My Whole Food Plant Based Answer for Cold Cereal Cravings + Cold Grain Cereal (Instant Pot & Stove Top Instructions)

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I have gone through various cereal phases in my life.

When I was little my mom used to dish up leftover brown rice for breakfast, and add fruit, raisins, and rice milk. She would sometimes cook buckwheat and millet for breakfast as well.

When I started going to sleepovers, my love of Rice Krispies made me smitten. And then it made me barf.

When I was in college, I was all about Chex.

In my 20’s I loved French Vanilla Almond granola from the bulk bin.

When I went vegan I liked Nature’s Path Flax cereal.

When I went Whole Food Plant Based all boxed cereal activity stopped and I realized that my mom was onto something back in the 80’s with her damn cold rice cereal, buckwheat, and millet. So, I started to revisit my childhood breakfast.

I played around with steel cut oats, quinoa, millet, and every other grain out there. I came up with some yummy recipes, but none of them satisfied that cold-cereal-from-a-box craving. So I always had a box of Ezekiel or Engine 2 cereal on hand, but even for a plant muncher like myself, these boxed cereals taste like the love child of cardboard and stale raisins.

One day I asked Luanne if she wanted a bowl of my breakfast porridge and she said she would have a bowl if it was cold. I was like, huh? That sounds like an awkward mouth experience from my childhood! But I made her a bowl anyway, thinking it was going to suck. She ate it and loved it.

I took a bite and holy shit, it was fucking delish.

I took a bite and holy shit, it was fucking delish. I have been eating it ever since. And you know what? When the cold-cereal-from-a-box craving hits, I make a bowl of this, and it satisfies that craving perfectly. I’ve cracked the damn code! And today, I’m sharing the code with you.

Before you get to the recipe I made a quick video with a time-saving tip for after the grains have cooked. Oh, and heads up that I called this “porridge” in the video, but I call it “Cold Grain Cereal” here on the blog. It’s all the same thing, I use the terms interchangeably.

Enjoy!

Cold Grain Cereal

Makes about 3 cups
Author: Molly Patrick

Ingredients

Instant Pot Ingredients

  • 1/4 cup steel cut oats (45 g)
  • 1/4 cup black rice (50 g / can sub brown rice)
  • 1/4 cup toasted buckwheat (aka Kasha / 45 g)
  • 1/4 cup brown or green lentils (50 g)
  • 2 1/2 cups water
  • 1 teaspoon vanilla extract

Stove Top Ingredients

  • 1/4 cup steel cut oats (45 g)
  • 1/4 cup black rice (50 g / can sub brown rice)
  • 1/4 cup toasted buckwheat (aka Kasha / 45 g)
  • 1/4 cup brown or green lentils (50 g)
  • 3 1/2 cups water
  • 1 teaspoon vanilla extract

Instructions

Instant Pot Instructions

  • Place the oats, rice, buckwheat, and lentils into a mixing bowl and cover with water. Soak for an hour and up to overnight. When you're ready to cook your grains, transfer the grains to a fine mesh strainer and rinse well with water. Tap the strainer against the sink to remove as much excess water as possible.
  • Press the saute setting on your Instant Pot and heat up the inner pot for 2 minutes. Transfer the rinsed grains to the Instant Pot and saute for 2 minutes, stirring frequently.
  • Turn off the Instant Pot and add the water. Stir, and then lock the lid into place, making sure the nozzle is in the sealing position.
  • Use the Manual (or Pressure Cooking) mode and set the timer for 12 minutes. Use the natural release method when the timer goes off.
  • Remove the lid and add the vanilla. Cool to room temperature, then store in your fridge in one container, or separate portions (see video).
  • When you’re ready to eat, put some cold porridge in your bowl and mash it with a potato masher until there are no clumps.
  • Add some chopped apple, raspberries (or any type of berry), sliced banana, chopped walnuts, and raisins. Pour some unsweetened non-dairy milk on top and dive in.
  • Watch your craving for cold cereal disappear!

