Apr 26, 2011

Buckwheat Amaranth Oatmeal

    This warm, breakfast cereal was delicious. The amaranth gives it a distinctive flavor, one that I like. It had a subtle hint of cinnamon and was the perfect thing to start my rainy day with. Cale enjoyed it as well. He prepared his a little differently; he stirred some strawberry syrup into it and topped his with a little bit of fresh cream. I tasted his...amazing. Very sweet and creamy. This cereal is a protein and fiber power-house. One bowl of this whole-grain cereal has more protein than an egg and a lot more fiber. It is the perfect way to start the day. 
    A great time saver for our busy morning rush is to double this recipe on the weekends. Then, during the week, I add a little water to the already cooked grains and gently reheat on low, stirring as needed. It takes less than 5 minutes for a warm bowl of whole-grain breakfast cereal. I hope you enjoy it as much as we do. 

Note: If you are avoiding gluten, buy gluten-free oats or skip them entirely and increase the buckwheat and amaranth by 1/4 cup each.

Buckwheat Amaranth Oatmeal
4 Servings

3/4 cup whole buckwheat
1/2 cup amaranth
1/2 cup rolled oats
1 cinnamon stick
4 cups of water*

To prepare: toast buckwheat by stirring grains in a dry saucepan over medium heat until warm. Add amaranth and continue stirring until it smells toasty, and you hear tiny pops (that is the amaranth.) Add the oats and stir again.

Add cinnamon stick and water to the grains. (If a smoother, softer consistency is desired, increase the amount of liquid by a cup.) Bring to a boil over medium heat. Reduce heat to low and cover. Cook for about 20-25 minutes, or until all the liquid is absorbed and the grains are soft.

*You can substitute part or all of the water with apple juice for a sweeter, apple-tasting cereal. The nutrition information is for water.

Nutrition: per serving: 273 calories; 1g fat; 52g carbohydrates; 7.5g fiber; 10.2g of protein

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