Makes: 8 servings
Time: About 20 minutes
Twice-cooked grains make a flavorful, crunchy breakfast cereal, with no need to add extra ingredients (unless you want to). This is a fantastic way to use up leftover grains and can easily be scaled up or down based on whatever you have; if there is too much to form a thin layer, use multiple baking sheets and rotate halfway through baking.
1. Heat the oven to 375°F. Spread the grains on a large rimmed baking sheet, using your hands to break up any clumps and making the layer as even as possible. Sprinkle with the salt.
2. Bake, tossing once or twice with a spatula, until the grains dry out and turn golden brown, 15 to 25 minutes, depending on the size of the kernels and how crunchy you want them. Set the pan on a rack to cool and serve like breakfast cereal, with fruit, toasted nuts or seeds, and milk. This can be stored in the refrigerator for a week.
SPICED GRAIN NUTS Sprinkle on 1 teaspoon cinnamon and ⅛ teaspoon nutmeg along with the salt; if you like, add ¼ cup packed brown sugar.
TOASTED COCONUT GRAIN NUTS Substitute 1 cup shredded unsweetened coconut for 1 cup of the grain. For a richer flavor, toss ¼ cup cocoa powder with the other ingredients.