Seriously Super Cereal

Seriously Super Cereal // My New Roots

If you were to nominate one meal a day for a facelift, would it be breakfast? I thought so. Breakfast can be a challenge for many people, including myself. I get into super groovin’ streaks with morning meals for weeks on end at times, feeling like I’m sooo on top of everything in my life. Then something happens, breakfast becomes less of a priority and I end up making the same smoothie or sourdough smeared with almond butter over and over again. Okay, now that I am writing this down, it really doesn’t sound all that dreadful, but for me, starting the day in not only a conscious, but enthusiastic way sets me up for the rest of my waking hours. It fuels me in ways that go beyond calories: it’s self-love, ceremony, and celebration.

Ironically, I make a very complete and healthy breakfast for my 14-month old every single day without even thinking about it. Before I go to bed at night, I soak whole grains, nuts and seeds, rinse them in the morning and cook them with fresh fruit, spices and superfoods. So, um, what about mum? Funny how it wasn’t until recently that I thought about myself and how I would like the break the fast. I guess that’s just “being a parent” sometimes, but I am now committed to making a change. It is a New Year after all.

Seriously Super Cereal // My New Roots

Serious Cereal and a Plea for Carbohydrates
When someone says that they eat “cereal” for breakfast, what do you picture? A bowl of steaming hot whole grains, or sugary flakes in milk? I tend to imagine the latter, and I suppose it’s because that was my breakfast growing up. We had a few kinds of packaged cereal, and not total junk food, but I do recall the odd time we could convince my mom to buy some rainbow-hued concoction in a moment of weakness. I get it: boxed cereal is mindlessly easy, requires no cooking, soaking, stirring or waiting.

But this. This is serious cereal. Real cereal. The kind that stands behind its name, and not the kind that has led us so far astray from what cereal actually is that we’ve mostly forgotten it’s meaning. It’s unprocessed, unrefined, completely whole and natural, and the real way we are meant to eat grains.

And while we’re on the subject, I would like to make a case for carbs. When yet another friend of mine felt the need to accuse all carbohydrates of being evil, I wonder how we’ve become prejudice against macronutrients?! It’s like the diet dark ages.

Carbohydrates are not the devil. Many modern eating plans out there vilify them for various reasons, but we need to remember that the majority of grains and grain-related products that people in developed counties consume are highly processed, refined, and stripped of nearly all their nutrients. This was originally done to prolong shelf life, but continues as we’ve developed a taste for them! It turns out we prefer sweeter food that is faster to cook and easier to chew (go figure). From a biological standpoint, this makes perfect sense, so it’s rather difficult trying to convince people to spend more money on food that spoils faster, takes longer to cook and eat! Argh. I can only promise you it is worth it. And once you start replacing refined grains with whole grains you will feel why. Eating them in balance with both fats and proteins is a much healthier and quite simply, a more sustainable way of living.

My point here is this: let’s stop looking at food in its respective parts (carbs, fats, proteins), and get back to the whole picture, the whole food. Choosing a balanced way of eating, as close to nature as possible is the most realistic plan for eating long term. Going to extremes (low-carb! no-carb! fat-free! high-protein!) is not a sustainable way of eating or living. What I propose instead is a sensible, flexible dietary strategy that we can incorporate successfully, and joyfully, over a lifetime.

McKel Hill wrote a couple stellar articles about carbohydrates over on her site, Nutrition Stripped. Check them out – very clear and thorough reads for those of you who want to know more!

Seriously Super Cereal // My New RootsI made this cereal blend with a few things in mind. For one, I wanted the mix to be gluten-free so that we can all enjoy it. I wanted something that could keep outside of the fridge, as rolled grains spoil relatively quickly if left at room temperature (how long have those quick oats been sittin’ in your cupboard, ya’ll?) so I chose only whole grains that are relatively shelf stable. And of course, I also wanted the cereal to actually taste good, which it does. The texture is also very pleasing, not mushy or glue-y like some of the other porridges I’ve tried. The sunflower seeds add a wonderful tooth and the grain size differences make for a satisfying mouthfeel (yes, I just used that word).

Although I highly recommend soaking the cereal overnight, you can of course cook it from raw the morning you are eating it. In both cases however, rinse the cereal under cool running water before cooking. I use a very fine mesh sieve for this, as the chia and amaranth seeds will fall through large holes.

Seriously Super Cereal // My New Roots

Once cooked, add whatever you like to the porridge. I love a little nut milk poured over the top for creaminess, plus a drizzle of maple syrup or honey, which makes everything delish. I made up a couple seasonal bowls in hopes of inspiring you: one with pear, roasted hazelnuts, and pomegranate seeds; the other with persimmon, toasted coconut flakes and bee pollen. Warming spices like cinnamon and cardamom are tasty stirred in, as are dried fruit, like apricots, raisins, goji berries, mulberries, or figs. Basically, this breakfast is infinitely customizable for every palate and season. Find your groove and just enjoy filling yourself with nourishing goodness from morning’s first light.

