Taste January 2012
Brace yourself for winter’s chill: Tuck into a steamy bowl of hot cereal to warm both body and soul from the inside out. While oatmeal remains the perennial favorite, a bit of cooking can transform nearly any type of grain or seed into satisfying, energy-boosting breakfast porridge. Think quinoa, millet, buckwheat, barley, amaranth — ancient ingredients that lend a different flavor to breakfast and will keep you going strong. Find many of them in our bulk foods section.
Simple takes on hot cereal
Recipes by Birgitte Antonsen, PCC Cooks instructor
Prevent breakfast from getting stale with an ever-changing lineup of toppings and mix-ins.
- Nut milks, cream or butter
- Organic extra virgin coconut oil
- Cinnamon, allspice, ginger, nutmeg cardamom, coriander and other spices
- Maple syrup, honey or molasses
- Fresh fruit
- Shredded coconut
- Raisins, dried cranberries, pineapple, apricots, and other fruit
- Lacto-fermented fruit chutney or apple compote
- Almond butter and other nut butters
- Chia seeds, hemp seeds, ground flax seeds or your favorite protein powder
- Toasted or soaked nuts (try almonds, hazelnuts, walnuts or pecans)
Packaged breakfast cereal
We offer a variety of packaged breakfast cereals including Bob’s Red Mill and many others: Just look in the cereal aisle. Some highlights include: Bluebird Grain Farms Organic Old World Cereal Blend, a rustic combination of local farro, rye and flax; Glutenfreeda gluten-free oatmeal; and Chia Goodness.