Baked Cereal
From Self-sufficiency
Revision as of 23:45, 17 February 2010 by Jontas (Talk | contribs) (Created page with ''''Ingredients:'''<br/> 1/2 cup whole wheat<br/> 1/2 cup pearl barley<br/> 1/2 cup oat groats<br/> 1/2 cup millet<br/> 3/4 teaspoon salt<br/> 4-1/2 cups water<br/> Combine all i…')
Ingredients:
1/2 cup whole wheat
1/2 cup pearl barley
1/2 cup oat groats
1/2 cup millet
3/4 teaspoon salt
4-1/2 cups water
Combine all ingredients in a 2 quart casserole. Cover with a glass lid or aluminum foil. Bake overnight at 150o to 200o. Serve with honey and milk. Refrigerate unused portion in an airtight container.
Other good combinations:
1/3 cup each whole wheat, pearl or hulled barley, oat groats, millet, triticale, rinsed quinoa.
1/2 cup each whole wheat, pearl or hulled barley, oat groats, triticale.
1/2 cup each whole wheat and pearl or hulled barley plus 1/4 cup each oat groats, millet, amaranth, rinsed quinoa.
Wheat Free Cereal – 2/3 cup each oat groats and barley plus 1/3 cup each millet and amaranth.
