If your mornings are like mine, you don’t have time most weekdays to throw together breakfast. That doesn’t mean you aren’t hungry, but you just don’t have the time to spare. Lately I’ve been including breakfast ideas in my food prep plan on the weekends.
In addition to grilling a bunch of meats and chopping a bushel of veggies for lunches and dinners, I’ve also been making a big batch of whole grain cereal that lasts me all week. OK, I confess. I hate the word porridge. It sounds gross.
I’m not sure how else to describe this though because it’s not really oatmeal. It’s not rice. It’s not cereal. Calling it whole grain porridge is just uhhhh. So call it what you like, but it’s warm, filling and easy to make in a big batch. I cook it while I’m grilling the meat and then just portion it into plastic containers to grab during the week.
Hot Whole Grain Cereal
- 6 cups water
- 1/4 cup (50g) millet
- 1/4 cup (15g) wheat bran
- 1/4 cup (42g) black rice
- 1/2 cup (82g) brown rice
- 1/2 cup (40g) old fashioned oats
Bring the water to a boil in a large pot with a lid. Add the grains and stir to combine. Partially cover and cook for 40 – 50 minutes until most of the liquid is absorbed. Stir every now and then and check on it to make sure it doesn’t overcook. Remove from heat.
Makes 6 servings of about 1 cup each at approximately 141 calories – 4g protein, 29g carbs, and 1g fat.
- This cereal is really versatile so use the grains that you have in any combination. Quinoa, wheat berries, rices, and others. Aim for about 1 3/4 cups total grains and you’ll be good.
Just open the fridge, grab and you’ve got breakfast. Make it sweet with toppings like peanut butter, berries, coconut, jelly, sugar. Make it savory with mushrooms, onions, BBQ sauce, peppers, jalapenos. You can eat it cold or hot. It’s that easy!