Best Breakfast Grain?
Posted by wayneshep! on Nov 28, 2009 · Member since Nov 2008 · 379 posts
I've always loved oatmeal but when I get back to the U.S I plan to try and mix up all of the options but was wondering what others were having for their breakfast grain.
I really want to explore more types of breakfast cereal grains, but I haven't yet. To date, my favorite is definitely oat bran. It's like shredded wheat... only so much better. Yum!
Lately I've been enjoying teff. I also enjoy millet ground into a flour and then cooked - very similar to cream of wheat.
I love, love, love cream of rice. I like oatmeal fine but I prefer COR when I can get it.
Lately I've eaten a lot of microwaved potatoes for breakfast, topped with hummus or just with olive oil and Herbamare. It makes a nice tasty change and you can of course top with whatever tickles your fancy. Like say black olives and roasted red pepper strips and sauteed mushrooms. For breakfast? Yes.
I really love quinoa. Warmed with a bit of soymilk, cinnamon and sprinkling of brown sugar. Nom. Add banana and OMG, delish.
In fact I may go and make some now as I was wondering what to have for breakfast.
I also eat a lot of potatoes for breakfast
Speaking of Cream of Rice, I saw on a post in a thread I can't remember a while ago someone said they made their own by grinding the rice into a powder in a food processor. Has anyone tried this or can they remember the thread?
Oh, and I enjoy having a potato w/miso and some carrots and celery since the potato was brought up.
Quinoa owns my soul, because it has a pretty name and can pretty much do anything. And black rice, because holycrap that makes beautifully striking rice pudding, and who doesn't want rice pudding for breaky? I used to love barley, until gluten did us part.
I am an oatmeal person. I do eat oat bran sometimes. Right now I am on a pumpkin kick and add pumpkin to my oatmeat. It is also good with mash butternut squash. You can put almost anything in oatmea and it would probably be good. On that note, I am looking for an alternative breakfast grain that is going to give me the same satisfaction as oatmeal. I'll have to check out my locale nutrition store and see what kind of grains sound good for breakfast.
Kamut flakes (I voted "other").
You cook them as you would oatmeal but they are much higher in protein. They even look like rolled oats! I even think they are gluten free too (but don't quote me on that).
Kamut is a wheat grain and is not GF, but hearty for those who can eat it. I love GF oats, and cream of rice, but only the white rice version, the brown rice is too strong a flavor for me.
Bob's Red Mill actually makes a great multi grain cooked cereal that is GF, I love that too. I am thinking of trying millet. I love quinoa, but it is a savory grain for me.
Speaking of Cream of Rice, I saw on a post in a thread I can't remember a while ago someone said they made their own by grinding the rice into a powder in a food processor. Has anyone tried this or can they remember the thread?
Oh, and I enjoy having a potato w/miso and some carrots and celery since the potato was brought up.
Duh...a coffee grinder or spice grinder would work as well. I shuda thoughta that! (facepalm).
Misotayto with some hummus on top is the bestest.
I love oatmeal, but lately creamy wheat and I have been spending breakfast together and it's good! It seems to fill me up more and longer than oatmeal.
I'm trying to get into quinoa though, I just don't really know ways to prepare it.
I usually eat oatmeal with some non dairy milk and raisins each morning.
I just tried Bob's Red Mill GF Mighty Tasty Hot Cereal.
http://www.bobsredmill.com/gf-might-tasty-hot-cereal.html
It was good, tasted like unsweetened cornmeal and brown rice all mushed together. I added a little soymilk and half a ripe banana to sweeten it up a bit. I like the grain variety, the corn taste, in this cereal. Like many hot cereals, I do need to flavor it up with cinnamon, bananas, maple syrup, etc. to get it to that "Mighty Tasty" level.
Oatmeal is cheap and cooks fast.
Quinoa, millet, barley, rice, buckwheat are all great hearty worth options.
I try to keep a jar full of each; make some for dinner, breakfast and lunch.
Add fruit, veggies, different sauces/ dressings...
six different grains, six different veggies; thats 36 different dishes.
Use two veggie combinations, plus a variety of sauces and dressings (6).
6x6x6x6, 6 to the 4th power.
You can have mathematically 1296 dishes. And people question what we eat.