It's time for hot cereal

—by Jill Cadwell

As the temperatures cool, Zach (my partner) is once again asking for his favorite Red River hot cereal for breakfast. An alternative to Cream of Wheat or Malt-O-Meal, Red River cereal has a hearty nutty flavor, soothing texture, whole grains, and omega-3 fatty acids. But Zach just likes the taste.

It gets me thinking about my favorite warm cereal, Muesli. Simmering in milk for about four minutes makes the almond slivers, oats, sunflower seeds, and raisins soft and warm; but it doesn’t zap the cereal of its rich, varied textures! I like a cereal I can sink my teeth into, and hot Muesli is just right.

Hampden Park Co-op carries both of these great cereals, so Zach and I are never left wanting. But for those of you who are ready for more variety in your hot cereal, here are some hot ideas.

Most American hot cereals are made from grains such as barley, wheat, corn, or rice, and carry that wholesome taste and texture we love but that can sometimes seem too bland. So spice it up — literally! Cinnamon, nutmeg, or ground cardamom can bring new life to those old flavors. If the cardamom is a little too pungent when sprinkled on, consider throwing in two to four whole cardamom pods while you simmer the grains. This is especially tasty for Indian kheer, made by simmering rice in milk for many hours. (Although kheer is technically a dessert, I think it passes for a good morning cereal, too; my sweet tooth needs tending to, after all.)

Another simple approach is to get nutty and fruity! Go beyond the typical blueberries or strawberries: remember dates, prunes, figs, apples, cherries, and cranberries. To soften before eating, simmer the fruit with your cereal rather than adding the fruit on the top at the end. Sprinkle walnuts, crushed almonds, or pecans on top. (If you love decadence like I do, add fresh whipped cream!)

Consider stewing your spices and fruits together for sauce to add to your hot cereals. Recipes for charoseth (a Passover dish), stewed fruits (dried or fresh), and fruit compotes can be found online, and many can even be made in the crock pot. Imagine warm, stewed plums with a touch of cinnamon and lemon to accompany your oatmeal!

Besides dressing up old favorites, it might be time to try traditional hot cereals from other regions: grits and porridge. The great thing about grits and porridge is that both can be plain, sweet, or salty, depending on what you complement them with.

Southern grits are made from corn — with or without the germ of the corn intact. Most grits contain some fine bran that doesn’t soften when cooked, which can give this otherwise smooth food a little “grit” to it. Because of their versatility, grits can be made with everything from provolone, blue cheese, or cream cheese to jalepeño peppers, mushrooms, onions, or garlic to shrimp, tuna, or sausage!

Porridge has been eaten around the world for centuries and can be made by boiling nearly any legume or grain in milk or water. Congee (and variations of it) is a popular Asian porridge made from rice. It can be cooked with things like eggs, meat, onion, and ginger (China), or it can be served with coconut chutney or Indian pickles (Indian ganji). Salmon, miso, or chicken can flavor Japanese porridge (Okayu).

Much like oatmeal, Scottish porridge is made from oats. Originally made with water and salt, the porridge would be like a paste. Today a touch of maple syrup or jam can sweeten it up. Other sweet porridges can be achieved with yogurt, honey, or fruit.

Oats, grits, and porridges can all be purchased in “instant” varieties, or you can make them the long way (simmering in milk or water for 15 minutes to hours) for the full-bodied taste and hearty texture so perfect for cold fall and winter mornings. If you’re in a pinch for time, however, don’t forget the potential of leftovers. Rice or couscous reheated with milk can taste wonderful with a sprinkle of brown sugar or cinnamon and sugar.

As temperatures continue to drop, don’t wait for the evening cup of hot cocoa to warm up and de-stress. Start your day with a hot cereal: there are so many variations to try!

[Jill Cadwell recently moved into the neighborhood and lives with her partner, Zachary Crosby, whose family has shopped at HPC for many years! She is a teacher of English and loves to write essays on a range of topics.]