Okay ~ you know breakfast is an important meal, and you know you should be eating it consistently. But if you have to open a boring box of cold cereal one more time you are going to scream. Not to mention that it would be nice to eat something hot on cold mornings. But who in this day and age has time to fix such a luxury? It’s all you can do to get out the door on time. And please don’t mention crock pots, because cleaning those is no picnic, either!
Relax. I have the solution for you. It’s quick ~ the clean-up is easy ~ what more could you ask for?
Sunrise Cereal originally came to me from hubby’s Aunt Ann. It was designed to be baked for an hour in the morning! Yikes! I was never ahead of the game to pull that one off. Hungry children demanded food much faster. Then someone told me about baking cooked cereals overnight in the oven. What a marvelous plan! You wake up to breakfast finished and waiting for you. And it’s very forgiving – baking for 8-12 hours with little change in the finished product. (The full 12 hours will give you a slightly crispy outer layer and a harder-to-clean casserole dish, though.) I needed to adjust the amount of water from the original recipe and add some vanilla and, perhaps, sweetener – that was all. Perfect.
My hungriest teen son is very happy when he sees I’ve made this. My food-fussy youngest son isn’t impressed by it. Each person is so very different in their tastes! If you like cooked grains, you’ll enjoy this cereal. And don’t be afraid to play with your food. 🙂 Try making it more than just “cooked cereal.” When you add your non-dairy milk, use dark chocolate almond milk instead! Or coconut (my favorite thus far is Silk’s brand)…or BOTH for a Mounds bar flavor. Make some sweetened raspberry sauce, or use jam, with coconut milk for a taste treat. When Silk’s eggnog or Pumpkin Spice are in season, use those in place of the other milk – but you might not need sweetener with those. Or drizzle some natural peanut butter over it all…and maybe a sprinkling of chocolate chips and chopped bananas? Maybe plain berries and/or nuts. I’m sure you can think of other interesting combinations. Who says breakfast can’t be fun? 🙂
This recipe calls for specific grains, but I’ve found you can mix and match if you don’t happen to have certain ones on hand. Each dish then becomes individualized – complete with different textures dependent on the grains you choose. You can also vary the amount of water if you like a different consistency for your cooked grains – creamier or chewier. The last picture shows the creamy texture I got with the full amount of water and substituting steel-cut oats for the bulger wheat. (Please note – you may used pearled barley instead of the hulled barley, but it’s the refined version – like white rice instead of brown.)
- 1/4 c. each – brown rice, oatmeal/rolled oats, millet, hulled barley, and bulger wheat (or other grain) ***Please note
- 3/4 tsp. salt
- 4 1/2 c. water
- 1 tsp. vanilla
- 1/2 tsp. stevia or 1/2 c. other sweetener (optional)
Rinse and drain in a fine mesh strainer the barley and millet. Combine all ingredients in a 2-qt. casserole dish the night before. Cover with foil, or use the lid of the casserole if it has one. Bake at 200° overnight. Fluffy and nice as soon as you wake up!
You may add raisins – if so, add a bit more water. Serve with non-dairy milk, sweetener as desired, and any add-ins you like.
Optional – mix everything the night before, decreasing water to 3 1/2 c. Pop into a 350° oven in the morning for 1 hour.
Any leftovers can be refrigerated and microwaved the next day with good results. Mash in your bowl and serve with non-dairy milk and any sweetener you wish. If you prefer not using a microwave, put the amount desired in a pan with some non-dairy milk (and optional sweetener) and use a potato masher to thoroughly mix things and reheat on the stove. I regularly prepare a double batch of this for J and I to eat for several days.
***Note: My family doesn’t care for bulger, so we substitute steel-cut oats for texture and extra creaminess. You could just add extra rolled oats if you don’t want the chewier texture. If you aren’t looking for a creamier version, use the bulger, or just increase one of the other grains, or all of them to make up the extra 1/4 c. – or throw in a different grain completely. This recipe is very flexible.
For a gluten-free version ~ Omit bulger and barley. Substitute 1/4 c. steel-cut oats for the bulger and an extra 1/4 c. millet for the barley.