Banana-Nut Bulgur Wheat Hot Cereal with Cinnamon-Honey Yogurt

Post by: Holly – Hodgson Mill Blogger

I think I’ve found my new favorite hot cereal.  You’ll remember in my earlier post for Lemon Dill Bulgur Salad with Chickpeas, Cucumber and Feta Cheese that I’ve discovered the wonders of Hodgson Mill Bulgur Wheat with Soy.  In that same post I eluded to a great way to use bulgur wheat as a hot cereal – and here it is: hot cooked Hodgson Mill Bulgur Wheat mixed with brown sugar and toasted walnuts and topped with slices of banana.  As tasty as this combination is, we won’t stop here – no, no.  We’re going to put some Greek yogurt, mixed with honey and cinnamon, on top of it all. And so, may I present: Banana-Nut Bulgur Wheat Hot Cereal with Cinnamon-Honey Yogurt. Delicious, easy and so good for you – you simply must make this.

So what is bulgur wheat, anyway?  Actually, it’s not as odd as the name suggests.  Bulgur is whole wheat that’s been precooked (steamed) then dried and cracked.  It’s a good source of fiber that’s low in cholesterol and may help reduce the risk of heart disease.  I’m also a big fan of the slightly chewy texture and nutty, whole grain taste.  And have I mentioned what a great value it is?  The entire 18 oz. box of bulgur costs around $2.40, and this recipe uses a little less than half of a box. That’s just slightly more than $1 for all five servings of bulgur in this recipe.  That’s amazing such a nutrition-dense food is such a great value.

Warm Honey-Spiced Pears over Steel Cut Oats

Post by: Holly – Hodgson Mill Blogger

Cold winter mornings call for a hot breakfast to help get the day started in the right direction. After eating a steaming bowl of Hodgson Mill Steel Cut Oats for breakfast, or any of the Hodgson Mill whole grain cereals for that matter,  I‘m warmed up and more inclined to get moving.

There are so many great things about Hodgson Mill Steel Cut Oats: they’re 100% whole grain oats, all-natural and a good source of fiber and protein, plus, they’re easy to cook and can be made ahead, making a hot breakfast all the more feasible on time-crunched mornings.  You can see Erin’s post – Steel Cut Oats: Make Once – Eat All Week – on how to prepare the oats the night before so that they only need warming in the morning and can be reheated throughout the week.   As an added bonus, Erin provides three delicious topping suggestions for how the steel cut oats can be flavored.  However, my new favorite way to eat them is with this recipe for warm honey-spiced pears.  The name alone, Warm Honey-Spiced Pears over Steel Cut Oats, got me hook, line and sinker and I just had to make them.  Is it breakfast time yet?

Crock Pot Apple Pie Steel Cut Oats

Post by: Holly – Hodgson Mill Blogger

Although the weather still feels like summertime outside, the apple trees have started ripening, so – you guessed it – we went apple picking.

It’s our family tradition to drive out to a near-by apple orchard and pick as many red apples; Jonathan’s being our favorite variety, as we can carry home.  You will recall I made a wonderful yeast bread, Apple Walnut Country Bread, with some of our bounty last year.

Gourmet Savory Hot Cereal with Bacon, Spinach, and Parmesan

This is my new go-to meal when I get home after a long day, tired and hungry. Five ingredients. Ten minutes. Rich, crispy strips of bacon with silky spinach quickly sautéed in olive oil, over a creamy, nutty ‘risotto’ of Hodgson Mill Oat Bran Cereal, sprinkled over with grated parmesan, a pinch of sea salt, and a grind of black pepper. It’s is an incredibly speedy way to a meal that’s delicious and satisfying without being too heavy.

The beauty of oats is that a little salt one way or a little sugar the other is the tipping point for dinner vs. breakfast/dessert. Remember when we talked about how convenient it is to make a big pot of steel cut oats for the week, and using different toppings to keep your meals exciting? It got me to thinking about other, more savory ways you can dress up a hot cereal, and this is the first dinner-worthy combo I’ve found that’s good enough to tell the world about . (Using bacon feels a bit like cheating–what isn’t delicious with bacon? But it’s just so tasty with the oats.)  And if you aren’t a fan of sweets for breakfast, it makes a fantastic start to the day, too.

I find I personally like the texture of oat bran cereal the best when I use half whole milk and half water. Feel free to experiment one way or the other; it works to make it with water, and it works to make it with all milk; I do think it is helped by a little bit of fat. If you agree, but all you have is water, you could always add a little knob of butter or a glug of olive oil.

My Irish Granny’s Whole Grain Wheaten Bread

Happy St. Patrick’s Day! (or almost!)

Despite being named Erin, I don’t actually have an Irish granny. But if I did, I would hope she would bake bread like this–slightly sweet and nutty with toasted Hodgson Mill Steel Cut Oats, with a crisp browned crust hiding a tender buttery biscuit crumb. (For any word nerds out there, ‘Wheaten’ is an old English word that means just what it says, and it’s the name of this type of loaf.)

To me, this fun clover-shaped loaf is whole grain baking at its best—taste, texture, and looks (a triple threat!).  And since it’s a soda bread, made with buttermilk and baking soda instead of yeast, it’s ready in just about an hour. It’s perfect for breakfast, toasted, with butter and jam, but it easily holds up next to a savory soup or stew. The smell of this, fresh from the oven, drew everyone in my house straight to the kitchen. . . I just love when that happens.

Let’s get started by toasting your steel cut oats.

Baked Apple Peanut Butter Oat Custard

I know what you’re thinking—“Whoa, whoa, whoa, TWO steel cut oat recipes in one month?” Well . . . what can I say? I tried this recipe, and I just had to share a whole new favorite breakfast for a cold January morning. I’m in a delicious, delicious rut.

Sweet baked apples with cinnamon and maple syrup, a hint of rich, salty peanut butter, and tender nutty-tasting Hodgson Mill Steel Cut Oats suspended in just enough creamy custard—this might be the most perfect breakfast known to man.  Best of all, it makes about 6-8 servings, and leftovers heat up marvelously in the microwave, or wrapped in foil and heated gently in the oven. I could see myself making this recipe for a breakfast buffet, since it’s much easier to serve than regular oatmeal, and more forgiving if it’s cooled a bit.

Steel Cut Oats: Make Once – Eat All Week (Three Topping Ideas Included)

Post by: Erin – Hodgson Mill Blogger

I think by now the excesses of the holidays are firmly behind us, and resolutions– like health and fitness and saving money–stretch ahead.  I’d like to suggest one proverbial stone for these two birds—and that is Hodgson Mill Steel Cut Oats. They’re incredibly healthy and filling, full of protein and fiber– I definitely notice that the days I start with whole grains like steel cut oatmeal, I can hold out better ‘til lunch. It’s also cheap to prepare; plus you can make enough in one go to last for the week, (like I’m about to describe) and using different toppings helps keep it interesting. Voilà–cook once, and you’ve got hot breakfast for the week.