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Move over oatmeal! It’s time to make room at the table for these grain options
Oatmeal is a tried-and-true breakfast staple and a fabulous way to get a healthy whole grain into your diet. But here’s the truth: Oats aren’t the ONLY grain worth eating if you’re looking to rise and shine in the morning.
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Plenty of other fabulous grains get harvested from fields around the world, says registered dietitians Beth Czerwony, RD, LD, and Laura Jeffers, RD, LD. They just don’t get the same level of attention as 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, if you’re open to experimenting, these seven grains are a good place to start.
Pronounced “keen-wah,” this nutty-tasting ancient 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.
We’re cheating a bit here because this “pseudocereal” is technically a seed as opposed to a true grain. But it was a staple food of the Incas, Mayas and Aztecs.
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Cornmeal mush? Yes, please! Polenta is what the Italian, French and Swiss call a simple boiled cornmeal. It’s a versatile dish, too. It can be eaten hot or left to cool and then sliced, baked or grilled.
Legend has it that this ancient grain was found in Egyptian tombs. Made from Khorasan wheat, the grains are pretty hefty (at least for grains) and twice the size of a basic wheat kernel. (Kamut® is actually the brand name.)
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Wait a second … isn’t millet birdseed? Yes, it is — but it’s people-approved, too. In Ancient Rome, it was actually used for porridge, while it was traditionally ground and used in flatbreads in India and Ethiopia. It’s worth a try today, too.
Another not-true-grain, buckwheat is a triangular seed related to rhubarb. Its roasted groats (kasha) are an Eastern European staple enjoyed with milk or sautéed mushrooms and onions.
Brown rice is an inexpensive staple that so many of us have in our pantry but tend to forget about. (Don’t let it slip your mind for too long, though: Brown rice spoils faster than other types of rice due to its high oil content.)
Want to add a little something extra to your breakfast grains? The options are endless! To give you some ideas, mix and match any of the following and you’ll never complain about a dull breakfast bowl!
“Be creative,” recommends Czerwony. “You can definitely make your breakfast interesting, tasty and healthy.”
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