Ancient Grain Breakfast Bowls

We share two basic recipes for ancient grain breakfast bowls then show and discuss the different possibilities for add-ins to increase nutrition and appeal.
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[@marlynejoiner7808]

Dear Jim and Pam, I am really enjoying your videos. My husband and I have been eating steel cut oats three times a week for years now. Recently I began realizing that I feel better throughout the day when I have oats for breakfast, so I started having them almost every morning with a little milk, sugar or honey and fruit. The more fresh fruit I use the less sugar! Yeah me. Have a great retirement, congratulations.

[@lissyperez4299]

Hi! How do u crack the grains? Here's an idea, I guess you can use this for either breakfast or lunch. A restaurant here called Sweet Tomatoes used to have a grain salad, using cooked barley with black beans and cooked frozen mixed vegetables and a vinaigrette dressing, it was delicious! With the black beans, I use olive oil and vinegar salt and pepper, chopped red onion, and some oregano and cumin because of the black beans. I guess you can use any type of bean in there or any grain.

[@nancyst.john-smith3891]

Sounds delicious!!

[@Feribrat99]

yeah that was a good salad.

[@sandys.1891]

I loved eating at Sweet Tomatoes. I miss that restaurant.

[@Vivaldilover]

Thank you for leaving your videos and not deep sixing them! Ohhh to be able to spend a day, or two, or three... Just cooking and kearning from you. Kathryn Arizona USA

[@marlameyer460]

Thanks! Fantastic necklace.

[@denisemendenhall32]

Congratulations on your retirement! I retired 3 years ago today and love it!

[@Dee-cp7et]

Happy New Year, Rose Red Homestead. Thank you for all your hard work, the research and videos that you've done to help so many. Blessings to you and your family and your entire community in the coming year.

[@lisagoldberg5178]

Pam and Jim, thank you both for sharing your abundance of knowledge. You are such an inspiration. You have given me so many great ideas this year! Happy New Year to you both!

[@tribalwoman138]

I grew up a vegan my parents and grandmother were vegans as well, and we ate all of these grains for any meal. I love them all. It's so nice to see other people eating them. Along with many other grains also. I love making barley soup, Ingera made with Teff, I have tons of cookbooks with all of these grains and more. yum. Thank you for sharing all of your knowledge. I really appreciate you doing this and your husband for filming.

[@RoseRedHomestead]

You are welcome. Thanks for your comment.

[@gratefulprepsnj]

Such great info I’m learning so much here. With bananas, I put them in the fridge once ripe. The skin turns brown but the fruit does not. I often eat half a banana by cutting in half, leave skin on uneaten half, and put it in the fridge. It’s fine the next day.

[@grantleon6736]

My parents do the same, if they have a 1/2 of a banana.

[@patk2502]

I love avocado toast but never tried a poached egg on top. Can’t wait to buy some avocados tomorrow! Thanks, Pam! Hope you and Jim are enjoying retirement! Happy 2023!

[@Chellees]

Pam, another Great video!! These breakfast bowls look Fantastic!! As a diabetic, I unfortunately have to skip the grains, but every morning I make, what I call, an egg scramble. I cook just a bit of bacon, or ham. While the bacon is cooking I add chopped onion and bell pepper to a bowl and microwave them for 3 minutes. I then take a few eggs, add the cooked bacon, onions, bell pepper, mushrooms, spinach, a little shredded cheese, and a little heavy whipping cream - scramble them all together and cook in a frying pan until done. I add a bit of Franks Hot Sauce on top before serving! Yummmmmmmm!❤️😊

[@derekwalters4980]

Up until the pandemic hit, I used to swim at one of our local VA hospitals in the evening. We had one of the lifeguards who was only 22yrs old, he was a student, and he would eat one of these ancient grain bowls at night for dinner. He had this small plug in cooker that had separate compartments for cooking two different things, he'd bring fresh cut veggies, and kept the grain mix in his locker in the lifeguards locker room. He's toss them in this portable cooker (it actually had a handle and a case for travel), and his dinner would be cooking while he was working. I didn't even think much about what I was eating when I was his age, let alone cook at work! He'd also make these amazing fresh salads, and use the grains instead of croutons. So many young people are far more health conscience than I was in my younger days. I like the way you make up a lot and put it in the fridge so you can just grab the cooked grains and make up your bowls, so you don't have to cook every morning, or for a later meal.

