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Hot cereal add-ons

Mix and match toppings to suit your tastes.

February 1, 2012 at 8:57PM

From fruits to nuts, the possibilities for adding to hot cereal are numerous. (Washington Post/The Minnesota Star Tribune)

Think of this list as a working plan for mixing and matching ingredients in a saucepan of hot cereal (see recipe) or for topping a steaming bowl.

CEREALS

Rolled barley flakes

Amount: Substitute 1/2 cup for an equal amount of spelt flakes or rolled wheat flakes.

How to use: Add along with the other grains and meals.

Cream of buckwheat

Amount: Substitute 1/4 cup for an equal amount of brown rice farina.

How to use: Add along with the other grains and meals.

DRY SWEETENERS

Brown sugar (light or dark), muscovado sugar (light or dark), evaporated cane juice sugar

Amount: 1/4 to 1/3 cup for the entire recipe.

How to use: Add to water and salt before boiling.

LIQUID SWEETENERS

Maple syrup, agave nectar

Amount: 1/4 to 1/3 cup for the entire recipe.

How to use: Add to water and salt before boiling.

NUTS

Raw or roasted cashews, raw walnuts, raw almonds, raw pistachios

Amount: 1 tablespoon per serving.

How to use: Sprinkle over cooked hot cereal.

SEEDS

Pumpkin seeds, sunflower seeds, sesame seeds

Amount: 1 tablespoon per serving for pumpkin seeds, 1 teaspoon per serving for sunflower seeds, 1/2 teaspoon per serving for sesame seeds.

How to use: Sprinkle over cooked hot cereal.

SMALL DRIED FRUIT

Blueberries, cranberries, currants, raisins (golden or dark), cherries (sweet or tart), gooseberries, goji berries; unsweetened coconut flakes Amount: 1 tablespoon per serving.

How to use: Stir into cereal halfway through the cooking time, or sprinkle over cooked hot cereal.

LARGE DRIED FRUIT

Pitted prunes, apricots, pluots, dates; pineapple

Amount: 3 or 4 pieces per serving.

How to use: Dice and stir into cereal halfway through the cooking time, or sprinkle over cooked hot cereal.

PRESERVED INGREDIENTS

Crystallized ginger, ginger in syrup, kumquats in syrup

Amount: 1 or 2 pieces per serving.

How to use: Dice and stir into hot cereal just before serving.

SPICES, EXTRACTS, POWDERS

Cinnamon, nutmeg, ginger, cardamom.

Amount: For cinnamon, use 3 teaspoons; for nutmeg and ginger, use 1 teaspoon; for cardamom, use 1/2 teaspoon (all amounts are for the entire recipe).

How to use: Add to water and salt before boiling.

Vanilla extract.

Amount: 2 to 3 teaspoons for the entire recipe.

How to use: Stir into hot cereal just before serving.

Whey protein powder.

Amount: 1/4 cup for the entire recipe.

How to use: Stir into salted boiling water.

LIQUIDS

Milk, half-and-half, heavy cream, coconut milk.

Amount: 1/4 cup per serving (or as desired).

How to use: Heat the liquid, and pour over individual servings of hot cereal.

SPRINKLES Toasted wheat germ, roasted unsalted soy nuts. Amount: 2 to 3 teaspoons per serving. How to use: Sprinkle over cooked hot cereal.