For too long, we’ve let major multinational corporations control our breakfast choices, most of which have devolved into highly processed and addictive sugary treats, even while the boxes proclaim how healthy they are. Making your own breakfast cereal means that you control the quality and wholesomeness of the main ingredient (the rye, wheat, or other grain), as well as the toppings/additives (sugar, honey, molasses, fruits, nuts, etc.)
In the old days, cooked breakfast cereal was known as porridge, and still is in many parts of the world. But a quick google search shows that it’s being re-branded as “New Nordic,” especially when made with rye. So we’re going with that appelation to entice you, and a whole new generation, to experience the goodness of pure and simple grains, straight from a local farm and mill.
The simple recipe below makes about 6 servings. We suggest making at least that much, and perhaps even doubling the recipe, because the “extra” keeps well in the refrigerator. We know you’re busy in the morning, and making a big batch of this cereal provides you with a convenient, healthy, “instant” breakfast all week long — just heat on the stove or in the microwave, add your favorite toppings, and you’re good to go!
New Nordic Cracked Grain Breakfast Cereal
1 cup Janie’s Mill cracked rye, cracked wheat, or cracked ancient grain (such as Emmer or Einkorn)
3 cups water (more, if needed)
1/4 teaspoon salt
1/4–1/2 cup milk or half and half (optional)
Raisins, or other dried fruit (optional)
Optional Toppings: molasses or honey, cinnamon, toasted almonds or walnuts, bananas or any fresh fruit you have on hand
Place the cracked grains, water, salt, and dried fruit (if desired) in a heavy-bottomed sauce pan.
Bring to a boil, reduce to a simmer, cover, and cook until grains are tender and water has been absorbed, 30-35 minutes. After about 20 minutes, stir every 5 minutes or so, and if all of the water has been absorbed, add a bit more, about 1/4 cup at a time. (You may add more or less water, depending on your preferred consistency of the finished cereal.)
Once the water is absorbed and the grains are soft, but still a bit “al dente,” spoon into serving bowls, add milk or half and half, plus whatever toppings you like.
This “breakfast recipe” can also become an any-time snack by stirring in your favorite yogurt or fruits.
You can also used the cooked cracked grains to make a savory soup or “risotto” by adding a broth, mushrooms, vegetables, and whatever else you have on hand — it’s a delicious way to create a hearty meal with the leftovers in your refrigerator!