[@meadowview300]

Thank you two for all you do! My family benefited so much in 2022 and know we will in 2023 ❤ God’s Blessings always and wishing you a wonderful New Year!

[@sandiv2655]

I love this! How do you crack the grains?

[@cindymillion5595]

Yes..PLEASE someone tell us how to crack these grains😁I’ve got 10 7 gallon buckets of all types of grains and I’m dying to try these recipes 🤣

[@charlesbower5254]

I've never tried these kinds of hot cereals ... Just your regular oatmeal (which I love) but my mom growing up never fed us any kind of hot cereals like these ... I know I'm not a fan of quinoa but the others are something I would like to at least try... Thank you for the amazing information that you two share with us ... I have truly learned so much.

[@DarleneDeSilva]

Stir fry on top would be so yummy.

[@joannecannella4948]

HOW DO YOU CRACK THE GRAINS? These look wonderful. I love hot cereals. I’ve just started making muesli which is like an overnight oatmeal with dried fruits and nuts and seeds.

[@joycejackson9202]

The same way you crack nuts

[@dalegaa4094]

Familia is a muesli type cereal available in many grocery stores in the cereal aisle.

[@jholcomb9052]

@@dalegaa4094 I used to buy Familia for my kids when they were little! They loved it. Now I make my own muesli.

[@CircleCityCarnivore]

I love savory grains with sauteed onions, garlic, mushrooms, and sweet bell peppers topped with a runny egg!

[@ltodd79]

Very timely for me. I've been looking for a new hot cereal for cold winter mornings!

[@smallspaceswithGloria]

O I’m so glad you are keeping them, the older videos 😊

[@RoseRedHomestead]

Glad you like them! Jim

[@janicecirksena8300]

I love your videos. You are an excellent teacher with so much useful information. Thank-you!!!

[@valentinebride537]

I absolutely love your channel and all the knowledge you share ! You also definitely have a gifting for teaching! So grateful you didn’t “retire “ from KZbin . Love ancient grains . Here is what I love to do … I cook quinoa in coconut milk . And then drizzle a little bit of maple syrup on it and pecans . It’s delicious warm and cold! Almost tastes like dessert ! Happy New Year Ann and Jim !

[@RoseRedHomestead]

You are so welcome and thank you for watching our channel. Have a Great New Year, too. Jim

[@redwoodsgal]

I make a giant breakfast cookie with one ripe banana, 1 cup oats, dash of cinnamon, 1 teas vanilla and handful each of raisins and dark chocolate chips. Mix bake in toaster oven 12 mins grab and go, with my smoothie

[@lynw758]

Sounds wonderful! I am going to try this recipe soon. Thank You @redwoodsgal

[@danniemcdonald4903]

Happy New Year, Pam and Jim! Thank you for all of the hard work that you put in to making these videos!

[@RoseRedHomestead]

Have a safe Happy New Year, too! Jim

[@laureldemain7589]

Thank you so very much for this lesson. I love whole grains and you have introduced me to a few more. I love making savory grain bowls as well. I love bok choy and cremini mushrooms and use them all the time. As usual, your video is inspirational and I just love you. Julie

[@kimmcvitty3580]

A guid new year to one and all. Happy Hogmanay.

[@karlarapalje7451]

My current grain bowl, until today :) is a cup of warmed cooked red quinoa, 1/2 c of cottage cheese along side, handful of berries, sprinkling of a sweetener topped with cinnamon. - I just love all your videos - and Happy Retirement as well as HNYeve

[@LogCabinArtist]

I LOVE Buckwheat, groats and flour! Not a grain at all! It's a seed! I use it as a hot cereal, I bake with it and add it to recipes!!!❤

[@sandys.1891]

I like buckwheat pancakes.

[@SquishyTheSlime]

I am blessed to have a store called Breadbeckers near me! I have a bucket of Kamut because they told me that it makes fabulous fresh pasta! I can't wait to try it.

