Whole Grain Breakfast
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Whole Grain Breakfast calories by ingredient
Introduction
This whole-foods breakfast keeps you full all morning! It takes a little preparation but it is worth it. You can find the whole grains pretty cheap in the bulk foods section at a health food store. They'll have the unsweetened dried fruits too, but probably in a refrigerated section. The concentrated fruit sugars in the dried fruit add enough sweetness that you won't need to add any extra sugars. This whole-foods breakfast keeps you full all morning! It takes a little preparation but it is worth it. You can find the whole grains pretty cheap in the bulk foods section at a health food store. They'll have the unsweetened dried fruits too, but probably in a refrigerated section. The concentrated fruit sugars in the dried fruit add enough sweetness that you won't need to add any extra sugars.Number of Servings: 4
Ingredients
-
1/3 cup each whole grains: rye, spelt, and hard winter wheat to make 1 cup whole grain
2 tsp plain soy yogurt
3 cups water
2 cups unsweetened soymilk
1/4 cup each unsweetened dried fruit, diced: mango, papaya, pineapple
1/4 unsweetened coconut\
Buttery spread to serve.
Directions
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.