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Hot Whole Grain Breakfast Cereal Recipes

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Reprinted from MARTHA'S FAMILY COOKERY BOOK by permission 2004

ED NOTE: Hot cereal literally costs pennies per serving compared to boxed cereal, and represents an exceptional way to reduce grocery costs. With a little experience, and a few creative touches you can nourish your family without boredom and pocket the change!

All these hot cereals can be prepared in minutes in a DUROMATIC Pressure Cooker saving lots of time and energy consumption. Cut the water amount from 2 Cups to 1 1/2 cups. Bring the pressure up to the second red ring. Remove from heat, allow the pressure to drop naturally. Serve.


Mix together:
1/2 Cup butter, melted (I used olive oil)
1 Cup brown sugar ( I used about 2/3 Cup)
2 eggs, beaten

3 cups rolled oats
2 tsp. baking powder
1 tsp. salt
1 cup milk

Mix well. Pour into a greased casserole dish 9 X 13 baking dish for 30 minutes at 350F. I used a smaller baking pan and had to increase the baking time to 40 minutes.

Marilyn's Variation: Add 1-2 Cups finely chopped apple pieces.


1 Cup rolled oats
2 Cups cold water
1/2 tsp. salt
Cook on low heat in a medium saucepan. Add in:

2 cups chopped apples
dash nutmeg

Cook 5 minutes longer or until apples are at a desired consistency. Serve with milk or yogurt, honey or brown sugard and a sprinkling of connamon. Yield: 4-6 servings


1 Cup cracked wheat kernels*
2 cups water
1/2 tsp. salt

Coarsely crack the wheat kernels. Combine the cracked wheat kernels with water and salt in a suacepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes. S Serve with a pat of butter and a drizzle of honey. The recipe below for Hearty Cereal Topping is delicious with this hot morning cereal.
*I crack my whole wheat kernels in the BOSCH mixer using the blender attachment. You must use a very strong and powerful blender to accomplish this. The BOSCH MIXER has 700 watts. You can crack about 1 cup of kernels at a time. It would be convenient to go ahead and crack up a container full and then store it in the freezer.

(Ed. note: What a creative way to liven up hot cereal for breakfast! Prepare this topping ahead of time for a very quick breakfast.)

1/4 Cup wheat germ
1/2 cup bran cereal
1/2 cup brown sugar, firmly packed
1/2 tsp. cinnamon
1/4 cup butter
1/4 cup hulled raw sunflower seeds
1/4 cup finely chopped walnuts or pecans
1/2 dried fruit, in small piece

Preheat oven to 300 degrees. In a large bowl combine the first 4 ingredients. Add in butter and cut in with a pastry blender or fork until butter is in coarse crumbs and evenly distributed throughout the mixture. Stir in nuts an seeds. Spread mixture in a baking pan and bake for 10 minutes. Remove from oven and stir in dried fruit pieces. Coo and store in an airtight container in a cool dry place. use within 4-6 weeks. Use as a delightful topping on your hot cereal in the morning. YIELD: 3 Cups


1 cup rolled oats
2 1/4 cups cold water
1/2 tsp. salt
2 TB cracked wheat

Combine water and salt in a medium saucepan and bring to a boil. Add in rolled oats and cracked wheat. Reduce heat and simmer gently until done, about 20 minutes. Stir occasionally. Serve with milk, and brown sugar, honey or maple syrup. Honey should not be fed to babies under the age of one. Serves 4.

(Ed note: millet is very high in calcium and other minerals.)

1 Cup hulled millet
3 Cups water
1/2 tsp. salt

Combine all ingredients in a medium saucepan, and bring to a boil. Reduce heat to low, and simmer 30-40 minutes. Serves 4. Serve with butter and honey. (If using the Duromatic Pressure Cooker, cook at the first red ring for 12 minutes and allow the pressure come down naturally.)


Mix in a mixing bowl and set aside:

2 Cups rolled oats
3 Cups buttermilk

Mix in a separate mixing bowl:

3/4 cups unbleached all purpose flour
2 TB sugar
1 heaping tsp. baking soda
1 tsp. sea salt.
3TB cooking oil

Mix together oat mixture and dry ingredients. Stir until well blended. Cook on a hot griddle. Serve hot with syrup or honey.

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