[@danbev8542]

Kamut is one of my favorite grains! It’s a big, golden ancient wheat with a mild, nutty flavor. According to Pleasant Hill Grains, “it is higher in zinc, magnesium, selenium, niacin, thiamin and antioxidants than hard wheat and it boasts up to 65% more amino acids, and about 30% more protein than hard wheat. Kamut® is also a good source of dietary fiber and iron. Compared to hard wheat, Kamut® is also higher in its vitamin E, thiamin, riboflavin, phosphorus, magnesium, zinc, pantothenic acid, copper and complex carbohydrate content.” They recommend mixing Kamut and Spelt 50-50 in bread.

[@zakardonnaakalozen5824]

We love freekah. We put it in soups as well as use it for breakfast. My favorite breakfast is with peaches and sweet cream.

[@tribalwoman138]

We make Quinoa with Scottish oats with mango and peaches and oat milk. I rarely use sweetener in my cereals.

[@danielgjb]

I cook the ancient grain in the instant pot. You don't have to presoak and they come out great. Most packages even have the instructions on using the instant pot.

[@bethloomis8961]

One of the things about you that I find so engaging is your sense of food adventure. It's easy for me to get in a food rut, and then I watch one of your videos, and it nudges me to try a new food or technique. Thank you.

[@meryldykstra2538]

Wow. You were raised on cracked grain with milk and a bit of banana. I am 70 and was raised on going down to the kitchen, opening my mother's kitchen cabinet, and choosing a bowl of Trix, puffed wheat or rice, or Cheerios (with milk and a spoonful of sugar.) We grew up "healthy," but geeze...now that I'm on the oatmeal bandwagon in my cottage, one can't help but wonder what might have been...!!!

[@Lulu-he9dp]

Once again, this video is good timing as we're trying to eat healthier and get a little tired of oatmeal even with a variety of toppings. Also, I had purchased some of these ancient grains when my prepping ramped up in the last year or so and needed more ways to use them. I think I would like the savory bowl for lunch or dinner also. Mushrooms and greens are something we're trying to include every day on the diet plan we are using so these would be perfect. Thank you so much for sharing your knowledge and ideas with us. It is so valuable and inspirational! 🙏💕😊

[@suemerritt1679]

Love this! Can't wait to see the bread recipes...🥰

[@cherylboeschen4744]

I love Steele cut oats! Use to eat everyday but now I watch my carbs. I do so miss it! Great video! Thanks! Happy New Year!

[@taytay88]

Looks great 👍 It would be nice to see how you crack and cook them.

[@conniegage2141]

I love cooked grains. Was raised on them. While other kids ate boxed cereal, we had a wholesome breakfast.

[@janarichards5511]

These bowls could probably be cooked over night in a small (1-2 quart size for 1-2 servings) crockpot. I used to make amaranth that way, and continue to do old fashioned oats. In place of water I use cold apple juice, sprinkle the grain with cinnamon and a bit of salt. The juice is sweet but you can add a sweetener if you like. I add large thick slices of a Granny Smith apple. The apple turns to sauce if cut too small. Sprinkle the top with pecans. I set the timer to come on 30 minutes to an hour after I go to bed and turn off about 30 minutes before I get up. I add a little more liquid because of the long cooking time. Seems like crockpots differ in their cooking times, some cook very fast. Another add in to these breakfast bowls could be pumpkin purée with pumpkin pie spices. Dates and nuts are also good.

[@stephanieromero308]

This is intriguing to me. I heard that they are growing ancient grain in Wyoming on a you tube video.

[@CentralPlainsEnt]

There is an attorney out of Michigan that has a lot of videos. What he has done is created a second channel that he calls a vault. When appropriate he moves videos from his main channel into his second channel where they are available as a reference.

[@CC-mf3wh]

This is so neat!

[@secondchancehomestead]

I love you 🌹❤️😘 I have learned so much from you. You inspire me! 🥳 Happy New Year and May God bless and prosper you and yours in the coming months! Happy retirement! Somehow, I think you are going to be busier than ever just sharing your wisdom and knowledge. Thank you for your generosity!

