- almonds, sliced, for topping, as desired
- 1 1/3 cup Hodgson Mill Multi Grain Cereal with Quinoa & Flax
- 5 Medjool dates, pitted and sliced
- pinch salt
- 2 Tbsp honey
- 1 tsp orange zest
- 2 Tbsp orange juice, fresh
- 1 tsp cinnamon, ground
- honey, for drizzling
- dates, pitted, chopped, as desired
In a medium-sized saucepan, combine the milk, water, Hodgson Mill Multi Grain Cereal, honey, dates and salt. Bring the mixture to a boil over high heat and then reduce the heat to medium-low and cook for 2-3 minutes or until the liquid has been absorbed and the cereal has thickened. The dates will sink, so it’s important to keep stirring the cereal as it cooks or they could scorch on the bottom. Stirring also helps the dates blend into the grains and gives the cereal a creamy texture.
When the cereal has thickened, remove the pan from the heat and add the orange zest, orange juice and cinnamon. Stir everything together and portion out what you want to eat into bowls. Leftover cooked cereal can be kept in an airtight container in the refrigerator for 2-3 days and reheated as needed. Right before serving, top each bowl of hot cereal with a drizzle of honey, a sprinkling of sliced almonds and a few diced dates. Eat immediately.
Makes 4-5 adult-sized portions
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