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Multigrain Hot Cereal Bowl with Peaches, Dried Cranberries, Dates and Turmeric

This quick and easy hot breakfast bowl delivers a complex flavor experience. Peaches have a subtle honey-like sweetness that pairs perfectly with the densely tart unsweetened dried cranberries. Turmeric, ginger and cardamom, a spice combination used in traditional South Asian healing remedies, magnifies the warmth of this fruit forward bowl. Any fast cooking hot cereal mix can be used in this recipe.
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Course Breakfast
Cuisine American, Anti Inflammatory Diet, Plant-Based, Vegan, Vegan Fusion, WFPB, WFPBNO, Whole Food Plant-Based

Equipment

  • Medium Saucepan (3 to 4 quart capacity is ideal)
  • Wooden Spoon

Ingredients
  

  • 4 cup water (keep more water handy to add in case cereal starts sticking to the pot during cooking)
  • 1⅓ cup Bob's Red Mill 10 Grain Hot Cereal, uncooked* (or any multigrain hot cereal blend that cooks quickly)
  • 1½ cup chopped fresh or frozen peaches (about 2 smallish peaches)
  • ¼ cup dried cranberries (preferably unsweetened)
  • 2 Tbsp hemp seeds
  • 1 tsp ground turmeric
  • 1 tsp ground cardamom
  • ½ tsp ground ginger (more if you like things spicy)
  • ¼ tsp salt (optional)

Instructions
 

  • Place water in the sauce pan and bring to a boil over high heat.
  • Add all other ingredients to the water and bring to a boil once again.
  • Reduce heat to medium-low and simmer for 8 to 10 minutes stirring constantly to prevent sticking. You may need to add more water, a little at a time, if the mixture begins to stick to the bottom of the pot.
  • Remove from heat and let stand for 2 minutes before serving.

Notes

*You can use any type of multigrain hot cereal for this recipe. Keep in mind that cooking time varies for every kind of cereal. So if you use a different brand, be sure to cook the cereal for at least the amount of time recommended on the package.
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