[@RoseRedHomestead]

Happy New Year to you, too! Jim

[@ediemurray1692]

Ty

[@marygallagher3428]

The breakfast grain bowls look yummy!

[@brendamillican8166]

Thanks for another great, informational video. My question would be like a number of others I see asking in the comments…what’s the best way to crack the grain? We grew up eating oatmeal, but that was the extent of it. A very Happy New Year to both of you Pam and Jim as you embark on many new adventures and enjoy your retirement! 🥳

[@cathyann6835]

I use buckwheat flour to make buckwheat pancakes. But with whole grains, our favorite is oatmeal. I used regular old fashioned. I get 2 pint sized jars (for husband and I), and I've saved 2 miracle whip lids to use on them. I measure out a half cup oatmeal in mine and and half cup plus a little more for my husband. I'll sprinkle cinnamon on both. Then I pour boiling water over both to about 1/2 inch over oatmeal, then put on lid and let it set. Then I'll get 2 bowls and I'll core and dice up an apple and split between both bowls. After about 10 minutes, or until water is absorbed, I'll dump the oatmeal out into our bowls. I drizzle honey on top and add a little almond milk. Delicious, simple and no cooking on the stove. Another way to make it is to use banana instead of Apple and some chopped walnuts.

[@querysome]

Those grains look so delicious. You cooked them perfectly.

[@jenniferpackard6558]

Could you share how you crack the grains before cooking?

[@MrsIda]

The savory grain bowl sounds great!

[@bonnie5601]

Happy Healthy New Year Pam and Jim!

[@susanackerman217]

Happy new year!

[@chh6128]

I really like the texture and taste of dried fruits with the grains. Just a nicer texture and flavor to eat. And the dried fruit really adds the perfect sweet. Apples bananas mangoes blue berries raisins plums peaches. Sooo good!

[@ladyblue9278]

Happy New Year🎉 may you enjoy happiness and good health in the New year! Thanks for all you do! I’ve learned so much❤️

[@rebeccaknudsen6190]

Happy new year Pam and Jim! My daughter is always trying to get me to try oatmeal in a savory way. She tells me all her inventions and how filling they are. Thanks for encouraging good things for us to eat![♡♡♡

[@corysmama1]

Ancient Grains are new to me. How do you crack the grain? In my mind, using a rolling pin comes to mind.

[@vikkisoderquist6013]

I saw that in my minds eye too!

[@vickikurtz3645]

Happy New Year!!!

[@tammyseymour8790]

You make it look good

[@kimbowyer7453]

I just started doing steel cut oats. My husband loves this. I cook in my instapot for a quick cook 😊

[@Stephenrsm7600]

How interesting!!! Great video!! Happy New Year to you and yours!!!

[@danbev8542]

What a brilliant video! And what an excellent way to get more whole grains into our diets! I’ve never cracked grains - would a coarse setting of my food mill work? I have soaked various types of wheat and rye grains overnight and cooked them like beans the next day. They are all delicious! Mollie Katzen has a wonderful “Fruited Grain Salad” in her old ‘Enchanted Broccoli Forest’ cookbook. I’ve made it for years as a potluck for camping and parties, where it always makes a hit.

[@ceciliafuentes3299]

Yo are the best.

[@KitchenFairy61]

I love making steel cut oats for breakfast, I have them every day. I make a big bowl about every 10 days and store it in a quart plastic container in the refrigerator. I use freeze dried fuji apples that I buy at Aldi, I break them up into small pieces. I add in almond flour, chopped walnuts, chopped sliced almonds, 1 cup of steel cut oats along with a quart of water, and about a half cup of Splenda for sweetening. I have a very large plastic bowl that I mix everything in and I cook it in the microwave for 15 minutes with the lid on the bowl. The oats boil and swell. Once the mixture is cool, I add in enough oat milk to make it the consistency that I prefer. Wishing you and Jim a Happy New Year! Thank you for all of your hard work and for sharing your knowledge with us!

[@Famcke]

Very interesting fore sure. Love the hot breakfast idea. Thank you for a year of educational videos. Love watching you. Best wishes for a very Happy New Year 🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🎊🙏🇺🇲

[@tammiew930]

We also add hemp hearts, pumpkin seeds, sometimes we grind up nuts, honey and I have canned blueberries this year and a little of the fruit and some juice is really yummy

[@neilmunro6683]

Blessings to you ..Happy New Year. Kindness Your way..Lochness Scottish Highlands..