Stove Top Instructions

  • Place the oats, rice, buckwheat, and lentils into a mixing bowl and cover with water. Soak for an hour and up to overnight. When you're ready to cook your grains, transfer the grains to a fine mesh strainer and rinse well with water. Tap the strainer against the sink to remove as much excess water as possible.
  • Heat up a large pot for 2 minutes on medium, then transfer the rinsed grains to the pot and saute for 2 minutes, stirring frequently.
  • Add the water, stir, and then place a lid on the pot at an angle. Simmer for 30 minutes, stirring often, so that things don’t start to stick to the bottom of the pot.
  • Turn off the heat, add the vanilla, stir and allow to cool. Store in your fridge in one container, or separate portions (see video).
  • When you’re ready to eat, put some cold porridge in your bowl and mash it with a potato masher until there are no clumps.
  • Add some chopped apple, raspberries (or any type of berry), sliced banana, chopped walnuts, and raisins. Pour some unsweetened non-dairy milk on top and dive in.
  • Watch your craving for cold cereal disappear!

Notes

For the toppings, any combination of fruit and nuts or seeds will work. Get creative and find your groove, just make sure you add lots of toppings that have different textures, that’s key for making this super satisfying!

Wishing you a happy week. May it be filled with quenching your cravings in a way that supports your beautiful body.

Xo
Molly

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Written by ex-boozer, ex-smoker, Co-founder, and CEO, Molly Patrick. They will help you eat more plants while throwing perfection down the garbage disposal.

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28 Comments

  1. Karin Claus on July 25, 2020 at 9:50 am

    I bet that would be good on toast with a little hot sauce.

  2. Robin Smith on July 25, 2020 at 10:28 am

    Does it make a difference if I buy toasted buckwheat or use buckwheat groats and toast them myself?

    • Team Clean Food Dirty Girl on July 25, 2020 at 10:33 am

      Hi Robin – You can definitely toast the groats yourself. ~Karen

    • Molly Patrick on July 25, 2020 at 11:15 pm

      You can toast them yourself. I like to buy kasha (pre-toasted) just to save a step.
      You can also use straight up buckwheat groats. I like the toasted buckwheat because it adds a nice nutty flavor.
      Have fun and let me know what you think!
      xo
      Molly

  3. Lu on July 25, 2020 at 10:32 am

    I know the point of this is cold cereal, but I prefer, warm, so would this still be good out of the IP into my bowl?

  4. Barbara Cook on July 25, 2020 at 10:53 am

    Thank you ! I see the buckwheat is toasted, how do I get toasted buckwheat?

  5. Carol Bingham on July 25, 2020 at 11:07 am

    I’ve been eating this since Molly first published the recipe. I make up enough grains for about 4 – 5 weeks and put each portion into a bag. A portion for me is 1 cup uncooked grains. Then, I just grab a bag and cook it in my instant pot and transfer it to the frig. Since I’m single, this does usually last me a week. I used varied grains as I go, but always have rice, lentils and steel cut oats with whatever other grain I have on hand. I add a lot of fruit such as apples, blueberries and whatever I have on hand like Molly suggested. And, toasted walnuts or whatever as well. enjoy!!

  6. Betty on July 25, 2020 at 12:05 pm

    5 stars
    I love this stuff so much; warm in the winter and cold in the summer! I mix up grains and lentils every week (just made it with mung beans). I also do 2 1/2 cups of grain/lentil Mix with 2 1/2 cups of water. That lasts me for the week.

    I agree, it has gotten me completely off cold cereal. I add a teaspoon of molasses when I feel like it and always lots of fruit and seeds and flax.

  7. Marie on July 25, 2020 at 12:55 pm

    I cannot have buckwheat, what would be a good substitute grain?

  8. Heid on July 25, 2020 at 1:02 pm

    Oh, this is perfect! I’m gearing up to go full on Nutritarian (a la Dr. Furman) at the end of the week, and I know I’m going to love it, but I will have to plan ahead. I’ve gotten away from my cooked cereal breakfasts since the pandemic knocked everything askew, and I never thought about eating it cold in the summer.

  9. Vicki on July 25, 2020 at 1:46 pm

    I vary my grains and legumes when I make my weekly batch. After it cools, I put it in a storage container and top it with flaxseed meal, cardamom and cinnamon. Put it in the fridge and slice it into portions. For serving, I mash a banana, and top with berries, toasted nuts and almond milk. I never liked breakfast much til this!

