Co-op shoppers are probably familiar with warm cereals based on four widely consumed grains: corn, wheat, rice and oats (respectively: grits, cream of wheat, cream of rice and oatmeal). The purpose of this article is to remind Co-op shoppers that the Bulk aisle contains the ingredients for not only familiar warm cereals, but also for some new ones. (How about an “amaranthe breakfast”?) And toppings and “add-ins” are also available in the Bulk aisle: sweeteners of maple syrup, maple sugar, date sugar and honey; roasted nuts and sunflower seeds, raisins, dates, dried cranberries, dried blueberries, nut butters and tahini (available in the cheese display case).

Many breakfast foods are gluten free. The cereals millet, corn and rice are gluten free, and are found in various forms in the Bulk aisle. Buckwheat, amaranthe and quinoa are additional alternative breakfasts to those who suffer from celiac disease.

Below are a few suggestions for Bulk aisle Breakfasts. As shoppers look for these ingredients, they can look at the many other possibilities there: bear mush, rye flakes, wheat glakes, 7-grain cereal, Penobscot porridge, polenta (corn grits), hominy grits, steel cut oats, oat groats, muesli, cracked wheat (whole grain wheat cracked into irregular shapes), wheat berries (whole grain wheat), kamut, spelt (the latter two being ancient forms of wheat), teff and many forms of rice.

Basic Millet

1 cup millet, rinsed and drained
3-1/4 cups water

In a cast iron or heavy skillet, toast the millet, stirring, until it’s fragrant but not brown (up to 7 minutes if the millet is still damp from rinsing). Remove from heat when the millet jumps around the pan a bit. In a separate pot, boil the water and salt. Stir into he toasted millet. Return to a boil, reduce heat to a simmer and cover. Cook until all water is absorbed — up to 30 minutes. Then turn off the heat and let stand, covered, another 5 minutes.

Good with maple syrup, maple sugar, dates, nut butters and whatever looks appealing.

When toasted before cooking buckwheat groats are called “kasha.”

High in carbohydrates, fiber, potassium and flavonal glycoside (or rutin — a phytochemical that can lower high blood pressure) buckwheat offers a tasty, nutty dish. This recipe is somewhat nontraditional, as it dispenses with the step of coating the grouts first with a thin layer of egg and pan toasting them.

Basic Buckwheat

1 cup whole buckwheat grouts (available in the Bulk aisle)
2 cups boiling water
1/2 tsp salt (available in the Bulk aisle)

In a skillet over medium heat, place grouts and cook until they deepen and smell toasty (about 3 minutes). Pour in the boiling water, stirring, and add salt. Reduce the heat to low, cover the skillet and cook for 15 minutes. Turn off the heat, let the grouts stand for another 5 to 10 minutes to absorb more water, and then uncover and fluff the grouts.

Old Fashioned Oatmeal

4 cups liquid (if cold, the end result will be a creamier oatmeal than if the oats are dropped into boiling liquid)

2 cups rolled oats; “quick cooking” has been flattened more than “regular,” which will retain more of its texture (available in the Bulk aisle)

1/2 tsp salt (available in the Bulk aisle)

In a heavy saucepan, combine the ingredients and bring to a boil.
Reduce heat and cook, stirring occasionally. Cook 5–10 minutes until oatmeal is the desired consistency. Possible “add-ins” include maple syrup, nut butters toasted tahini and/ or dates.

Breakfast Amaranthe

1 cup amaranthe (available in the Bulk aisle)
1 cup water
1/2 tsp salt
3 cup milk or milk substitute
1 TBS peanut butter (available in the Bulk aisle)

Heat the amaranthe in a heavy, dry skillet over medium heat. Toast, stirring for about 4 minutes until the grains start to pop and smell toasty. In a nonstick pan, bring water and salt to a boil and drop in the toasted amaranthe. Stir once and let the water return to a boil. Then lower the heat and simmer, cover, and cook for about 5 minutes. Add milk or milk substitute, cover again, and cook another 5 minutes. Turn off the heat. Add peanut butter and stir. Cover the pot again and let the flavors merge for another 5 minutes.

Barley Flakes

2 cups water
1/4 tsp salt (available in the Bulk aisle)
1 cup flaked barley (available in the Bulk aisle)

Bring water and salt to a boil; stir in barley flakes and return to a boil. Reduce heat, cover and cook 10– 12 minutes. Remove from heat and keep covered; let stand another 5 minutes so that all remaining water is absorbed. Serve with toppings: maple syrup, sucanat, molasses, honey, dried fruits (all available in the Bulk aisle).