[@lynsmith2698]

What great ideas. The savoury one looks delish and would be awesome as a side dish for supper. Thanks so much. Happy New Year Jim and Pam ❄️🇨🇦❄️

[@RoseRedHomestead]

Thank you and have happy 2023! Jim

[@BethGrantDeRoos]

You make the BEST videos!! Our go to breakfast is often overnight oats, or hot oatmeal with some fruit. Heck, sometimes we eat a soup, or a stirfry. We use a LOT of Bob's Red Mill products that we buy in large bags. And their website has some awesome recipes for the seeds, grains they sell. We love their Sausage, Kale and Mushroom Oatmeal Grain Bowl recipe and sub a Beyond Meat Sausage for an animal meat. And their Granola-Stuffed Sweet Potatoes with Maple-Tahini Butter, and the Jianbing Breakfast Crepes Grains being a complex carbohydrate means we worry less, since complex carbs provide long term energy and nutrients. Which is great right now since we are out skiing, running or walking daily.

[@sharonhendricks9706]

these all look and sound really tasty. I haven't ventured into doing this yet and I would probably be more apt to turn them into savory dishes for lunch with lots of fresh veggies on them. I think you could add various beans to them also. Thanks for sharing these options with us.

[@RoseRedHomestead]

That's a great idea! Thanks for sharing.

[@nancysala7769]

I would think these would be complex carbs, so not as bad as simple carbs. As a diabetic, I eat the complex carbs, and it does not affect me like the simple ones. Thank you so much for this video. It gives me more options for breakfast.

[@dutchgram3799]

I like trying different things as long as its vegetarian. I've learned to substitute. I read several comments below, some good ideas. Thank you to you and Jim for bringing good things to KZbin and creating a "fan" base of people that will share and keep the lines of communication going. I am looking forward to 2023!!

[@RoseRedHomestead]

Thank you for watching our channel. Happy New Year! Jim

[@nancyst.john-smith3891]

Good morning from rainy Nevada! How do you crack the grains? I have a few grain mills, but none as fancy as yours seen in a previous video. My favorite sweetener for oatmeal is a teaspoon of real maple syrup. It’s not refined and is easier on the digestion, and contains trace minerals. A little goes a long way for anyone who limits their sweetener. I battle fatty liver, aka Non Alcoholic Fatty Liver Disease, NAFLD. So I try to avoid sweeteners in general. I learned about a small amount of pure maple syrup as a healthier sweetener choice from a dietician. Of course it still is sugar, so moderation is important!

[@SDPattiJo]

Happy New Year. I am so excited to watch this video. I need to eat a much better breakfast and this will give me a great way to get started.

[@RoseRedHomestead]

Happy new year!! Jim

[@dalegaa4094]

Perfect timing. I was given some Fonio and was wondering how to use it since I'd never heard of it before. According to the package it's a tiny grain from West Africa that's gluten free and cooks in 5 minutes. I think I'll try it in a breakfast bowl.

[@UpperSkyDJ]

Thanks for sharing your meal combinations. How do you crack your grains, do you use a coffee grinder? Also here is my favorite go to one pot grain meal, great for home, camping or on the road. This makes enough for one hearty meal or two small side dishes. - mini dehydrated sausages chopped small, about a handful - dried orange flavored cranberries, healthy handful - equal parts of quinoa & quick grits, about ¼ c each - dry egg powder or 1 egg blended While heating up the water, just over 1 cup water, I drop in the sausage and cranberries to rehydrate a bit. With the water boiling I add the remaining ingredients and stir. Cook like normally cook quinoa, about 15 min, stir occasionally while cooking so nothing sticks. Like so many others I cook according to the environment & elevation and adjust accordingly 🤠🤔🤠 Happy New Year all! 🎉❄️🎉❄️🎉

[@reniermeyer1866]

I feel for you Jim, I don't like breakfast either. When I do have breakfast it may be just shake or a single rusk with coffee. One ancient grain that I like is shorghum flour porridge with a dab of butter and a dash of sugar. Thank you both for another informative video.

