If you're into baking or
hot breakfast cereal then you're probably familiar with one or more of the many different types of oats.
Incorporate flax seeds, wheat germ, or old - fashioned oats into homemade muffins, granola bars, and waffles or experiment
with hot breakfast cereals like Overnight, Slow Cooker, Apple Cinnamon Steel - Cut Oatmeal.
But amaranth, butter and honey is one of my favorite whole grain flavor combinations (it makes a
great hot breakfast cereal) and so I decided to stick with butter.
The good news is that there was something even better: this simple, spiced,
hot breakfast cereal made with Ethiopia's favorite grain.
This versatile product can be eaten as
a hot breakfast cereal, the Italian entrée polenta, the supporting role in the American South's classic shrimp and grits, or as a base for a cheesy breakfast casserole.
It can be served in salads, soup and pilafs, or as
a hot breakfast cereal.
I was just looking on the box and it said that it can be used as
a hot breakfast cereal and in pudding.
The base of
this hot breakfast cereal is your favorite nut milk mixed with açaí juice (which I've never had before, but has a lovely thickness to it, plus it's loaded with an insane amount of nutrients).
Plus, it's amazingly versatile: Quinoa can be added to soup or vegetarian chili during winter months, served with brown sugar and fruit as
a hot breakfast cereal, or tossed with vegetables and a vinaigrette to make a refreshing summer salad.
This was a real double revelation for me: the hot quinoa as
a hot breakfast cereal and using avocados for breakfast as well.
Use it for
a hot breakfast cereal or add uncooked quinoa to breads for a delightful crunch.