Mixed grains breakfast with caramel apples and walnuts
I thought I’d tell you about one breakfast cereal trick I have. If you cook with grains and seeds you know how you end up with a little bit of this and a little bit of that in your pantry. When I get to less than a cup of any of these items I add them all together to a jar and then cook them as cereal instead of the usual oatmeal. You can keep the mix gluten free if you prefer.
Here is one combination that is simply delicious as breakfast cereal but use your own grain “leftovers” and see what mix you come up with. To liven things up I am serving it with caramel apple and walnuts, meaning I cook the apple cubes and chopped nuts in a tablespoon or two of sugar until lightly caramelized. You can indulge, or instead serve it with fresh fruits or a sprinkling of cinnamon to avoid the extra sugar, but…. it’s is really good with the apples. A little oat milk, rice milk, soy milk or almond milk on top is also nice.
The quantities below are approximate and add up to about 3 cups. To cook, use as much as you need for the number of people you are preparing for. Use 4 cups water for one cup cereal for 3-4 servings, depending on size. Leftovers can be refrigerated and reheated in the microwave.
1/2 cup oatmeal (regular or steel cut)
1/2 cup buckwheat cereal
1/2 cup quinoa
1/2 cup millet
1/2 cup amaranth seeds
1/4 cup chia seeds
Apple walnut caramel
1 apple, red skin for the colour (I use Honeycrisp)
1/2 cup walnuts, roughly chopped
2 tablespoons sugar
Mix all the grains and seeds and pour into a jar. Keeps well in the pantry.
Add 1 cup grain blend and stir. Bring back to a boil watching so it doesn’t boil over.
Lower heat to a slow boil and cook for 10 minutes.
Lower heat to medium low and cook another 10 minutes or until the water is absorbed and the grains are plump.
Remove from heat, cover and let sit for 5 minutes before serving.
Apple walnuts caramel:
While the cereal is cooking cut an apple into medium cubes, skin on.
Place the apples, walnuts and sugar in a medium skillet and heat over low-medium heat until the apples release their juices.
You can increase the heat to medium and cook the apples, stirring frequently, until the juices evaporate and the sugar begins to melt and caramelize. I don’t let it get to a real caramel stage, just nice a glossy.
Spoon cereal into bowls, top with apple walnut caramel.
Serve with non dairy milk of your choice.