Seriously Super Cereal // My New Roots

The below batch recipe is a good starting amount, and will make 18-19 portions if you go with ¼ cup / 50g servings. I find this amount is perfect for me once I add in fruit, some nuts or seeds and superfoods, but if your calories needs are higher, go for 1/3 or 1/2 cup servings. If you want to double, triple or quadruple the batch amount, feel free to do so. I just recommend making this amount first and testing it to make sure you really like it, then you can make it your go-to cereal.

*   *   *   *   *   *

My New Roots: Inspired Plant-Based Recipes for Every Season

For those of you that follow me on Instagram will know that I received the first hard copy of my cookbook this week! Eek! I just wanted to take this opportunity to thank you all SO MUCH for the incredible love and enthusiasm. I couldn’t write this post and not tell you how much I appreciate your words. Sheesh! I am bursting with gratitude.

I have to mention again that the book is only available for preorder at this time, here. The book drops in North America March 31, UK and Australia April 9, Denmark May 21, Netherlands in June and Germany this summer. Thanks everyone!!

with a full heart,
Sarah B

Show me your Seriously Super Cereal on Instagram: #seriouslysupercereal

145 comments

  1. Erin Orr

    I wanted to thank you for this recipe and for your gentle and knowledgable reminder about whole grains. I have been eating versions of this cereal (sometimes I add teff which is very good!) a few days a week for the last year. It is delicious, leaves me feeling like I canticle my day and I believe it has been beneficial to my health over all. You are very good at what you do.

  2. catherine

    YUM!!! I only used 4 of the key ingreds — the Buckwheat, sprouted pearl quinoa, the chia seeds and the sunflower seeds. (don’t have amaranth and millet; can’t wait to try). It required longer cooking without the other grains to absorb the water (i’m guessing), but SO GOOD. Added Zante currants, and 6 cardamom pods’ worth of cardamom seeds, touch of vanilla at end of cooking, touch of maple syrup and whole milk to serve. ZOWIE. This is my breakfast for winter 2016!

    • catherine

      Also, I threw in a couple TBs flax seeds. And next time will add slivered almonds, walnuts, hemp seeds maybe. But the simple version = excellent! I will double the portion next time — even 1/3rd cup dry cereal before cooking wasn’t nearly enough for me! xo

  3. Sofî

    I have a silly question! Is this the same cereal you mentioned making for your child? If not, can you please share that recipe or at least the ingredients? Also, I just found your blog yesterday and I am in LOVE!

  4. Susan

    I like the idea of this cereal. Totally different from anything I’ve ever done before. I have to comment on the carb vs. protein thing: I don’t see real food carbs as evil or bad. But I also know from life experience that I do better on a diet that’s higher in protein. Many years ago I tried being vegan, and ended up dreaming very vividly about steak. The dream made me realize that I was starved for protein. While I didn’t eat a steak, I did start back to eating meat, and ended up doing much better. (I had spent a long time as a vegetarian and had done fine with that.) These days I still eat meat, but am preparing more vegetarian meals, making sure that they contain enough protein to keep me going. I believe strongly in balance, but I also know that it’s smart to structure my meals in a way that best serves my body.

  5. Pingback: Beautyglife » 11 Bowls Of Oatmeal That Will Change Your Breakfast Forever
  6. Pingback: Thai Coconut Chicken Soup/ Farmshare Cooking weeks 8 and 9 | Big Sis Little Dish
  7. Carolina

    Hello! Thanks for permanent inspiration of healthy-tasty-deli eating!
    I love this super cereal and I just wanted to share that I am making in savoury as well as a porridge or risotto and its fantastic!!!
    Absolut in love with your book! Its my favourite present for birthdays at the moment!!!
    xx happy saturday!
    Carolina

  8. Pingback: My New Roots Challenge – Week 1: Recipe List, Meal Plan, Grocery List & Nutritional Info | testing healthy recipes from around the world
  9. Pingback: Richmond Natural Medicine - May Recipes Roundup - Richmond Natural Medicine
  10. Pingback: Herb and Amaranth Fritters | Big Sis Little Dish
  11. Pingback: Seriously Seedy Homemade Porridgey Thingy! | The Noisy Chomper
  12. Jeff Krayniak

