GF Mighty Tasty Hot Cereal
Two years ago I finally gave up eating cereals because they never filled me up and my portions were always 2-3x more than the serving size. As a result, I switched to eating a more nutritious and higher protein breakfast to keep me satisfied until lunch (which is usually 4-6 hours after breakfast).
This hot cereal recipe is one of my favorites to eat because it tastes delicious, highly nutritious and I don't feel hungry for a few hours. Bob's Red Mill sells gluten free hot cereal mix that is easy to make. The original recipe uses water but I prefer using milk because it imparts a creamy texture. I use lactose free milk because I became lactose intolerant with celiac disease (this was really the first persistently noticeable sign for me). You can scale down the quantity or keep the leftovers for the following breakfast.
Ingredients
1 cup Bob's Red Mill GF Mighty Tasty Hot Cereal
3 1/4 cups 1% or 2% lactose free milk (you can use soy, almond, coconut, regular milk, or water)
Approximately (+/-) 1 Tablespoon of agave nectar (you can use honey or sugar)
A few shakes of cinnamon (I get mine from Penzeys Spices because the flavor is intense and I tend to use a good quantity)
Handful of raisins (these are sweet so you can cut down on how much extra sweetener you add, sometimes I leave out the agave nectar altogether)
1/2 teaspoon of butter (you don't have to add this, it makes the dish creamy and helps to fill you up for hours).
Directions
1. Bring the milk, agave nectar and cinnnamon to a boil in a medium sized pot - heat it over medium/high and mix frequently to prevent it from burning on the bottom.
2. Add cereal and raisins.
3. Turn heat to low (simmer), cover and cook for 10 mins. You should stir every 3 mins to get a nice texture at the end. You may need to cook it beyond the 10 mins to get the thick and creamy effect.
4. I serve it in a tea cup because my portion comes out to about 1/2 cup that way. This stuff is very rich so you don't need to eat a lot of it, but I sometimes go for seconds.
This hot cereal recipe is one of my favorites to eat because it tastes delicious, highly nutritious and I don't feel hungry for a few hours. Bob's Red Mill sells gluten free hot cereal mix that is easy to make. The original recipe uses water but I prefer using milk because it imparts a creamy texture. I use lactose free milk because I became lactose intolerant with celiac disease (this was really the first persistently noticeable sign for me). You can scale down the quantity or keep the leftovers for the following breakfast.
Ingredients
1 cup Bob's Red Mill GF Mighty Tasty Hot Cereal
3 1/4 cups 1% or 2% lactose free milk (you can use soy, almond, coconut, regular milk, or water)
Approximately (+/-) 1 Tablespoon of agave nectar (you can use honey or sugar)
A few shakes of cinnamon (I get mine from Penzeys Spices because the flavor is intense and I tend to use a good quantity)
Handful of raisins (these are sweet so you can cut down on how much extra sweetener you add, sometimes I leave out the agave nectar altogether)
1/2 teaspoon of butter (you don't have to add this, it makes the dish creamy and helps to fill you up for hours).
Directions
1. Bring the milk, agave nectar and cinnnamon to a boil in a medium sized pot - heat it over medium/high and mix frequently to prevent it from burning on the bottom.
2. Add cereal and raisins.
3. Turn heat to low (simmer), cover and cook for 10 mins. You should stir every 3 mins to get a nice texture at the end. You may need to cook it beyond the 10 mins to get the thick and creamy effect.
4. I serve it in a tea cup because my portion comes out to about 1/2 cup that way. This stuff is very rich so you don't need to eat a lot of it, but I sometimes go for seconds.
I tried this because a friend bought it and didn't like it. The recipe on the bag was alright.
ReplyDeleteYou didn't like the recipe I have or you didn't like the cereal? The cereal is bland but I think this recipe puts a lot of flavor into it. However, it's understandable that it might not be fore everyone.
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