Oh how I miss oatmeal breakfast cereal. I was never really big on breakfast cereals, but I sure loved oatmeal. Even the gluten free oatmeal does not work for me…sigh. I was also never a big fan of gluten free creamy rice cereal – at least not on it’s own.
There used to be a good gluten free full grain breakfast cereal I could buy once in a while at our local Health Food Store – but now they no longer make it. So, I decided to make my own. It is delicious, full of flavor and texture. It is somewhat like Sonny Boy cereal – but better. Aside from being gluten free, it is sugar free, lactose free making it not only super healthy but Vegan friendly too.
This makes two quart sized jars full of cereal. I will give the amounts first, then the recipe to make the cereal.
1 cup hulled Gluten Free Millet
3/4 cup Quinoa
2/3 cup Buckwheat Groats
Pour all the ingredients into a large bowl and mix thoroughly – then transfer to jars and keep refrigerated.
As this cereal is whole grain, it does take about 20 minutes in total time to cook. As a result, what I do is make enough cooked cereal to give 3 servings. (DH is not a fan of cooked cereal, so I have one for breakfast, and refrigerate the other two servings to have the next two mornings) However you decide to make this cereal the ratio is always 1 part cereal to 4 parts liquid. Or in this case, just slightly under 1 part cereal to 4 parts liquid. Also, it is much tastier if made with some kind of milk – we use soy, but coconut or almond would work nicely here too.
just under 2/3 cup of cereal
4 (2/3 cups) of soy milk or milk of your choice
1 tsp. cinnamon
1 tsp. dry ginger
2 Tblsp. cracked flax seed
Add the dry ingredients to a medium sauce pan, whisking well to combine. Pour in the milk whisking well. Put onto medium heat. Once it begins to bubble, stir well. Once it is on a good simmer, turn down the heat to low, and continually stir for 15 minutes. Remove from heat, and add in Agave Nectar to sweeten and a small handful of raisins. Mix well, and serve with milk.