Oatmeal tops the list of favorite breakfast dishes for us, so its not surprising that we love this twist on cooked cereal. We use farro, amaranth and millet in this recipe – but you can shake it up by using your favorite ancient grains like freekeh, kasha, quinoa or kaniwa.

Cinnamon makes this yummy bowl full of warm comforting flavor. Cinnamon has wonderful phytochemicals that help balance your blood sugars. This is a great idea, especially in the morning, so you do not have that 10 o’clock sugar crash. Instead, with a complete protein and complex carb breakfast like this, you can have loads of energy until lunchtime.

Ancient Grains for Breakfast

1 Cup Farro

1 Cup Millet

½ Cup Amaranth

7 Cups Water

Dash of salt

2 TB Coconut Sugar

2 Tsp Cinnamon

½ Cup Chopped Toasted Almonds

2 Cups Pomegranate Arils or Chopped Strawberries or other berries

Place the farro, millet, amaranth, water and salt in a stockpot and bring to a boil. Reduce the heat and simmer covered for about 30 minutes, until the water is absorbed and the grains are tender. Remove from the heat and stir in the sugar and cinnamon. Top with the almonds and pomegranate and serve.


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