Multigrain hot cereal blend

Course Breakfast

Cuisine American

Keyword homemade hot cereal, pantry mix, quinoa breakfast, whole grain cereal

Prep Time 10

Cook Time 10

Total Time 20

Servings 15 servings

Oats, brown rice, quinoa, flax, wheat germ, coconut and almonds pulsed into a coarse hot cereal mix. Simmer with water for a hearty bowl.

Ingredients

2 cups old fashioned rolled oats
1 cup brown rice
1 cup quinoa
½ cup flaxseeds
½ cup wheat germ (omit for gluten-free)
½ cup coconut flakes unsweetened
¼ cup sliced almonds or other nuts you prefer

Directions

Put all the ingredients in a good blender and pulse until well mixed, to a very coarse powder a little coarser than flour with some small pieces left. For more control, pulse each ingredient on its own, then combine.
Keep in an airtight container.

Notes

Use a 3:1 ratio of water to mix: 1/3 cup mix with 1 cup water per serving when adding lots of toppings, or 1/2 cup mix with 1 1/2 cups water with few toppings. Bring the water and a sprinkle of salt to a boil, whisk in the mix, cover, reduce the heat and cook 8-9 minutes. Uncover, stir and cook 1 minute more. Refrigerate unused mix, because wheat germ should be refrigerated after opening. Safety: ground flax, wheat germ, nuts and coconut go rancid quickly once ground; refrigerate or freeze the mix.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 15 servings; brown rice counted as dry brown rice, quinoa counted as dry quinoa, ½ cup coconut flakes unsweetened counted as sweetened flaked coconut, ¼ cup sliced almonds or other nuts you prefer (the first choice counted). Brands and portions vary, so use it only as an approximation.