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A hearty breakfast for your crisp fall mornings

Callie Yakubisin is here from the Dairy Alliance, making her favorite hot cereal recipe.

Callie Yakubisin is here from the Dairy Alliance, making her favorite hot cereal recipe.

Ancient Grain Hot Cereal

What you’ll need:

  • 1 cup quinoa, rinsed
  • 1 cup steel-cut oats
  • 1 cup amaranth
  • 1⁄2 cup flax seeds
  • 8 cups milk
  • 2 cups water
  • 1⁄2 cup brown sugar
  • 2 tablespoons butter
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1⁄2 teaspoon nutmeg

Instructions:

Coat the bottom and sides of a 6-quart slow cooker with butter. Add quinoa, oats, amaranth, and flax seeds to the slow-cooker insert. Pour in milk and water. Whisk together until well blended. Add sugar, butter, vanilla, and spices. Stir to combine, then cover and cook on low heat for 6 hours. Remove lid and scoop one cup into bowls, pour warm cream or milk over the top, add chopped nuts, fresh seasonal berries, and a drizzle of maple syrup if desired.