Home Allergy Friendly Cookie Dough Breakfast Cereal

Cookie Dough Breakfast Cereal

March 12, 2016

Cookie Dough Breakfast Cereal? Intrigued? How could we not be? Whole grain millet and a handful of cashews are set to soak overnight. The next morning is when the cookie magic happens!

cookie-dough-hot-breakfast-cereal-gluten-free-dairy-free-02-hero

Cookie Dough Breakfast Cereal, go ahead, indulge.

Feeling the need to change your breakfast routine up? Then give this whole grain Cookie Dough Breakfast Cereal a whirl. It was inspired by a Creamy Millet Hot Cereal over at Meaningful Eats.

The making of this Cookie Dough Hot Breakfast Cereal starts then night before. Millet and your choice of nuts are soaked overnight and then rinsed, blended and cooked in the morning. The result is a very smooth (almost baby food-like) porridge. If you love sticky oatmeal, you’ll likely be a big fan of this breakfast bowl. Half of our family loved the super-smooth texture, the other half not-so-much. The next time I make this I think I will experiment with pulsing the millet and nuts in the blender to achieve a coarse meal—versus blending it super-smooth. This may give the other half of the family a more agreeable texture.

I used Bob’s Red Mill Whole Grain Millet and Enjoy Life Chocolate Chips (affiliate links).

cookie-dough-hot-breakfast-cereal-gluten-free-dairy-free-01-hero

Cookie Dough Breakfast Cereal

Prep Time: 8 hours

Cook Time: 10 minutes

Yield: Serves 4-6

Ingredients

  • 3/4 cup whole grain millet
  • 1/3 cup raw cashews (or nut of choice)
  • 1/2 teaspoon apple cider vinegar
  • 3 tablespoons butter or other healthy fat
  • 2-4 tablespoons coconut sugar or brown sugar
  • 2 teaspoons gluten free vanilla extract
  • 1/2 heaping teaspoon baking soda
  • 1/4 heaping teaspoon salt
  • Walnuts or pecans, chopped
  • Non-dairy chocolate chips
  • Non-dairy milk

Instructions

    The Night Before:
  1. Place the millet and cashews in a bowl and cover with water. Stir in the apple cider vinegar. Let sit overnight.
  2. In the Morning:
  3. Drain and rinse the millet and cashews. Place into the carafe of a high-speed blender along with 4 cups of water, butter, sugar, vanilla extract and baking soda. Blend until smooth.
  4. Pour mixture into a large saucepan and cook over medium heat, whisking constantly. Cook until porridge thickens. Reduce heat to low and continue to cook, stirring occasionally, for 5 minutes.
  5. Serve warm with 1-2 tablespoons each of walnuts and chocolate chips, and a drizzle of milk.
http://www.floandgrace.com/cookie-dough-breakfast-cereal/

cookie-dough-hot-breakfast-cereal-gluten-free-dairy-free
20 comments

More Good Stuff

20 comments

Rebecca @ Strength and Sunshine August 23, 2016 at 11:25 am

Now that’s a fun breakfast bowl! Love millet!

Reply
Alexa August 23, 2016 at 6:25 pm

Rebecca, I have a lot to learn on how to use these grains in forms other than ground in to flour. I’ve made some hot cereals out of whole grain teff. Quite nutty, quite interesting.

Reply
amanda -runtothefinish August 23, 2016 at 11:52 am

Everything about this sounds dreamy, except for once I can lick the bowl and spoon totally guilt free!

Reply
Alexa August 23, 2016 at 6:23 pm

Yes, yes, YES. Totally guilt free.

Reply
Cricket Plunkett August 23, 2016 at 12:41 pm

Those pictures are stunning and the recipe sounds delicious!

Reply
Alexa August 23, 2016 at 6:23 pm

Thank you Cricket!

Reply
Kelly @ TastingPage August 23, 2016 at 2:43 pm

Now THAT’S how you should start your day. Love it!

Reply
Alexa August 23, 2016 at 6:22 pm

I think so, too!

Reply
Laila August 23, 2016 at 7:22 pm

Gorgeous shots! And you had me at cookie dough!! Have you tried using another nut other than cashews and have had equal or similar success?

Reply
Alexa August 24, 2016 at 11:46 am

Thanks Laila! I have not tried other nuts yet, but am certain almonds would work … maybe even a little pumpkin seed or coconut?

Reply
Alisa Fleming August 23, 2016 at 8:57 pm

You really know how to merge healthy “new” foods with old comforts Alexa. I adore millet and definitely see this breakfast in my future.

Reply
Alexa August 24, 2016 at 11:44 am

Why thank you Ms Alisa! I suppose I do have a think for comfort food but still want to fit in my jeans.

Reply
Lauren Gaskill August 24, 2016 at 10:52 am

I LOVE cookies and I love everything about this! Making soon and pinning!

Reply
Alexa August 24, 2016 at 11:43 am

I thought there would be some who could not resist the cookie for breakfast thing! 🙂

Reply
Nutrimom August 24, 2016 at 1:27 pm

OHHHH MY GAWHHHH!!!!!!!! Yes, just yes!!

Reply
Elle @ Only Taste Matters August 24, 2016 at 1:29 pm

Oh yeah. That is breakfast perfection right there. Now that would get me out of bed!

Reply
Alexa August 24, 2016 at 2:37 pm

Oh Elle, it’s been REAL hard this week. Back to school has laid me flat. It takes all I have in me to get out of bed in the morning! Imagine my poor kids. Maybe this cereal is in order.

Reply
Georgianna August 25, 2016 at 10:41 am

What a unique recipe. Does the apple cider vinegar alter the taste a lot or is it subtle?

Reply
Alexa August 25, 2016 at 11:44 am

Great question! I soak grains with a splash of vinegar. It helps breakdown the difficult to digest phytates. Acid mediums (like vinegar or lemon juice) initiate the culturing/fermenting process that enables phytase be released. At the end of soaking I rinse the grains of the vinegar and soaking water.

Reply
Sharon @ What The Fork Food Blog August 25, 2016 at 12:12 pm

This sounds delicious! And your pictures are amazing!!

Reply

Leave a Comment