    Young lady your site is simply amazing……..I am a 60 year old male and have been eating a allot of the grains in your super cereal mix mixed with brown rice and beans for my lunch for as long as I can remember. Breakfast consists of steel cut oats, yogurt, wheat germ, flax, chia seeds, some kind of fruit mixed together and eaten cold. Maybe you can please answer a question for me………does heating the grains make them more beneficial??? I work on construction and allot of times I don’t have access to microwaves or heating devices…..what if you eat the grains from a raw state mixed with fruit and yogurt????/
    thanks for your time and
    keep up the great blog

    Jeff Krayniak

    • Lisa Chin

      Hi Jeff,

      From my knowledge, the heating does not necessarily make it more beneficial. It is the soaking the night before with the vinegar that is most beneficial and something that you could easily integrate into your prep work. It is ideal to pre-soak grains because it helps breakdown the outer layers of the grains and makes them more digestible. The same goes with beans. That pre-soaking time helps make them more digestible as well as cooking it with a piece of kombu, but I digress. Sounds like you are doing an amazing job at 60! Hope my habits continue to that age.

      Lisa

  13. Pingback: Links I Love #45Whatever Works
  14. Pingback: Super Cereal Smoothie Bowl - The Foodie Chef
  15. Pingback: Friday Favorites: February | Neat & Nutritious
  16. Kirsten

    Thank you for the fantastic recipe. My 15 month old daughter and I just shared some for breakfast. We added some rolled oats to make it a little more familiar. It was a hit, and we’ll be adding it to our regular breakfast rotation!

  17. Pingback: In Maggie’s Kitchen: Morning Polenta Porridge, a Cookbook Update and Spring Events You Don’t Want to Miss
  18. Pingback: « Gruau  2.0 | «Woupl'aïl!
  19. Pingback: Everyday Toasted Oats ! - Zest Nutrition
  20. Pingback: January Favourites | highgate hill kitchen
  21. Pingback: 108. READ.LOOK.THINK. | Jessica Stanley.
  22. Pingback: Eat, Move, Wear, Love, Link #59: Decluttering + Life Lessons - Wholeheartedly Healthy
  23. Chiara

    Hi Sarah,
    thanks for sharing this amazing recipe. Love at first bite. I just want to give my two cents: in order to save time I soak as instructed in the morning for the following day, then later while I am cooking dinner I rinse and cook the cereals just for two minutes, then turn the gas off, I cover and leave it in the pot for 10-15 minutes. I move the porridge to a cup and the following day I quickly reheat. I find that the cereals achieve a great texture while kind of slow cooking on their own. Then I don’t know if this procedure could compromise the nutritional value of the dish, but you can probably enlighten me 🙂

  24. Pingback: This & That | The Art in Life
  25. Rosy

    AWESOME!!!!! I am so hooked on to your super cereal mix. It is fantastic. It is so great to have that hot cereal on these cold winter mornings in NY.

  26. Kristen

    Thank you for a delicious new breakfast idea! So much more exciting and filling than plain oatmeal. Today I made it with pureed butternut squash, dates, pecans, pumpkin pie spice, and maple syrup.

  27. Pingback: Sprouted Quinoa Breakfast Bowl Recipe | Kingfield Kitchen
  28. Maddy

    Can’t wait to make this. Also, I really appreciate your knowledge of carbohydrates and nutrition in general. I have been trying to educate myself more on nutrition, as I find it fascinating, and this was helpful.

  29. carolyn

    I finally had this for breakfast this morning, and it was so delicious!!!! Such a nice and welcome change from my usual oats! Thank you for all your simple, beautiful, seasonal recipes! This is by far my favorite blog

  30. Sam Klomp

    Hi Sarah, you mention feeding this porridge to your 14 month old, my daughter is 15 months and when i give her quinoa she poops them out whole. Seeds also tend to give her sour poop, can soaking prevent this? The seeds she ate were baked as part of granola not sure if this makes the seed easier to digest than soaking? 🙂

  31. Heather

    I’ve had most of the constituent ingredients for breakfast before, but I just love the combination so much more. So much more interesting for my mouth than just plain quinoa or buckwheat or chia (urg). It hardly needs any additions on rushed mornings (a splash of milk, a handful of fruit…).

    Love it! Thanks Sarah, you’re always coming up with something new to make my life better!

    Heather

  32. Sumeera

    Thank you for this recipe. We made a big batch here at the office and are devouring it on a daily basis. And, can’t wait to get a copy of your new book. Congratulations! I tell everyone about your website and upcoming book… it’s simply wonderful and makes us healthy look yummy!

