CFD Publications

BAKED CEREAL

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 150^o to 200^o.  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.

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Copyright © 2004 - 2011 Cheryl Driggs
Last modified: 01/14/2012