Plenty of energy in this breakfast bowl. Seven grains (hard red wheat, oat groats, triticale, barley, rye, soft white wheat and spelt) along with some flax seed are mixed with roasted sweet potato, walnuts, nut milk and some sweetener for a delicious, hot cereal. Wheat Montana Farms and Bakery 7-Grain Cereal is a great product. Check out Wheat Montana for store locations and distributors. Bob’s Red Mill has a five-grain cereal if you can’t find Wheat Montana Farm and Bakery products.
Roast the sweet potato the night before to save time in the morning. Ones that are about 3 inches in diameter take about 45 minutes in a 425 degree oven. Whenever I roast sweet potatoes I usually roast a couple of extra ones to have for breakfast.
- ½ cup of cereal
- 1 cup of water
- Pinch of salt
- I cup of cubed roasted sweet potato
- ¾ cup of chopped walnuts
- Malted barley (or maple syrup) to taste
- Almond or coconut milk to taste
Bring the water to a boil. Add the cereal and salt and turn down the heat to medium-low. Stir to make sure that all the grains are separate. Cook for three minutes and then add the roasted sweet potato and the walnuts. Cook for another two minutes. Turn off the heat and put the lid on the pan and let rest for a couple of minutes.
This recipe makes two servings. Divide the cereal into two bowls. Add some warm milk and malted barley (or maple syrup) to taste to each bowl.