Try this warm and hearty breakfast cereal that’s sure to provide you and your family with the jump-start you need on a cool fall morning.

Hot Multigrain Cereal

3 parts white wheat
2 parts red wheat
2 parts oat groats (whole oat kernels with only the outer husks removed)
2 parts brown rice
1 part triticale (a hybrid cereal produced by crossing wheat and rye)
1 part millet
1 part rye
1 part barley
Whole flaxseed, as desired
Sea salt, to taste
Natural sweetener (fruit juice concentrate, date sugar, Grade B maple syrup, sucanat, raw honey or stevia)
Almond milk (recipe below)

If possible, buy your grains “cracked” so that they’re broken down into smaller pieces, and then pre-mix all of the grains. Next, boil the grain mixture in very lightly salted water for 5 to 10 minutes and let it cool. Flavor your cereal with your favorite natural sweetener and add almond milk to make it creamy. Enjoy this delicious cereal mixture by itself or with juiced fruits or a whole foods smoothie.

Almond Milk

1 cup raw almonds, soaked in water for 2 hours, then drained
4 cups water
1 Tbsp natural sweetener (stevia, agave nectar, sucanat or Grade B maple syrup)

Blend the almonds and water to make a puree. Pour the puree into a pitcher through a strainer lined with a double layer of cheesecloth. Lift the edges of the cheesecloth and wring out as much of the liquid as possible from the almonds. Then sweeten your almond milk with your choice of the natural sweeteners. Leftover milk can be refrigerated for up to one week, but be sure to shake the milk well before use.