Warming Winter Cereal

Isn’t it funny that you can get sick of say, brown rice or quinoa, but when you mix the two together it feels like a whole new grain? Gluten-free grains can feel limiting sometimes, and as I found when I paired brown rice with red quinoa for last week’s Meatless Monday dinner, sometimes the trick is just to put two of them together!

I’ve been doing a cinnamon and fruit quinoa bowl for breakfast when the crisp winter mornings demand something warm. But I have to say, it was getting old. Then I came across this Real Deal Cereal recipe from the wonderful My New Roots, which was similar to what I was doing except, yep, you guessed it – she combined two grains.

I added millet to my normal quinoa mix and Voila! Like magic, this dish went from good to GREAT. The millet added a slightly crunchier texture next to the soft quinoa and the combination satisfied every single one of my senses.

Lately, I have been trying to express to my clients that they can eat any of the cleansing items I give them at any time of day. But gosh, we humans like order and if I list something as “Breakfast” my clients have a really hard time accepting that they can eat it for dinner. But this recipe defies all those odds. It’s so yummy, my clients would eat it morning, noon and night.

It’s not only delicious, it makes life simple, too. You can cook the grains ahead of time and they will store in your fridge for up to a week. Simply take out one serving from the fridge, warm it up with your almond milk, sprinkle on your toppings and you’re set. You guys know how much I love a make-ahead dish.

When it comes to toppings, opportunities are endless. I love cinnamon, so I load up on that. Then I add a low-glycemic fruit such as berries, apples or pears. If I’m craving something sweet I may add a drizzle of honey or stevia. My New Roots suggests ground ginger or maple syrup- yum! For some crunch, I may add my homemade gluten-free granola or some raw, chopped nuts.

No matter the toppings I may choose that day, I always add in flax, chia and hemp seeds. If you read my blog post earlier this week on Cleansing Your Fear of Alzheimer’s, here’s a great way to load up on Omega 3’s and get your brain health in tip-top shape.

Flaxseeds are one of the richest foods in Omega 3’s, then chia and hemp seeds. I’ve gotten in the habit of adding flax, chia and hemp seeds wherever I can.

Whether you enjoy this bowl first thing in the morning or after work at night, I hope it leaves you feeling as satiated and warm as it left me. Don’t be shy about playing with the gluten-free grain mixtures, you may find enough combos to keep you happy all winter long!

Warming Winter Cereal

Yields 4-6 servings


1 cup quinoa, rinsed

1 cup millet, rinsed

4 1/2 cups water

pinch of sea salt

1 tsp flax seeds (per serving)

1 tsp chia seeds (per serving)

1/2 T hemp seeds (per serving)


Optional toppings (per serving):

1/2 cup organic berries or 1/2 pear, chopped or 1/2 apple, chopped

1 T maple syrup or 1 T organic raw, wild honey

1/4 tsp cinnamon

1/4 tsp ground ginger

1/4 cup raw chopped nuts or 1/4 cup homemade gluten free granola

1 T shredded coconut

1/4-1/2 cup nut or seed milk of choice


In a small pot, combine grains and 4 1/2 cups water with a pinch of sea salt. Bring to a boil and then reduce to a simmer until water is absorbed and grains are cooked, about 20 minutes. Store in the fridge.

When you are ready to eat, put 1/2-1 cup of the grain mixture into a saucepan with nut or seed milk of choice (or water) and heat over medium until warmed through. Stir in spices and chia seeds. Place in a bowl and top with fruit, sweeteners, nuts and/or hempseeds. Enjoy!