[@janew5351]

What else have you used the sorghum grains to make? I plan to plant sorghum this'll be a first venture in my garden.

[@reniermeyer1866]

@@janew5351 so far I only had the porridge but am curious to know what else can be done with it.

[@lyndabuchholz1216]

When I was a child we never had whole grains. I found ground whole wheat when I was an adult raising my kids. However I still never thought of eating the grain whole as a meal other than rice. These bowls sound like the thing to try but I hate to spend money buying different grains to find I don't like them. I will have to look for smaller purchases. We have a store here that may sell it in bulk I will have to check. One of my breakfasts when I was working was baked oatmeal and I think a person could incorporate the grains into those recipes for a fuller taste. Oats really don't have a lot of taste. Thank you for this video and all those you do. I have learned so much!!

[@bobuncle6962]

Someone has snatched your fridge! I am sure you are on it... LOL happy New Year to you both

[@lynw758]

Happy Healthy New Year to you and your family Pam! Thanks for all the videos! In the winter I love a hot bowl of buckwheat with butter and maple syrup, or long cooking oats with banana, cinnamon, a little brown sugar and pure oat milk (Water and oats only, from Elmhurst Dairy). I tried using millet several ways with sweet fruits, but did not like that. I would love a good recipe to use up the millet I have... I just noticed someone who mentioned a restaurant who serves a salad with grains. One near me makes a salad with quinoa, shaved brussels sprouts, feta, tomatoes and a slightly creamy lemon dressing. More of a lunch or dinner.

[@RoseRedHomestead]

This sounds great! Thanks for watching our channel. Jim

[@debbiecurtis4146]

First, let me say that you look mahvelous dahling! Rested. And thank you for this video. I have some various grains in storage, and haven't gotten around to making them into bread or cereal yet. (Oats I'm going to get straight from my horse's pantry!) If I have oatmeal or Cream of Wheat, it is always different. Whatever fruit or nuts are around go in, or even interesting jams and jellies, like orange/ginger/peach for example. My own black raspberry jelly or apple jelly as well. Thanks for sharing, and I'm looking forward to more.

[@RoseRedHomestead]

That sounds great! We will look into doing more ancient grains. Jim

[@kleineroteHex]

Too much grain for me! But I do mostly intermittent fasting and only eat one meal a day around 5 pm, low carb as well, I do not work them off😊 Have a blessed new year!

[@MQ-cw9qx]

I have read that rice and potatoes, cooked, then cooled and reheated before use or eaten cold(rice pudding?), turn part of the carbs into resistant starch. It feeds the microbiome in your small intestines--from what I understand. I think it may be true of other carbolicious foods...but more research will need to be done on that. I do hope it is true. Your combinations look delicious. And....your hair is fantastic. Love the color and the curls.

[@connie8492]

thanks for ideas. You should also try the cooked grains cold mixed with yogurt.

[@RoseRedHomestead]

Interesting idea, Jim

[@Wildcatmomof4]

I have not done grain bowls, but I do make bread with einkorn or spelt. I actually use your bread recipe and simply use the ancient grains instead of regular flour. Perfect every time!!

[@skreinard3976]

I would love to give her bread recipe a try! I have been using einkorn, do you use einkorn all purpose in the same ratios as her recipe? Thank you!

[@veggiemom5]

I love savory grain bowls. My favorite is Steel cut oats cooked with a diced apple. When finished I add chopped kale or spinach, turmeric, black pepper, nutritional yeast and sometimes some miso. Great way to start the day and get as many greens in your day as you can! Happy New Year! Thanks for your videos and sharing your knowledge!

[@elenid7530]

That's an interesting combination! I've never really thought about making a bowl of oatmeal savory. But then again, there's team sweet and team savory grits too lol

[@jeanwegner5684]

I never thought of savory dish. Thanks for the inspiration.

[@BethGrantDeRoos]

OMGosh Heidi85 you are a kindred spirit!

