MultiGrain Honey-Almond Breakfast Cereal

[Vegetarian]

Makes 8 servings

• ½ cup steel-cut oats
• ½ cup long grain brown rice
• ½ cup regular barley
• ½ cup corn grits
• ¼ cup millet
• ¼ cup honey
• 1 tsp. ground cinnamon
• 1 tsp. vanilla
• ½ tsp. salt
• Milk
• ¼ cup sliced almonds, toasted (tip p. 20)
• Blueberries, raspberries, sliced strawberries, and/or sliced peaches

Fast 14-minute cook time

In a 6-qt. electric or stove-top pressure cooker stir together 6 cups water and the next nine ingredients (through salt). Lock lid in place. Set an electric cooker on high pressure to cook 14 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 14 minutes. Remove from heat.

For both models, quickly release pressure. Carefully open lid. Serve with milk, almonds, and fruit.

Slow 5-hour low or 2½-hour high cook time

In a 3½- or 4-qt. slow cooker stir together 8 cups water and the next nine ingredients (through salt). Cover and cook on low 5 to 6 hours or high 2½ to 3 hours or until grains are tender. Serve with milk, almonds, and fruit.

Per 1¼ cups 254 cal., 4 g fat (1 g sat. fat), 1 mg chol., 163 mg sodium, 50 g carb., 6 g fiber, 12 g sugars, 7 g pro.

know your oats

Steel-cut oats are made from whole groats that are cut in tiny pieces rather than rolled. They take longer to cook than rolled oats—ideal for speeding up in a pressure cooker—and they have a chewy, toothsome texture.