  10. Susan Dilger on July 25, 2020 at 2:23 pm

    5 stars
    YES!!! Porridge (or whatever you call it!) for the win! Since I first saw Molly’s recipes I’ve made it both ways. Loaded with plant milk, nuts, fruit, flax…. keeps me full for hours!
    Need to try it cold,,,

    • Molly Patrick on July 25, 2020 at 11:27 pm

      Right?? So very filling. You MUST try it cold!
      xo
      Molly

  11. Laura on July 25, 2020 at 7:30 pm

    BROL. Think I have seen this somewhere but with barley. Your version is more gluten free friendly. There are also black lentils Which are easier to find where I live than black rice. I love 💕 this but had never thought to eat it cold. Thanks!!! 🍲

  12. julie menasco on July 25, 2020 at 8:29 pm

    Hi Molly, Don’t know if I can handle the lentils in this breakfast cereal (will try it though!) but I just want to tell you I love your t-shirt and soooo appreciate your efforts to be kind to the less privileged. Thank you!

    • Molly Patrick on July 25, 2020 at 11:27 pm

      Hi Julie,
      Leave out the lentils! No biggie 😉
      xo
      Molly

  13. Peggy Lee on July 26, 2020 at 11:42 am

    Thank you for sharing! I learned from someone in the Facebook CFDG group that you can eat old fashioned oats raw with milk poured over them like cereal. I had no idea! As someone who can’t stand cooked grains for breakfast, this has been a life saver for me. I use 1/3 or 1/2 cup of old fashioned oats, then ground flax seed , chia seeds, sliced almonds, cinnamon, blueberries and/or other fruit, nut milk, and boom, best breakfast ever in 30 seconds flat. Yay!

    • Christine Hoffmann on July 26, 2020 at 7:05 pm

      5 stars
      Is this possible to make in my rice cooker?

      • Team Clean Food Dirty Girl - Steph on July 27, 2020 at 8:34 am

        Hi Christine! We haven’t tested this recipe using a rice cooker, but we think it could work. Feel free to try it out and let us know! We would suggest using the stovetop ingredient measurements to start out with, but you may have to add more liquid or strain some out, depending. Happy eating!

    • Heidi Falck on July 29, 2020 at 8:32 pm

      Thanks for this! Tried the raw rolled oats with mango, sliced almonds, cinnamon and almond milk this morning and it was terrific! Its been forever since I had an old fashioned bowl of cold cereal. Can’t wait to try Molly’s cold porridge too. Breakfast is back, people!

  14. Maggie on August 1, 2020 at 8:47 am

    5 stars
    Wow, Molly! You came up with a winner. This porridge will change my first-meal-of-the-day forever—the variations seem endless. I’m doing an IF program (8-16) and it’s so filling and satisfying that I often wind up having only two meals a day. Thanks so much for your humor, creativity and generosity.

  15. Karen Zimmerman -Pitchford on August 4, 2020 at 10:23 am

    Just made this, mixed in some almonds and a ginger fig compote that I made yesterday. OMG, so good! My new go-to breakfast now that it’s getting hot.

  16. Diane Petz on August 18, 2020 at 11:38 am

    I love this! Thank you so much for the recipe. ❤️

  17. Melissa on August 30, 2020 at 6:13 am

    OMG, I can’t focus on the video because I’m absolutely in love with your shirt❤️ You go, girl! Love watching you.

    • Molly Patrick on August 30, 2020 at 10:53 pm

      MUAH!

  18. Amanda on April 25, 2021 at 1:24 pm

    5 stars
    I could live off of this!!

  19. Alexandria Phillips on April 29, 2021 at 2:47 pm

    How would you triple this. I tried and I ended up with a pot of mush.

    • Team Clean Food Dirty Girl - Steph on April 29, 2021 at 5:15 pm

      Hi Alexandra,

      To triple the recipe, you’ll want to increase the ingredients, but keep the cooking time the same. If the grains aren’t done after the specified time and you have to add time, start small, no more than a few minutes at a time.

      Feel free to email us here if you have any more questions.
      Stephanie

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