Hot Cereal Merry-Go-Round

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Democracy Dies successful Darkness

Bob’s Red Mill is an fantabulous and reliable root for some gluten-free and integrated meals and cereals arsenic good arsenic seeds, dried fruit, nuts and sweeteners.

Natural-food stores and nutrient co-ops mightiness connection immoderate of the ingredients successful bulk bins.

The magnitude of h2o required to navigator the cereal is straight babelike connected the circumference and extent of the saucepan used; a wider saucepan volition necessitate much water.

Serve with a splash of warmed milk, half-and-half, dense pick oregon coconut milk. See the accompanying illustration for much add-ins.

Though freshly made is best, blistery cereal tin beryllium portioned retired into idiosyncratic food-safe containers, sealed tightly and refrigerated for up to 1 time oregon frozen for up to 3 weeks. Because the stored cereal volition congeal, it needs to beryllium loosened up with further h2o (about 3 tablespoons for each 2/3 cupful of cooked cereal) during reheating.

From Washington cookbook writer Lisa Yockelson.

Ingredients

  • 4 1/2 cups water
  • 1/2 spoon salt, preferably coarse oversea brackish (or to taste)
  • 1/2 cupful old-fashioned rolled oats
  • 1/2 cupful rolled wheat flakes
  • 1/2 cupful rolled spelt flakes
  • 1/3 cupful miller's bran (also known arsenic unprocessed wheat bran; not bran cereal)
  • 1/4 cupful brownish atom farina (also known arsenic brownish atom grits oregon creamy rice)
  • 3 tablespoons aureate flaxseed meal
  • Dried effect (see accompanying chart)
  • 2 teaspoons to 3 teaspoons vanilla extract (optional; whitethorn substitute different sweetening agents; spot accompanying chart)

Nutritional Facts

Per serving (cereal only)

  • Calories

    140

  • Fat

    3 g

  • Carbohydrates

    27 g

  • Sodium

    230 mg

  • Protein

    5 g

  • Fiber

    6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Washington cookbook writer Lisa Yockelson.

Tested by Nicole Schofer.

Published January 3, 2012

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Updated March 14, 2026

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