Indulge in a hearty and wholesome breakfast with our diverse collection of homemade multi-grain hot cereal recipes. Embark on a culinary journey that explores the goodness of ancient grains, hearty oats, and nutrient-rich seeds. From the classic steel-cut oats with a nutty flavor to the protein-packed quinoa flakes bursting with essential amino acids, each recipe promises a delightful and nourishing start to your day. Discover the unique textures of amaranth and buckwheat groats, providing a delightful crunch and a boost of essential minerals. Savor the nutty aroma of millet flakes, rich in dietary fiber and antioxidants. Elevate your breakfast routine with these multi-grain hot cereals, crafted with wholesome ingredients and bursting with the goodness of nature.
Let's cook with our recipes!
SOFT MULTIGRAIN BREAD
This is wholesome multigrain bread with an irresistibly soft and fluffy interior. For best success, take the time to review the recipe notes before starting. Though not required, an instant read thermometer is helpful in a few of these steps.
Provided by Sally
Categories Bread
Time 4h15m
Number Of Ingredients 8
Steps:
- Place cereal mix in a large heatproof bowl (you can also use the bowl of your stand mixer). Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. Pay attention to the temperature because if it's too hot, it will kill the yeast. If it became too cool, however, it's not a problem- the dough may just take a few extra minutes to rise.
- Whisk the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.
- Add the butter, salt, and 1 cup (about 130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour and the seeds/nuts (if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat for an additional 2 minutes OR knead by hand on a lightly floured surface for 2 minutes. Dough is soft, yet heavy.
- Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×5 inch loaf pan.
- When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect- in fact, it will probably be rounded on the edges. That's ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
- Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it's about 1-2 inches above the top of the loaf pan, about 1 hour. (See photo above for a visual.)
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the bread towards the bottom of the oven so the top doesn't burn.)
- Bake for 35-40 minutes- if you notice the top browning too quickly during bake time, loosely tent the pan with aluminum foil. How to test for doneness- give the loaf a light tap. If it sounds hollow, it's done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F-200°F (90°C-93°C).
- Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
- Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.
MULTI-GRAIN HOT CEREAL
I was tired of oatmeal, so I threw the grains that I had in the cupboard into a pot. Ta-da...out came this yummy cereal. Hope you enjoy it as much as I have.
Provided by Toddler Chef
Categories Breakfast
Time 43m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- The grains need to equal 1 cup, so I used heaping tablespoons. The flaxseeds are in addition to the 1 cup. You can use any dried fruit and nuts you like and any combination of grains as long as the grain to water ratio is 1:3. Next time I make it, I think I'm going to try adding brown rice and quinoa into the mix. I'm also thinking of grinding the grains in the blender to make more of a creamy cereal, but I honestly don't know it that will work or not.
- Boil water. Stir in grains and flaxseeds. Cover and simmer for 25 minutes, stirring occasionally. Stir in fruit and nuts. Cover and continue to cook for 15 minutes. Serve with a little soy milk and your good to go! Store leftovers in the fridge.
- Enjoy!
Nutrition Facts : Calories 187.2, Fat 9.3, SaturatedFat 0.9, Sodium 46.8, Carbohydrate 22.2, Fiber 5.2, Sugar 6.4, Protein 6.2
MULTI-GRAIN HOT CEREAL (SLOW-COOKER)
Made with steel cut oats, quinoa, wheat berries, and brown rice. Adapted from a recipe from the Complete Whole Grains Cookbook by Judith Finlayson. I love it because it is super healthy, super easy, and reheats perfectly.
Provided by jenrink
Categories Breakfast
Time 6h5m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- dump everything into a lightly greased, large crockpot.
- Cook on low overnight (about 6 hours was enough for me); or on high for 4 hours.
- The original recipe suggests adding additional dried fruits, like raisins or cranberries in the last hour before serving. I topped mine with some maple syrup.
- *I used a brown, long-grain basmati rice, but I'm sure any length rice would work fine. Also, I didn't have any apples, but I had some dehydrated apple-chips which I crushed and tossed in -- they worked great.
