Whole Grain Breakfast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/3 cup each whole grains: rye, spelt, and hard winter wheat to make 1 cup whole grain2 tsp plain soy yogurt3 cups water2 cups unsweetened soymilk1/4 cup each unsweetened dried fruit, diced: mango, papaya, pineapple1/4 unsweetened coconut\Buttery spread to serve.
The night before:
*Grind grains in a blender or food processor until most are cracked (a lot of will turn to a flour consistency). Transfer to a bowl, then stir in 1 cup water and 2 teaspoons soy yogurt (plain). Cover and leave on counter overnight.
*Chop your dried fruit to smaller-than bite sized pieces (they'll plump when you cook them). Keep them in a separate bag or bowl until the morning.
The next morning:
*Put grains and fruit in a sauce pan. Add 2 cups water and 2 cups soy milk. Simmer over lowest heat for 60 minutes, stirring occasionally.
*To serve, add 1 Tsp buttery spread.
Makes about 4 one-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GALINKZOO7.
*Grind grains in a blender or food processor until most are cracked (a lot of will turn to a flour consistency). Transfer to a bowl, then stir in 1 cup water and 2 teaspoons soy yogurt (plain). Cover and leave on counter overnight.
*Chop your dried fruit to smaller-than bite sized pieces (they'll plump when you cook them). Keep them in a separate bag or bowl until the morning.
The next morning:
*Put grains and fruit in a sauce pan. Add 2 cups water and 2 cups soy milk. Simmer over lowest heat for 60 minutes, stirring occasionally.
*To serve, add 1 Tsp buttery spread.
Makes about 4 one-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GALINKZOO7.
Nutritional Info Amount Per Serving
- Calories: 352.2
- Total Fat: 14.4 g
- Cholesterol: 0.0 mg
- Sodium: 77.8 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 7.6 g
- Protein: 15.8 g
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