[@sandys.1891]

Happy New Year (early) to you both. Honestly I would need some fruit to go w/ those bowls. I like Kamut & used it extensively for a few years. It has a nutty/buttery flavor. Have you tried rolled Kamut? It's similar to eating Old Fashioned oatmeal except it takes 2-3 times longer to cook. I've also baked bread using Kamut. Kamut flour will come two different ways. A whole wheat Kamut & a finely ground flour that can be subbed for AP flour in recipes. I've not tried to bake using the other ancient grains. I have to vote w/Jim on this idea.

[@victoriablanc761]

I love the ancient grains! the digestive issues that come from a lot of grains is usually caused from how they are dried. In other countries they are air dried but in North America, rather than taking the time to air dry them, they spray them will the main chemical used in round up. They say they use it as a "desicant". (sp?) The grain is sprayed after harvest and so is still coated when you eat it. That's why a lot of people are now having issues with gluten. It's not actually the gluten it's the toxic chemical that messes with your entire digestive system. The practice is banned in Europe and many other countries. A lot of the so called ancient grains come from outside North America and therefore are easier non the digestive system. just wanted to share that to hopefully help. We only buy organic if produced here in NA.

[@dalegaa4094]

Good to know. I was gifted some Fonio from West Africa recently that says it's gluten free so I'm anxious to try it.

[@DutchAlaskagirl]

Good morning and Happy New Year’s Eve. I’m with Jim. I don’t like cooked grains for breakfast. I’m not opposed to raw oats with fruit. But I have a recipe for a German bread that asks for cracked grains. How do you crack the grains? Thanks for all your hard work ☺️

[@pitbull29837]

I like to make a creme brulee grain bowl. Easy and so good. Cook the oatmeal or grain of choice with apples and fresh or freeze-dried fruit and some cinnamon. After filling your bowl sprinkle brown sugar on top and torch it. Top with cream and honey. So yummy my grandkids even ask for them.

[@RoseRedHomestead]

Sounds great! Jim

[@DawnBarb]

Hey hey from iowaaaaaay! Happy New Year’s Day and a blessed year! I see you have an Ankarsrum! I have drooled over them for nearly a decade and ordered one today! Do you love it? I hope I made a wise choice! I’ve had another well-known kitchen brand for over 25 years, but I have a sinking feeling that when I need it most, it will give up the ghost. Thanks for the yummy thoughts!

[@agcala9619]

Wonderful wonderful idea to eat ancient grains as cerial. Thank you. I am not sure what you mean by cracked grain. How do you do that? We no longer eat breakfast but eating a whole grain meal anytime sounds great. We have started to fast as another way to stay healthy. For lunch we simply have kefir in milk. Sometimes we blend in some blackberries. The only meal we now eat is dinner in the evening. Ancient whole greain organic grain are becoming more and more a part of what we eat. Eva

[@eileenbartnick7202]

Sounds delicious! I am definitely going to give this a try! I understand that you must soak the whole grains overnight or crack them first before cooking. My question is, what is the best way to crack the grains? Thank you for all your wonderful studies and sharing with us!

[@tonytango6676]

For breakfast, I just have quick oats, milk, sugar, and fruit without cooking. Note that these quick oats are from a 5 pound bag of regular oats that are rolled and cut fairly small. These are absolutely NOT those little packages, which are full of sugar, fake, taste, and terribly expensive.

[@stephaniephouotrides2435]

The protein shake in the morning wasn't bad either. These look pretty good too

[@mitzibutler6415]

🙏🏻

[@mikewood3203]

I find your experiment and perspective of interest, have you looked into in accordance with your genetics. I have been researching foods that would have been eaten in the Northern European tier of Europe/south of the Nordic countries as food for improving my health.

[@robingirven4570]

I don’t think, as a Type 1, I would want to eat that very often, but every so often it would be a special treat, if just need A LOT of insulin!

[@annelefevre9457]

I enjoy oatmeal w/ raisins /brown sugar and milk…..and cream of wheat …..but I’m afraid I couldn’t do those ancient grains. At age 72, I’m going to eat what I enjoy, not necessarily what is good for me.! Ha! I have a doctors appointment tomorrow….yikes, I guess I will see what she has to say about it!

[@katev2787]

I love to make "breakfast bowls' though we have never called them that - we just say "oatmeal".