  33. Pingback: Testée et approuvée | Pearltrees
  34. Valeria

    I am absolutely loving this cereal mix! I’ve had it every morning for a week now and I just can’t get enough of it, specially because it’s so easy to pair it with different topics and get a complete new twist!
    Although as a south american living in europe I’ve always had some “issues” eating quinoa, even if it’s organic I’m not a big supporter of exporting it out of the Andes (well that’s another speech…) so I’m thinking about adding sorghum instead of quinoa and linseeds instead of chia and create a “European” version. What do you think?
    xxx

  35. Pingback: Weekly Report & Reflection Post #3 | The Official Blog of Karan K
  36. Becky

    Hi Sarah,
    I love your recipes! I made this today, and it was delicious. I used a very fine mesh sieve and found that the chia seeds were such a pain and got stuck all throughout the hem of the bag. Any advice to make this easier? I want to make this in the morning but it needs to be easier so I can get myself and my 4 month old out the door on time 🙂 Thanks for this amazing recipe. Can’t wait to start feeding this to my son!

  37. Pingback: New Years Intentions & Apricot-Ginger Hot Cereal | Kitchen Matters
  38. Ann-Louise

    Thanks for a delicious breakfast both yesterday and today! I cooked my cereal together with cinnamon, cardamom, ground ginger and chopped dried figs. Super tasty! Next time I’m cooking four portions at once to have ready in the fridge for a quick breakie. You are my biggest food inspiration and of course I’ve already pre-ordered your book.

  39. Ari

    Great cereal recipe! I will definitely try this for those cold cold months ahead. But for the rest of us down here in the hot Southern hemisphere… I was wondering if you had any recipes for cold cereal? I’ve looked everywhere but all I can find are recipes for muesli and granola. What if I wanted a replacement to light crunchy boxed cereal that, unlike muesli or granola, doesn’t leave you so full after breakfast you don’t want to eat lunch? (at least like it does for me). Any help would be greatly appreciated! I thought I’d ask you since you’re the one I trust most with these things. Thank you x

  40. Emily

    Looks amazing!!! Thanks so much for sharing and inspiring! I’m excited to change up my overnight oats routine!
    Can you explain why you rinse the gains after soaking them? I haven’t been doing this when I soak things (and I noticed you don’t mention doing this in your overnight muesli post), and am wondering how important it is? Thanks!!!

  41. Pandit Tejomaya

    REALLY enjoyed my first morning with the new cereal. Thank you. As I am generally curious about such things, I plugged the base blend into the fitwatch.com recipe analyzer. Per 1/4 cup serving, one receives
    Calories:
    137.9 kcal

    Water 9.95 g
    Carbohydrate* (69%) 23.93 g
    Protein (13%) 5.04 g
    Total Fat (18%) 2.99 g
    Monounsaturated 0.59 g
    Polyunsaturated 1.62 g
    Saturated 0.47 g
    Cholesterol 0 mg
    Dietary Fibre 4.24 g
    Alcohol (0%) 0 g

    Vitamins
    Vitamin A 0.93 IU
    Thiamin 0.08 mg
    Riboflavin 0.11 mg
    Niacin 1.27 mg
    Pantothenic acid 0.44 mg
    Vitamin B6 0.08 mg
    Folate 17.51 mcg
    Vitamin B12 0 mcg
    Vitamin C 0.48 mg
    Vitamin E 0.44 mg ATE

    Minerals
    Calcium 39.66 mg
    Iron 2.05 mg
    Magnesium 79.24 mg
    Phosphorus 160.4 mg
    Potassium 171.3 mg
    Sodium 5 mg
    Zinc 1.11 mg
    Copper 0.3 mg

  42. Jen

    After having this page open on my browser for a few days, I finally got it all together last night to soak (we already had all the ingredients in our whole foods pantry) and made it this morning for breakfast. Wow!! I added some almond milk, cinnamon, maple syrup, sliced bananas, slivered almonds and blueberries (from the freezer). My daughter (18 months) gobbled it up, and I’m happy I made a little extra so I could have a bit more before cleaning up. I’ll be making this again and again. So looking forward to your book!!

  43. Molly

    Hot cereal in the morning is so satisfying, and savory-style is my favorite! I love to cook the porridge with chopped kale and garlic powder, then top it with fresh tomatoes and pesto. Bleu cheese is also a decadent add.

    Thanks for your beautiful blog~

  44. Pingback: #DroolWorthy – The Kitchen Paper
  45. Caitlin

    Wow this literally looked so delicious, i just went out and bought all the ingredients at whole foods, but QUICK QUESTION: does it matter if this is kept in a glass/ceramic container? What will happen if i just use plastic?

  46. Caitlin

    Wow, this looked so delicious, i literally just went to whole foods and bought all the ingredients, but does this have to be kept in a glass or ceramic container? What will happen if i keep it in a plastic container?

  47. Megan

    I just made it this morning for my family. They all loved it, including my 1 year old son. Thank you! I also preordered your book the day you announced it! Looking forward to it!

