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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!

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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).

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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/

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