Every year when the weather turns cooler, we turn to heartier breakfasts. We’re partial to hot grain cereals for those breakfasts. There have been a slew of them, that I have shared here in the past, all very good. So why am I doing another one?? Because this one is different!
The hot breakfast cereals in those past blogs were composed of only one or two grains and usually some fruit. This one combines three grains with dates and cinnamon. We make a batch of it, portion it into servings, then reheat the individual portions as desired. It makes for a quick, warm, and hearty start to our cool weather mornings!
Three Grain Cereal with Dates
Three-Grain Cereal with Dates (adapted from foodandwine.com) Active Time: 15 mins, Total Time: 40 mins, Yield: 4 servings
Ingredients:
- 1/3 cup pearled barley
- 1/4 cup quinoa
- 6 ounces Medjool dates (about 8 dates with pits)
- 1 cup quick-cooking rolled oats
- 1/2 teaspoon cinnamon
- blueberries, walnuts, and maple syrup for serving
Directions:
In a medium saucepan of salted boiling water, cook the pearled barley over moderate heat for about 30 minutes, until tender. Drain the barley in a colander and shake off all of the excess water.
Cook & drain the barley.
Meanwhile, in a small saucepan, combine the quinoa with 1/2 cup of water and a pinch of salt and bring it to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes.
Cook the quinoa.
Pit the dates. In a small, heatproof bowl, cover the dates with boiling water and let them stand for 1 minute. Drain the dates in a colander and let them cool. Chop the dates into 1/2-inch pieces.
Soak the dates to soften them.
In another medium saucepan, bring 2 cups of water to a boil. Add the oats and a pinch of salt and cook over moderate heat for 4 minutes, stirring constantly. Add the cooked barley and quinoa, cinnamon and half of the chopped dates and cook, stirring, until the mixture has thickened, about 3 minutes.
Add the barley, quinoa, dates, and cinnamon to the oats as they cook.
Spoon the cereal into bowls and sprinkle with the remaining dates. Serve with blueberries, walnuts, and maple syrup, if desired.
Serve with blueberries . . .
. . . walnuts, and/or maple syrup, if desired.
The cooked barley and cooked quinoa can be made ahead of time and refrigerated separately for up to 5 days.
Three grains, fruits, and nuts make for a great start to our day! ~Linda
Three-Grain Cereal with Dates (adapted from foodandwine.com) Active Time: 15 mins, Total Time: 40 mins, Yield: 4 servings
Ingredients:
- 1/3 cup pearled barley
- 1/4 cup quinoa
- 6 ounces Medjool dates (about 8 dates with pits)
- 1 cup quick-cooking rolled oats
- 1/2 teaspoon cinnamon
- blueberries, walnuts, and maple syrup for serving
Directions:
In a medium saucepan of salted boiling water, cook the pearled barley over moderate heat for about 30 minutes, until tender. Drain the barley in a colander and shake off all of the excess water.
Meanwhile, in a small saucepan, combine the quinoa with 1/2 cup of water and a pinch of salt and bring it to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes.
Pit the dates. In a small, heatproof bowl, cover the dates with boiling water and let them stand for 1 minute. Drain the dates in a colander and let them cool. Chop the dates into 1/2-inch pieces.
In another medium saucepan, bring 2 cups of water to a boil. Add the oats and a pinch of salt and cook over moderate heat for 4 minutes, stirring constantly. Add the cooked barley and quinoa, cinnamon, and half of the chopped dates and cook, stirring, until the mixture has thickened, about 3 minutes. Spoon the cereal into bowls and sprinkle with the remaining dates. Serve with blueberries, walnuts, and maple syrup, if desired.
The cooked barley and cooked quinoa can be made ahead of time and refrigerated separately for up to 5 days.