  48. Johanna

    Yum!!! Please can you share some baby food tips? My son has just started eating and I’m so confused with the whole “babies need meat” thing. I’d love to hear about your journey with your son!

  49. Jodi

    “let’s stop looking at food in its respective parts (carbs, fats, proteins), and get back to the whole picture, the whole food. Choosing a balanced way of eating, as close to nature as possible is the most realistic plan for eating long term.” – THIS. This is why I keep coming back to your site, Sarah. This shines through in every post and recipe, it is beautiful and simple and exactly what we need more of. Thank you for the continued inspiration xx

  50. Laura

    Hi Sarah
    Great mix of grains but why do you cook it? It is sooth enough without cooking after soaking over night! You nicely activated the grains with that but aren’t lots of vital substances rather destroyed (at lest in grains) with heat?
    Thanks, Cheers

  51. Jennifer

    Hello Sarah, can’t wait to try this tomorrow morning! Just recently found out I am expecting, do you recommend a cookbook or blog for baby food?

  52. Sustainable and the City

    Hi Sarah! Just wanted to say how much I adore your blog, with all your delicious pearls of wisdom and writing that is a joy to digest! Not to mention that this recipe looks fantastic. I’m pretty much a muesli-for-breakfast kind of girl (with the odd smoothie or avo on toast thrown in there) but this looks like something I can definitely see myself making!

  53. Hannah @ Eating with Alice

    This sounds delicious!

    If I have a good breakfast to look forward to, it really helps me to get out of bed in the morning! I’ve been making Honestly Healthy’s Raw Buckwheat Porridge for a while now – I can’t believe how delicious it is (http://honestlyhealthyfood.com/2014/08/10/raw-buckwheat-porridge/). I can’t wait to add this to my breakfast repertoire.

    xx Hannah (wwww.eatingwithalice.com)

    P.S. I love your blog Sarah! I’ve been reading it for years now. Your banana bread is AMAZING!

  54. Teffy

    Now THIS is definitely the cereal I’d eat nowadays.

    I do remember living solely off boxed cereal for breakfast for so many years, and now I don’t think I’d go anywhere near the colourful and sugary kids cereal. Long live whole grains!

    {Teffy’s Perks} X

  55. viv

    Eeeep. I can’t wait for my book to arrive. Every photo you post just inspires me to try new recipes, I am so grateful for having found your site a few years ago. My husband has been super impressed too that so called “hippy dippy health food” can taste so damn delicious. Keep up the great work.

  56. Rebecca

    I love amaranth and am always looking for recipes using this! It sounds delicious and, since I have all the ingredients in my pantry, I’ll make it for tomorrow morning.
    Thanks for a great blog!

  57. Flynn

    This looks lovely, thank you for posting it. I have to echo the calls for your toddler recipes! There’s so much conflicting information about feeding kids, and a lot of it seems to assume that they don’t like the taste of whole foods beyond fruit. I’d love to try your recommendations for kid food. Keep up the beautiful work – your blog inspires me always 🙂

  58. Marisa Bergamasco

    Dear Sara,

    your blog is very interesting and also beautiful, congrats!!
    I have a question regarding buckwheat. I live in Buenos Aires, Argentina, and here we only can get black buckwheat, which is the version of the cereal with the husk outside. How we can eat it? Is it possible?

    Thanks and again, congratulations for your lovely blog!!

    Marisa

  59. Julia

    brilliant!!!! i cannot wait to try this AND i cannot wait for your book to come out in Canada!! thank you Sarah for this super awesome cereal recipe:) xx

  60. Janine

    i love porridge – cooked and raw. i usually have it for lunch at work it gives me good energy without any slumps or cravings in the afternoon.
    i soak the oats and grains that i use overnight, but never added any acidic medium so far. i will add that to my routine.
    i love your blog not only because the recipes and you are such a beautiful inspiration but also because you are perfect at explaining and you knowledge is great…can’t wait for your book.

  61. Sally-Ann Webb

    ‘Stop thinking of food in its respective parts’… fricken brilliant!
    As always, I so love receiving your posts in my inbox. Never disappoints. Love your work Sarah, and can’t wait to receive your book 🙂

  62. S

    I think I just lost half my cereal portion in the rinsing process…. In retrospect, rinsing chia seeds seems weird – they puff up in water and stick to everything!

