Nothing warms me up better than a bowl of hot cereal on a crisp fall or winter morning. When I found out over a year ago that I have a severe oat allergy, one of my first thoughts was how I was going to survive without my oatmeal in the morning! Luckily, I discovered other options (that had to be wheat free as well), including millet, buckwheat, and quinoa (made in a creamy way, not dry and fluffy). But my favorite, which my sister-in-law introduced to me, is Bob’s Red Mill “Mighty Tasty Hot Cereal” which is a blend of brown rice, corn, sorghum, and buckwheat.
Since I’m the only one in the house that has allergies (and alternative options are more expensive), this recipe yields one serving, but you could easily double the amount, or make it with cream of wheat or oatmeal (which is how I make it for the kids). The “Mighty Tasty Hot Cereal” doesn’t keep very well, so I only make the amount that will be eaten right away. The coconut milk makes it oh-so-very creamy but I think the real secret to the recipe is the vanilla extract. That is what makes it have an almost peach ice creamy taste! And anything that is reminiscent of dessert for breakfast is a win in my book.
- ¾ cup water
- ¼ cup Bob's Red Mill "Mighty Tasty Hot Cereal" *
- teeny pinch of salt
- ¼ cup coconut milk**, plus more for pouring on top (from a can, make sure to shake the can before opening!)
- 1 tsp maple syrup
- ¼ tsp vanilla extract
- ½ peach, sliced
- 1 Tbsp coconut flakes (optional)
- Boil the water in a pot and stir in the hot cereal and salt.
- Let it cook, covered 6-8 minutes, until water has been absorbed and cereal is cooked.
- Stir in coconut milk and maple syrup, and let it cook another minute or two more if necessary
- Off the heat stir in the vanilla extract.
- Pour into a bowl, top with peaches, and coconut and extra syrup (if desired).
- Drizzle extra coconut milk over it all and enjoy!
**You could also use half and half or heavy cream if you do not need to avoid dairy
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