I use rolled rye here instead of rolled oats because they are lower in fat than oats. Oats are still a great breakfast in the morning if you are out of fruit and don’t want to eat cold cereal, but I find eating oats gives me acne. Feel free to substitute the rye with another whole grain of your choice. Most whole grains tend to cook at a 1:2 water ratio, but make sure to check beforehand just in case.
Also, feel free to substitute the dates or pineapple for other fruits and dates with raisins or other dried fruit. The fruit is important because it gives the breakfast a sweetness without added fiberless sweeteners like brown sugar, molasses and rice malt syrup. Amla is not essential if you don’t have it, but it adds a huge boost of antioxidants to this breakfast meal.
Are you in a breakfast monotony of dry breakfast cereals and boring oatmeal in the morning? Try Carob Cherub’s Rye Cereal. It’s a fruity, filling alternative that will help break up your breakfast slump that keeps you away from refined grains and sugars.
Vegan and free of added salt, sugar, oil, soy, nuts and seeds.
Reasons to love this recipe: breakfast dish, easily multiplied
- 1 cup rolled rye
- 2 1/2 cups water, divided
- 1/2 banana
- 5 dates, chopped
- 2 cups of diced pineapple
- 1/2 tsp cinnamon
- 1 tsp amla powder
Start cooking the rye cereal by adding the rye and 2 cups water to a pressure cooker and cooking on full pressure for 10 minutes. While the rye cooks, prepare the dates and pineapple. Place the pineapple on the bottom of a bowl. After you release the pressure from the pressure cooker, blend the banana and 1/2 cup water in the blender to make a banana milk. Top the pineapple with the rye cereal then sprinkle the bowl with the amla, cinnamon and dates. Finally, pour the banana milk over the contents of the bowl. Enjoy immediately.
Note: In order to make more rye, just add more rye and water to the pressure cooker in a ratio of 1:2. You will still cook the rye for 10 minutes.