Multi-Grain Hot Cereal

Our Ratings Liz Hubby Kids

I’ve bought a 9-grain cereal from the Good Earth bulk section in the past. I prefer this since it allows me more control over how much of what grains are in it. I normally don’t add wheat since there’s already so much in our diets. I try to add flax and quinoa or amaranth every time for their unique nutritional benefits (healthy oils and good complete protein sources). I love the crunch and subtle sweetness of the millet, the pop when biting into the buckwheat, and the smooth texture of the flax seed.


1 cup Oats, cracked
1 cup Barley, cracked
1/2 cup Buckwheat
1/2 cup Millet
1/2 cup Flax
1/2 cup Quinoa, rinsed
1/2 cup Amaranth, rinsed
10 cups Water
1 teaspoon Sea Salt



Boil water and salt. Crack the oats and barley (see first video), and rinse the quinoa and amaranth (see second video), and then add grains to boiling water. Cook on low heat for about 20 minutes or until liquid is absorbed. Stir periodically to prevent cereal from sticking to the bottom and to break up lumps. Replace lid after stirring.

This is a general outline that can be used for a variety of grains. I prefer a more chewy texture. If you wanted it softer you could use up to a 3 to 1 ratio of water to grain (rather than the 2 to 1 that I use). Replacing some or all of the water with milk will make a creamier texture. Dried fruit and seeds could also be added. The general rule I use is to “crack” (or you could use rolled versions of) harder grains such as wheat, oats, barley, rye, and brown rice, so they cook in about the same amount of time as the buckwheat, quinoa, amaranth, flax, and millet. This can be sweetened with honey, pure maple syrup, or any number of sweeteners. This time I added some sucanat and molasses to give it a brown sugar flavor. I also like to top it with a little bit of butter and some rice or almond milk. I add butter because it gives it a richer flavor and helps to slow the absorption of the sugars (helping the blood sugar not to spike so much).

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