Okay, real food lovers, I’ve got a recipe for you. Amazingly versatile, it’s a cold breakfast cereal and quick-cooking hot oatmeal rolled into one.
And, to top it all off, it’s inspired by Nourishing Traditions (a FoodRenegade Must Read).
I don’t know about you, but I was addicted to cold breakfast cereals. I went for the “healthy” brands like Kashi, Back to Nature, or Mom’s Best. Even after deciding to only eat sprouted, soaked, or fermented grains, my family still had a hard time giving the morning ecstasy up. Our turning point was learning that the process of extrusion — so useful to make all those fun breakfast cereal shapes — makes the oils in the grain go rancid. The image of my beloved, healthy breakfast cereals being deodorized to hide their vile secret sent shock waves through my system.
We stopped eating cold cereals cold turkey.
That’s when I started wondering how to create a cold breakfast cereal that was wholesome. Plenty of folks make homemade granola, and I supposed I could go that route. But soaking the rolled oats only to dehydrate and bake them again later seemed like work.
So, this is what I came up with. The great news is that when it’s cold and served with raw honey and milk, it’s an entirely raw and fermented food!
Easy NT Friendly Cold Cereal/Instant Oatmeal
4 cups of steel cut oats (where to find quality oats & grains)
1 quart of yogurt (where to find good yogurt)
1 cup of dried fruit (I use raisins)
1 cup of unsweetened coconut slivers (where to find coconut products)
1 cup of seeds or nuts (I use raw sunflower seeds) (where to find raw, soaked, or sprouted nuts & seeds)
Mix the oats and yogurt in a large bowl, cover, and let sit overnight. In the morning, mix in the other ingredients. Keep stored in your refrigerator in an airtight container for 3-4 weeks.
TO SERVE COLD: Scoop into bowl, drizzle with raw honey, pour in raw milk. Enjoy!
TO SERVE HOT: Mix equal amounts of cereal and water in a bowl.
Microwave on High for 3-6 minutes, depending on your microwave and desired consistency. Or, cook on a stove until boiling or desired consistency is reached. Add a pat of butter, a dash of cinnamon, and a drizzle of raw honey or maple syrup. Stir and enjoy!
ETA: Please note the secrets to this recipe are twofold. 1) Use equal parts of steel cut oats to yogurt. This way you can make this in whatever quantity will keep your family in cold and hot cereal for two or three weeks, and 2) Sweeten with honey or maple syrup — not unrefined sugar or stevia. You need a strongly flavored sweetener to blend well with the sour of the plain yogurt and make the cereal pleasantly tangy.