Easy Whole Grain Hot Breakfast Cereal Recipe (Vegan and Gluten Free!)


Easy Vegan Gluten Free Whole Grain Hot Breakfast Cereal Recipe

Are you in a grain rut? Do you often have oatmeal for breakfast, a sandwich for lunch, and perhaps pasta or ethnic food for dinner? If yes, then you are in danger of being in a grain rut! Think about what grains you eat and how often you eat them. Imagine you wrote down every time you ate a certain grain. Oatmeal. Wheat. Rice. Wheat. Wheat. Rice. Oatmeal. Wheat. Rice. Corn. Wheat. Rice . . . etc. If your list looks anything like this, then you are in a grain rut! Oh no!

We humans are creatures of habit, so it’s easy to eat the same foods over and over again. Yet there are so many delicious grains to choose from, so why miss out on all the different flavors and nutritional profiles? This gluten-free breakfast cereal recipe includes several different grains, so you get a whole pile of nutritional variety in one tasty bowl. Woo hoo!

Just mix up a batch of this cereal and the next thing you know, you’ll be eating a wonderful variety of grains every morning. You’ll be the envy of your friends and co-workers, because how many of them can say they have already eaten quinoa, amaranth, and millet that day?

Vegan Gluten Free Breakfast Cereal Recipe

Gluten Free Hot Breakfast Cereal Recipe

Easy Whole Grain Gluten Free Cereal Recipe


  • 1 cup millet
  • 1 cup rolled oats
  • 1/2 cup amaranth
  • 1/2 cup quinoa (I use red quinoa for the pretty color)
  • 1/2 cup cornmeal
  • 1/2 cup brown rice cereal (I use Bob’s Red Mill Creamy Rice)
  • 1/2 cup buckwheat (I use roasted buckwheat, also called kasha )
  • 1/4 cup ground flax seeds


The first step is to stock up on grains. I recommend raiding the bulk bins at your nearest natural food store.
Out of all these ingredients, millet takes the longest to cook. Toasting it for a few minutes gives it a head start. Simply heat up a dry skillet and toast the millet in it for about 3 or 4 minutes, stirring it a bit so it toasts evenly and doesn’t burn. Then put it in a bowl to let it cool.
Mix all the ingredients together in a large container.
To cook up a hot and steamy batch of this gluten free breakfast cereal, use 1 part of the mix and 3 parts liquid. One cup of mix with 3 cups of liquid makes about 3 servings. I use So Delicious unsweetened coconut milk because it is dairy-free, not too thick, and has a pleasant mild milk flavor that is not coco-nutty. You can also use water or broth, depending on what floats your boat that day.

Put the mix and liquid into a pot, bring to a boil then reduce heat to a low simmer. Simmer for 25 to 35 minutes, or until it is a consistency that you are fond of. To cut down the cooking time, you can put the mix and liquid into the pot the night before and stick it in the fridge to soak overnight. In the morning, just move the pot to the stove and get it simmering. While the cereal cooks, use the time to get ready for your day, and by the time you are all dressed and looking fabulous, your hot breakfast will be ready to enjoy.