What could be better on a cold and snowy morning than getting up to a flavorful breakfast of nutritious multigrain cereal? We don’t skimp on our hot cereal. We add dried fruit and nuts, a drizzle of maple syrup and a dab of butter, and then pour a bit of milk over the top. Indulgent hot cereal, huh? No excuses about it. It’s hot and satisfying, and a far cry from any slim version of morning porridge. Often we will make up a large amount of the dry grains and store them in a cool place. We use a gallon glass jar with a tight fitting lid for this. Most often our mixture goes something like this: 2 cups of cracked wheat, 1 cup of rolled oats, 1/2 cup of toasted wheat germ, 1/2 cup of raw wheat germ, 1 cup of coarse cornmeal. To cook, we use 1 cup of cereal to about 4 cups of water, adding a dash of salt to taste for each cup of grain. Bring the water to boil and stir in the dry cereal. Cook and stir for about 20 minutes or so. ( stirring fairly often is important to avoid it sticking to the bottom of the pan). We add the raisins or dried fruit at the beginning because we like them on the soft side. The nuts, butter, maple syrup, and milk we add just before serving. As you can imagine, if you’re planning a day working outdoors in the cold, this is your ‘go to’ breakfast. If you’re trying to lose weight or cutting down on your butter intake, just make the cereal without the extras. It won’t be nearly as yummy though. Anyone have a different cold morning breakfast cereal you really enjoy?