  63. Shannon

    Hi Sarah,
    I, too, am a long time reader and first time commenter. I love your site. Your work has inspired me to make many tweaks to my family’s diet. Your wonderful recipes have filled our bellies on many occasions and I am giddy anticipating adding your cookbook to my collection. I was inspired to pipe up today after the excitement that came over me when you mentioned feeding your little one. My heart leapt! Finally! Finally some tips for little ones. Now…not saying that my hopes were dashed (how could I with the delectable recipe that followed), but I was a wee bit disappointed to have the “Sarah B’s tips for feeding a wee one” carrot dangled so very temptingly and yet so very generally. I am hungry for ideas for my littles, especially as I am introducing solids to my babe. I have a three year old and a nine month old and I would be overjoyed to have some tips sent my way. I understand that kiddo nutrition is a HUGE topic (and that you may be reluctant to delve into it using this forum) but if you could point me toward some resources I would be forever grateful.
    Shannon

  64. Roxanne

    Your recipes and your website are the best! You give great recipes and also full of information on the side. that makes a big difference between you and other food bloggers. Ive learned a lot about food thanks to you. tomorrow is grocery day and I’ll make sure to try this one and to buy persimmon since i never heard of that before today!

  65. Judith

    Dear Sarah,
    thank you so much for this recepie. And thank you for mynewroots especially and in general. Everytime I have a certain ingredient laying around at home I check your site to see what to cook with it. And I get so excited about every new post that I emediatly try out the recepie.

    I would like to ask you if you have any tips for toppings if you wanted to make the cereal a hearty one!?

    Lots of love from Hamburg/Germany,
    Judith

  66. Lisa

    Thanks Sarah! I totally need a breakfast makeover – I am just emerging from first trimester of pregnancy blahness and ready to get back into eating things that are delicious. So I look forward to giving this a go. Very excited to receive my copy of your book too! PS – would love to know what you cook up for your little man for breakfast – is it pretty similar to this?

  67. Natalie

    This post has inspired me to “up” my oatmeal game! I definitely get in a rut and love how this recipe combines different grains, nuts, and seeds. Your take on carbs is refreshing – and I completely agree. As other readers commented, I would love to see some posts highlighting what your little one eats:)

  68. katie a.

    I totally am on the same page being that breakfast can just get boring sometimes. I tend to wake up at 6am and then head right to the gym while drinking a veggie/fruit smoothie on my way. Knowing I can soak this overnight for quick eating in the morning and get better proteins and carbs before getting to the gym is a game changer!! Huge fan, thanks for sharing!

  69. Hannah

    Wow, I’m really looking forward to trying this! Breakfast is always a struggle for me as I can never have much of an appetite in the morning, but this has me salivating 🙂

  70. Lana

    Sarah, this looks absolutely DIVINE!!! Oh, how I miss cereal grains for breakfast. If I were to have grains for breakfast though, this cereal would most definitely be it! I completely agree with you about how ridiculous it is that everybody is vilifying macronutrients. We need all of them in balance to stay healthy – how much of each, and what type, is up to us as individuals with different needs. I personally don’t do well on grains, even whole gluten-free ones like millet or buckwheat etc., but that doesn’t mean that they aren’t wonderful for someone else. At the end of the day, I think it comes down to simply how one feels when they eat any food – whether that’s meat, grains, fruit, whichever.

  71. Samantha

    I absolutely love chia seeds! I usually have a really healthy vegan breakfast made from bananas, pumpkin, almond milk, soy protein powder, cinnamon, and nutmeg, but cereal is always good, too! The only quip I have with this recipe is that all of those ingredients (amaranth, quinoa, chia seeds, etc.) are super expensive…at least to me, a college student. If only health food was more affordable!
    ~ Samantha

  72. Patricia D.

    This may be a silly question but re: super cereal. the portions that you list for 18-19 servings, are you saying to combine the uncooked grains and nuts, seeds and then use 1/4 cup at a time? sorry, am new at this! we have started making steel cut oats and adding chia, flax, pumpkin seeds but I am looking forward to trying this, thank you!

    • Sarah Britton

      There are no silly questions! I did not make that clear enough until now. So yes, combine all the ingredients, then take out 1/4-cup amounts for each portion. Hope that helps – I changed the directions above as well. Thanks!
      Sarah B

  73. Lane | Green Spirit Adventures

    Yummy! 🙂 I love breakfast and hot cereal has always been a go-to meal for me. I love the mix you’ve created and I’m definitely going to give it a try. The seasonal bowls you created are absolutely gorgeous and so inspiring! (Also – I’m out-of-my-mind excited for you cookbook!!)

    • Laura ~ Raise Your Garden

      Agreed, the bowls are so inspiring and I’m learning that good food takes some time and effort but is an investment in yourself and your health. And as you have demonstrated, your kids health! Your philosophy on carbs is so refreshing, put on 60 pounds with baby #2 and blamed it on carbs. But it wasn’t the carbs, it was justifying eating junk foods and eating for 2 in unhealthy ways. Lost the weight by giving up carbs completely, but felt so deprived in life! Was getting quite miserable. Finally found balance. Carbs are ok! Finally learned that eating half my calories in the morning proved my greatest success story, feels great and I am less hungry the rest of the day. Love these bowls for the kids and myself and slowly getting hubby on board!!!