MULTIGRAIN HOT CEREAL WITH CRANBERRIES AND ORANGES
Any grain flakes may be used in place of the soy flakes.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 7
Steps:
- Heat a medium skillet over medium-high heat. Add cranberries and 2 tablespoons water. Cook until cranberries soften and release their juices, about 2 minutes. Stir in orange segments. Remove from heat, and set aside.
- Bring apple juice and 3 cups water to a boil in a large saucepan. Add the cracked wheat; reduce to a simmer, cover, and cook for 15 minutes. Add soy flakes, and cook, covered, 5 minutes more. Add kasha, and cook, covered, 10 minutes more. Uncover, and cook 5 minutes to let excess liquid evaporate. Spoon into individual bowls. Add hazelnuts, and spoon reserved fruit on top. Serve hot.
MULTI-GRAIN BREAD
This very easy bread requires ZERO kneading, yet the result is a nice high risen moist and crumbly loaf. Recipe from Power Eating.
Provided by LUv 2 BaKE
Categories Yeast Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
- Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
- In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
- Beat in hot cereal mixture and egg.
- Using electric mixer beat for 2 minutes at high speed.
- Stir in enough remaining whole wheat flour to make a stiff batter.
- With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
- Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
- Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
- Remove from pan, cool on a rack.
Nutrition Facts : Calories 106.3, Fat 2.6, SaturatedFat 0.3, Cholesterol 11.6, Sodium 5.9, Carbohydrate 18.9, Fiber 2.1, Sugar 2.5, Protein 3.4
LIKE COUNTRY CHOICE MULTI GRAIN HOT CEREAL
A copycat version of Country Choice brand organic Multi Grain Hot Cereal. Nutritious, filling, stick-to-the-ribs good. Luckily, all the ingredients listed I can easily find in the bulk bins at any of the natural food stores in town. If desired, a little bit of salt can be added to the water prior to boiling. Please note that the ingredients list barley as an ingredient. It should read 'barley flakes'.
Provided by COOKGIRl
Categories Breakfast
Time 9m
Yield 4 cups, 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine the ingredients in a large bowl.
- Transfer to an airtight container.
- To prepare (cooking directions are given for [2] servings): In a saucepan bring 1 3/4 cups water to a boil.
- Stir in 1 cup of the multi grain cereal mix, using a fork.
- Simmer on low-medium heat for 5 minutes, stirring occasionally.
- Remove from heat, cover and let sit for 5 minutes. By this time, most of the liquid should have evaporated. Serve hot.
- Alternate cooking instructions: For a creamier cereal, combine the water, salt and multi grain cereal in the sauce pan. Bring to a boil and cook as directed above.
- For 1 serving use 1 cup water, (salt), and 1/2 cup multi grain cereal. For 6 servings: 5 cups water, (salt), 3 cups multi grain cereal.
- Serve with your favorite hot cereal toppings: milk, brown sugar, plain yogurt, dried or fresh fruit, nuts/seeds, etc.
Nutrition Facts : Calories 585.5, Fat 5.5, SaturatedFat 1, Sodium 123.8, Carbohydrate 117.1, Fiber 23.3, Sugar 1.7, Protein 20.1
Tips:
- Use a variety of grains: This will give your cereal a more complex flavor and texture. Some good options include oats, wheat berries, barley, and quinoa.
- Toast your grains before cooking: This will bring out their flavor and make them more digestible.
- Add some sweetness: This can be done with honey, maple syrup, or brown sugar. You can also add some dried fruit, such as raisins, cranberries, or cherries.
- Add some protein: This can be done with nuts, seeds, or yogurt. You can also add some eggs or tofu.
- Add some spices: This can be done with cinnamon, nutmeg, or ginger. You can also add some vanilla extract or almond extract.
- Serve your cereal with your favorite toppings: This could include milk, cream, butter, or yogurt. You can also add some fruit, nuts, or seeds.
Conclusion:
Making homemade multi-grain hot cereal is a great way to start your day. It is a healthy and delicious breakfast that is also very easy to make. With a little planning, you can have a delicious and nutritious breakfast on the table in no time. So next time you are looking for a quick and easy breakfast, give homemade multi-grain hot cereal a try.
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