- 1/2 cup Hodgson Mill Multi Grain Cereal with Quinoa & Flax
- 1/2 cup water
- 1 cup canned light coconut milk, (plus more for serving)
- 1/4 tsp. ground cinnamon, (plus more for serving)
- 2 tsp. brown sugar
- 2 Tbsp. pure maple syrup
- 2 Tbsp. walnuts, coarsely chopped
In a medium, microwave-safe bowl, combine the cereal, coconut milk, water, and cinnamon. Microwave the mixture on high for 3 minutes and 30 seconds, stir and cook again for 30 more seconds. If the cereal still looks noticeably thin, microwave it for another 30 seconds. As the cereal cools, it will thicken up– similar to the consistency of cooked oatmeal.
Be sure to use a bowl that has fairly high sides when preparing this recipe. The cereal will rise as it cooks and can potentially boil over and cause a mess in the microwave. Allow for at least three inches of space between the liquid and rim of the bowl to be safe.
Also, regular milk can be used instead of coconut milk if preferred. I like the creaminess coconut milk adds, but it’s not essential.
Scoop the hot cereal into two bowls and top with brown sugar, maple syrup, and chopped walnuts. Drizzle each serving with coconut milk and an extra shake of cinnamon and breakfast is ready.
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