Mixed Whole Grain Breakfast Recipes

MIXED WHOLE-GRAIN BREAKFAST

Mixed Whole-Grain Breakfast image

Provided by Delicious Living Contributor

Yield 2 people

Number Of Ingredients 11

Ingredients

1 cup water
2 tablespoons buckwheat groats - raw, not toasted (rinsed)
2 tablespoons millet (rinsed)
3 tablespoons rolled oats
1/2 cup chopped red apple
1/4 cup chopped almonds
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon salt
2 teaspoons ground flaxseed
Dairy, soy, almond, or rice milk, or yogurt (optional)

Steps:

Bring water to a boil in a small pot. Add rinsed buckwheat and millet, plus oats, apple, almonds, raisins or dates, cinnamon, cardamom, and salt. Stir. When simmering, cover and reduce heat to low. Cook 15 minutes, then turn off heat and let the pot sit, covered, for another 5 minutes. Stir in flaxseed and serve, topped with milk or yogurt, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 280 kcal, SaturatedFat 1 g, Carbohydrate 47 g, Fiber 8 g, Protein 8 g, Sodium 152 mg

MIXED WHOLE-GRAIN BREAKFAST (W/GLUTEN FREE OPTION)

Mixed Whole-Grain Breakfast (W/Gluten Free Option) image

From Delicious Living. This is very versatile. I subbed chopped zucchini for the raisins and it turned out great.

Provided by WI Cheesehead

Categories Breakfast

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 13

Ingredients

1 cup water
2 tablespoons buckwheat groats, rinsed (raw, not toasted)
2 tablespoons millet, rinsed
3 tablespoons rolled oats or 3 tablespoons quinoa
1/2 cup chopped red apple
1/4 cup chopped almonds (or fav. chopped nuts)
1/4 cup raisins or 1/4 cup chopped dates
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon salt
2 teaspoons ground flax seeds
milk (optional) or yogurt (optional)
honey, to taste (optional)

Steps:

If using quinoa, rinse with the other grains.
Bring water to a boil in a small pot.
Add rinsed buckwheat and millet, plus oats (or quinoa), apple, almonds, raisins or dates, cinnamon, cardamom, and salt. Stir.
When simmering, cover and reduce heat to low.
Cook 15 minutes, then turn off heat and let the pot sit, covered, for another 5 minutes.
Stir in flaxseed and serve, topped with milk or yogurt, if desired.

Nutrition Facts : Calories 557.5, Fat 23.6, SaturatedFat 2.1, Sodium 421.9, Carbohydrate 79.1, Fiber 13.3, Sugar 30.2, Protein 16.1

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