If you asked me one of the things I miss most, being gluten free, I would say cereal. When I was a little girl, I tried to have cereal for every meal. Of course, this was not allowed since I grew up with a healthy, balanced diet. I can recall a St. Patrick's day at 7 or 8 year old where I refused to eat the brisket and potatoes on my plate. This was shocking for two reasons. One, I am part Irish. Two, my favorite food for ever and ever has always been mashed potatoes. I really held strong and finally got my way, so I had Lucky Charms for dinner which obviously goes down in history as the best dinner ever. I think I remember it so vividly because it was the only time I ever won that battle. Fast forward to now, sure, I can have gluten free cereal but most of them are made with tons of refined sugar. So aside from a few favorite replacements like gluten free Peanut Butter Panda Puffs and Purely Elizabeth Granola, I have become fond of hot gluten free breakfast cereals.
This recipe is super simple, super delicious, super healthy and surprisingly, super filling. I like to make a big pot of hot gluten free breakfast cereal, save it for the week and add the tasty toppings each time I prepare a bowl. It is also perfect for a simple yet beautiful weekend brunch dish. I love these toppings but you can easily change them up. If you do, share your new recipe back with me, please! #feelinglikeakidagain
Prep & Cook Time: 10 minutes
Fresh From the Market:
- 1/2 c. Blueberries (2 tbsp. per serving)
- 1/4 c. Pomegranate Seeds(1 tbsp. per serving)
From the Pantry or Fridge:
- 1. c.Bob's Red Mill Mighty Tasty Hot Cereal
- 3 1/4 c. Water
- 1/4 c. Coconut or Almond Milk (unsweetened, not full fat)
- Honey (optional for drizzle)
From the Spice Rack:
- 1 tsp. Vanilla Extract
- 1 tsp. Cinnamon
- 1/4 tsp. Sea Salt
- Prepare the hot gluten free breakfast cereal, per the instructions on the bag. Bring the 3 1/4 c. water to a boil (a sprinkle of sea salt is optional). Add the 1 c. gluten free breakfast cereal, cook for 10 minutes and stir occasionally. This will yield 3 1/2 cups.
- Once cooked, add the 1/4 c. coconut or almond milk to make it creamy, plus the vanilla extract, sea salt and cinnamon.
- Measure out each serving (just over 3/4 c. hot cereal) and then add the toppings so they don't get soggy. Top the gluten free breakfast cereal with blueberries, pomegranate seeds and honey (optional). You can even sprinkle more cinnamon on top for extra flavor. Yum!
Since Holly is gluten free, too, and because of her obsession with food every second of the day, she is allowed to lick the bowl when I make this on the weekend. You can also easily bring this to work by keeping the hot cereal in a glass container and bringing unopened crates of the berries and seeds. If you have leftover blueberries or pomegranate seeds, try these delicious recipes!