Mulitgrain Hot Cereal for the Rice Cooker

MultiGrain Hot Cereal for the Rice Cooker

4 c steel cut oats
1/2 c barley (whole not pearled)
1/2 c red quinoa
1/2 c kamut
1/2 c spelt
1/2 c rye
1/2 c amaranth
1/2 c millet

Combine all ingredients. Put desired amount of cereal into a strainer and rinse thoroughly. Add to rice cooker in 1:3 ratio of cereal to water. You can add a dash of salt and some coconut oil or butter, if desired. Set on brown rice setting for extra soft and a white rice or quick cook for a firmer texture. Add desired toppings. We love pure maple syrup, raisins and almond or coconut milk. Fresh or frozen berries and cream (if you do dairy), be creative. I have also put in vanilla or almond flavoring. Experiment and share.

I do all the prep the night before. It takes 2 minutes and is piping hot for us at 7:10 am. You could do this on a stove top, cook as you would rice. A crock pot would work. I would cook a large batch in a 1:2 ratio, and just keep the leftovers in the fridge.

I recommend buying your grains in bulk and mixing up a huge batch to keep in your pantry. I actually fill a 5 gallon bucket and put a gamma seal lid on. These grains are so healthy and this cereal is the perfect way to incorporate them everyday into your families diet.

If my 10-month-old with that adorable little sharptooth, is this happy about it, you have no excuse but to try it! Feel free to add new grains and in different ratios...varying taste and texture keeps things interesting.