makes about 3 cups
OATMEAL GETS OLD, fast, but it’s the breakfast of choice for people looking to eat smart on the run, especially if you’re interested in managing that waistline, so I came up with something triple delicious and easy to put together when you’re craving a warm bowl of hot cereal to rev up your morning. I make a big batch on Mondays and reheat portions over the rest of the week.
Amaranth, quinoa, and millet are all good choices for anyone sensitive to gluten—a protein found in wheat and other grains—and they pack both a powerful protein-fiber double whammy to keep you full, and plenty of healthful complex carbohydrates to energize. I keep a can of coconut milk in the pantry for an indulgent addition to this morning meal. Shake the can to combine the separated coconut cream and water, spoon some over your cereal, and save the rest for a smoothie or curry later in the week.
1/3 cup amaranth
1/3 cup quinoa
1/3 cup millet
3½ cups water
2 tablespoons flaxseeds, ground (see DASH)
3 tablespoons coconut milk, “lite” if preferred
1 tablespoon pure maple syrup
Dash of ground cinnamon
1. Rinse the soaked (see DASH) or dry grains under running water for 1 minute. Place them in a medium saucepan and toast over a medium-low flame, stirring frequently to evaporate the excess water and develop a nutty flavor for the cereal. The grains are done toasting after 2 or 3 minutes, or when you start to smell a warm, nutty aroma.
2. Add the water, stir, and bring to a boil over medium heat. Lower the heat to a gentle simmer and cook, partially covered, until the water has evaporated, 20 to 25 minutes, stirring occasionally. Remove the pot from heat and stir in the flaxseed. Allow to sit, covered, for 5 minutes.
3. You will end up with about 3 cups of cooked grains, enough to last you a few days. Serve yourself ½ to ¾ cup of the cereal, spoon the coconut milk on top, drizzle with syrup, and top with the cinnamon. Next stop: mouth party!
DASH
You can either grind whole flaxseeds in a coffee or spice grinder or buy the seeds already ground, but remember that it’s a good idea to keep all nuts and seeds—especially ground—in the fridge to keep the oils from going rancid.
DASH
Soaking is a big part of this recipe because it’s how you break down enzyme inhibitors—naturally occurring compounds that stop your body from efficiently absorbing nutrients found in all kinds of grains, seeds, and nuts. If you remember, put the amaranth, quinoa, and millet in a medium bowl and cover with twice the amount of water in an airtight container and place in the fridge overnight; in the morning, rinse and drain well before cooking. If you forget, don’t worry about it; you can just skip to the rinsing process.