  74. Julia

    Wow so exciting to see your book, finally! I´m almost counting the weeks until it gets released and i can dive in 🙂
    And i just mixed together your cereal mix, will try it tomorrow morning! Would love to have a go to cereal mix for days when i don´t crave a smoothie or bread!
    All the best to you and your little one (and also to the big one of course 🙂

  75. Erin

    I am also interested in an alternative to amaranth- It’s not my favorite! When did you start feeding this to your child? I have an 11 month old and would like to start transitioning him to different textures (he’s really picky)

  76. Alexandra

    I’m so happy to see you writing about the positives of healthy carbohydrates. My mom and sister recently embraced a diet that cuts out grains and cereals completely and focuses on eating waaaay too much meat. Bacon for breakfast every morning is not healthy, period. I love carbs, and this recipe is pretty exciting. I’m looking forward to trying it.

  77. Anna

    Hi Sarah,

    I have been making steel cut oats in a similar fashion for some time now, and I have always soaked them overnight in almond milk and lemon juice, then cooked them in the same liquid. Is there any reason not to cook in soaking liquid?

    Also, if using your method, should I cook in water until the liquid is completely absorbed, or pour off excess water before adding milk to serve?

    Thanks for this great idea to mix grains. Can’t believe I never thought of it before!

  78. Penny M

    Thanks for celebrating whole grains and complex carbs with this breakfast recipe! Almost 20 years ago we developed our Power Grains Organic Cereal to meet customer requests for something healthy and without wheat. Here’s to moving out of the “diet dark ages”.

  79. Lynn Marie

    I love your blog and read it often. I make a similar cereal to this but only use the amaranth, buckwheat, and quinoa. It is REALLY good! It reminds me of those creamy bowls of Cream of Wheat as a kid. I am actually having it for breakfast as I am reading about yours!!! Today I topped mine with a sliced banana and some homemade granola….mmmmmmm. I did want to tell you that I have made extra before and put it in the refrigerator. It sets up like mush (I hope you know what that is?) Anyway, you can then slice it and fry it up and drizzle it with maple syrup. I cut it with little snowman cookie cutters when my grandkids were here and told them they were little creamy pancakes—they devoured them!

  80. Veronika

    Hi Sarah,

    That looks like an amazing recipe and I love whole grains, so I will definitely be trying it out. I’m just a little confused about the chia seeds – don’t they lose a lot of their nutritional value when cooked? I always thought it was best to add them to cereal or porridge after cooking.

  81. Amanda

    I tend to make overnight oats as I take breakfast to work, to eat at my desk as I’m never hungry as soon as I wake. Would it be possible to eat this without cooking it if the grains had all soaked overnight in almond milk?

    Had a slice of your ‘best ever bread’ with almond butter this morning – as I was on my way to a meeting, it was great!
    Thanks

    • Sarah Britton

      Hi Amanda,
      If you wanted to eat the soaked mixture raw, I would highly recommend blending it with the water first so that you don’t have to chew as much. it would be very difficult to chew all these grains properly otherwise! Give that a go. Make sure to use an acidic medium as well. Good luck 🙂

      And happy you enjoyed the bread and butter 😉
      xo, Sarah B

  82. Nina

    This post comes at the right time for me! I feel the same as you do towards breakfast, they have to be great moment of the day too keep you going (and to help you getting out of the bed!) and sometimes they are truly amazing and then, something happens and they turn “meh, toast AGAIN”… In 2015, I decided I wanted to find a breakfast routine that I like and that I could still change so that I’m not bored with it. I knew that porridge would be a nice breakfast base, so I’m going to try your recipe!
    Also, congrats on your first cookbook, it looks beautiful! I was wondering about how the quantities were written in it : in cups (either US ou UK cups) ou in metric quantities (or both?) because as a French, I often struggle with cups measurements…
    Have a nice day 🙂

  83. Corrina R

    Have you ever considered a section on your blog for baby/toddler food I would love to know how you inspire you baby to eat!

  84. Catherine

    Hi Sarah,

    Inspiring as always- can’t wait to try this. With two young children (one very similar age to your son) I would love to read a post on nutritious breakfast ideas for nippers! Although I know the general rule of thumn is to give them what you are eating, I find breakfast the most challenging always.
    Congratulations on the book, I know it is going to be a life improver for me so thankyou in advance. X

  85. Elizabeth

    Looks amazing and I have been looking for a breakfast cereal. Thank you for speaking to whole food eating. All those rules and restrictions and fad diets drive me crazy. It’s nice to hear the whole foods perspective being talked about. I much prefer that than depriving myself with diets that will NOT work. Ever. Cheers!

