Move on From Oatmeal: 7 Other Grains To Try for Breakfast

Oatmeal is a tried-and-true breakfast staple and a wonderful approach to get a wholesome entire grain into your weight-reduction plan. But right here’s the reality: Oats aren’t the ONLY grain value consuming in case you’re seeking to rise and shine within the morning.

Plenty of different fabulous grains get harvested from fields world wide, says registered dietitians Beth Czerwony, RD, and Laura Jeffers, RD. They simply don’t get the identical stage of consideration because the mighty oat.

“It can be pretty intimidating when you start looking at using some of these ancient grains,” says Czerwony. “But it’s good to mix things up and be a little adventurous. Try something different. You might like it.”

So, in case you’re open to experimenting, these seven grains are a great place to start out.

Quinoa

Pronounced “keen-wah,” this nutty-tasting historical superseed is native to the Andes Mountains of Bolivia and Peru. “A lot of time, people don’t think quinoa can be cooked into hot cereal, but it’s actually very popular,” notes Czerwony.

• How to arrange it: Rinse 1 cup of quinoa. Place in a small saucepan with 2 cups water. Bring to a boil, then cowl and simmer for quarter-hour. Serves two.
• Why give it a attempt: With 8 grams of protein per cup, it’s a dietary powerhouse. (Fast reality: Quinoa is without doubt one of the few vegetation that include a whole protein). This grain can also be gluten-free and is an effective supply of iron.

Amaranth

We’re dishonest a bit right here as a result of this “pseudocereal” is technically a seed versus a real grain. But it was a staple meals of the Incas, Mayas and Aztecs.

• How to arrange it: Mix a 1/2 cup of amaranth and 1 1/2 cups water in a pot and produce to a boil. Reduce warmth and simmer for 20 minutes. Serves two.
• Why give it a attempt: This tiny seed accommodates all important amino acids, making it a plant supply of full protein. It’s additionally gluten-free.

Polenta

Cornmeal mush? Yes, please! Polenta is what the Italian, French and Swiss name a easy boiled cornmeal. It’s a flexible dish, too. It may be eaten scorching or left to chill after which sliced, baked or grilled.

• How to arrange it: Polenta has a popularity for being excessive upkeep. Try this technique. Bring 2 cups of water to a boil in a small saucepan. Stir in 1/2 cup polenta and 1/4 teaspoon salt. Stir often and scale back warmth. Simmer, stirring typically, for about half-hour. Add extra water if it dries out. Serves two.
• Why give it a attempt: Polenta constituted of natural corn is an effective supply of vitamin C and a pair of antioxidant carotenoids (lutein and zeaxanthin). And it’s yet one more gluten-free choice!

Kamut

Legend has it that this historical grain was present in Egyptian tombs. Made from Khorasan wheat, the grains are fairly hefty (at the least for grains) and twice the scale of a primary wheat kernel. (Kamut® is definitely the model identify.)

• How to arrange it: Soak 1/2 cup of Kamut in a single day in 1 cup of water. Drain, rinse and put in a small pot. Cover with an inch of water and produce to a boil. Reduce warmth and simmer for at the least 25 minutes till water is absorbed.
• Why give it a attempt: This historical wheat is larger in protein, selenium, zinc and magnesium than trendy wheat.

Millet

Wait a second … isn’t millet birdseed? Yes, it’s — however it’s people-approved, too. In Ancient Rome, it was really used for porridge, whereas it was historically floor and utilized in flatbreads in India and Ethiopia. It’s value a attempt right now, too.

• How to arrange it: Lightly toast 1/2 cup of millet in a small saucepan for 2 to 3 minutes (or till aromatic). Add 1 1/2 cups water or orange juice and produce to a boil. Simmer for quarter-hour. Serves two.
• Why give it a attempt: Millet is excessive in fiber, iron, B nutritional vitamins, manganese, phosphorus and magnesium, whereas additionally being gluten-free.

Buckwheat

Another not-true-grain, buckwheat is a triangular seed associated to rhubarb. Its roasted groats (kasha) are an Eastern European staple loved with milk or sautéed mushrooms and onions.

• How to arrange it: Rinse 1 cup of buckwheat groats in scorching water. Place in a small saucepan with 2 cups of water. Bring to a boil, then cowl and simmer for about 20 minutes till tender. Serves two.
• Why give it a attempt: You’ll get all 9 important amino acids, together with lysine and arginine. Plus, it’s an excellent supply of manganese, whereas additionally packing ample quantities of copper, magnesium, fiber and phosphorus. And regardless of “wheat” in its identify, buckwheat is definitely wheat-free and gluten-free!

Brown rice

Brown rice is a reasonable staple that so many people have in our pantry however are inclined to overlook about. (Don’t let it slip your thoughts for too lengthy, although: Brown rice spoils quicker than different varieties of rice resulting from its excessive oil content material.)

• How to arrange it: Place 1 cup of cooked brown rice and 1 cup of water in a small pan. Bring to a boil. Reduce warmth and simmer for 7 to eight minutes till thickened. Then add in … properly, no matter sounds good. Brown rice for breakfast is nice for utilizing up leftovers!
• Why give it a attempt: Brown rice is a stable supply of manganese, in addition to selenium, phosphorus, copper, magnesium and niacin.

Adding tasty, wholesome toppings

Want so as to add a bit of one thing further to your breakfast grains? The choices are limitless! To offer you some concepts, combine and match any of the next and also you’ll by no means complain a couple of boring breakfast bowl!

• Milk. Spill in some low-fat milk or go the nondairy route with almond, coconut or soy milk. 
• Fruits. Blueberries? Perfect. Raspberries? Those will work, too. Blackberries, mango, banana, strawberries, raisins, dates or figs? All good! Basically, use your favourite fruit and revel in.
• Nuts. If you’re feeling nutty, drop in some pecans, walnuts, almonds or no matter else may excite your style buds. Nut butters work, too.
• Spices. Open up that spice cabinet and make good use of your cinnamon, cardamom, nutmeg, allspice or vanilla.

“Be creative,” recommends Czerwony. “You can definitely make your breakfast interesting, tasty and healthy.”