One of my husband Tom's favorite breakfast grains is steel-cut oats. They're heartier than regular oatmeal and he likes it because it has a nuttier taste. As soon as the there is a hint of fall in the air, we go from regular oatmeal to steel cut.
Steel-cut oats are oat groats that have been cut so they are pretty close to a whole grain.
Hearty Steel Cut Oats 3 cups of water 1 cup of steel-cut oatmeal 1 apple, cut into small pieces pinch of sea salt dash of cinnamon (optional)
Bring water to a boil on high flame, slowly stir in oatmeal and a pinch of sea salt. Return to boil, turn heat to low, and simmer for 30-40 minutes. Makes 2-3 servings.
Optional: Nuts, seeds or dried fruit make a nice topping.
Note: This breakfast is wheat-free, but contains gluten. For both wheat- and gluten-free (and soy!), see below:
I decided to add this wheat and gluten-free recipe for a friend and blogger Liz or VeggieGirl, who is vegan and wheat- and gluten-free.
My son's friend Letecia was visiting this weekend and she is trying wheat-, gluten- and soy-free after becoming sensitive to many foods while taking an antibiotic. This looked very appetizing to me.
Creamy Brown Rice Cereal 1 cup cooked brown rice (can be leftover) 1/3 cups hemp milk (soy, rice milk or water could be substituted) 1/2 apple, cut into small pieces cinnamon & nutmeg (optional)
Heat brown rice, hemp milk and apple in a pan on medium heat, stirring occasionally for 5-10 minutes. Top with the cinnamon and nutmeg.