calories

Total Fat 2.7 g (67% from flax)4%/DV
Saturated Fat 0.3 g 2%/DV
Monounsaturated Fat 0.6 g
Polyunsaturated Fat 1.6 g (78% from flax)

Total Carbohydrate 28.1 g 9%/DV
Dietary Fiber 4.7 g 19%/DV
Starch 13.0 g
Sugars 0.4 g

Protein 4.5 g 9%/DV
Sodium 3.9 g 0.02%/DV
Cholesterol -


Comment submitted: 2/9/2010 (#9668)





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