  86. Paola

    Hi Sarah,

    that sounds just the thing I need for breakfast. Of all the blogs that are around, it’s from yours that I learn and cook most regulary! And I could not agree more on your perspective on food. x

  87. Ksenia @ At the Immigrant's Table

    It’s entirely true how breakfast can be at once both the most important meal of the day, and the most forgotten one. We skip it in favour of a few more minutes in bed, a few more minutes of work, a few more minutes in the shower… Or we provide ourselves with quick, sugary fixes that do little to satisfy our nutritious needs, or psychological hunger. I love this breakfast cereal with its mix of grains, and look forward to experimenting with different toppings. Thank you for taking the time to develop – and share – this great breakfast.

  88. Natalie Watson

    Lovely combination and interesting group of flavours. Mmmmmm
    Will it keep up to a week ?
    You are the best !!!

    • Sarah Britton

      Hi Natalie,
      You can cook the porridge a up to four or five days ahead, make a big batch and just reheat, but from a nutritional standpoint, making it fresh at least every other day is optimal. If you can set aside 10 minutes for mostly unattended cooking in the morning, it’s the best!
      Good luck and enjoy!

      xo, Sarah B

  89. Joy

    Sarah,

    This recipe looks amazing! This post, as a whole, is super enlightening.

    I wanted to ask about your comment on carbohydrates. I have PCOS and am rendered basically insulin resistant. My body literally has no idea what to do with carbs. Would you say I should still avoid them or eat them, however make sure they are organic and unprocessed? I am interested to know your take on how those of us with body issues directly effecting heir hormones and body sugars should handle carbs.

    Nonetheless, thanks for this awesome recipe! I look forward to making it and customizing it. 🙂

    Joy

    • Tiana

      Hi Joy,

      I struggled for many years with PCOS, and while I seem to be reasonable symptom free since I managed to finally get pregnant with my first child, I wanted to mention on the carbs. I read quite a bit on buckwheat in my search for foods that could help heal my system and buckwheat apparently is very helpful in helping to control insulin levels in the blood. I started eating it regularly/daily not long before things started to rebalance themselves, also with a little help for a few months from an amazing Chinese Dr, and I felt much better and in balance everytime I eat it. Istill try to consume it as regularly as possible in cereal or bread form. Cinammon is also another great addition to some hot cereal that also helps balance these levels. I thinks most of the grains Sarah has selected could be safe for you to eat with PCOS, and I do also regularly consume the others listed too, but it is good to do a little research or ask a Dr that you feel supports you. Most importantly try to listen o your body. iknow how hard that can be with PCOS but it is possible. Good luck.

      Thank you Sarah for this amazing post. I am excited to try this combination out. It sounds amazing!!!

  90. patsy kachur

    this is the Best site I have ever come across. The mixture of cereals is wonderful and everyone in my Famliy can share in it. Breakfast here now is a treat, not just a eat and run. Thank you.

  91. Allie

    This sounds so delicious! Can you clarify if by “recently boiled kettle” you mean the water should be hot or boiled & cooled?

    • Sarah Britton

      Hi Allie,

      I meant that the water is best if hot. Since we are trying to create an environment to support for fermentation, a hot one is ideal. Hope that makes sense!

      Best,
      Sarah B

  92. Katie @ Whole Nourishment

    This is a seriously good post and seriously good looking cereal mix, Sarah. I couldn’t agree more with your perspectives and I love your choice of words and the encouragement you give us all for making healthier, balanced, non-extreme, sustainable food choices. Well done!!!

  93. Emily

    Hi Sarah,
    What a fantastic recipe (as per usual)! I’ll definitely be making it soon! I have a feeling this cereal may become as famous as your Life-changing loaf… 🙂
    Emily

  94. Valentina @Hortus

    Awesome post! thank you so much, your breakfasts are always the best. I was looking for an alternative to my usual smoothie, so there we go…As a kid, I hardly ever craved sugary stuff. Call that luck!
    (I wonder how this cooked cereal would be if blended with almond milk? Ha! I might try that…)

  95. Kat

    Hi Sarah,
    As always love your stuff!
    My husband and I both really dislike Amaranth (we find it has a really earthy pungent smell & taste). Is there something you can suggest substituting?
    Thanks
    Kat

  96. Rebecca P

    Hi Sarah

    Longtime reader, first (I think?) time commenter…just wanted to express how great I think your website is. You consistently seem to manage to be original, knowledgeable and very much ahead of the game.

    This is another recipe of yours that I’ll definitely be making. You’re an inspiration!

    Okay…gush over…back to work 😉

    Rebecca

Post a comment