Posted by: mmstanger | March 8, 2010

Menu Mondays- No Cereal for Breakfast Challenge: The Soaked Grain Edition

 Menu Plan MondayLast week, I began our family’s No Cereal for Breakfast Month Challenge with a plan for a week of mostly whole grain, crock pot breakfasts. While we thoroughly enjoyed most of these selections, Luke was non-plussed by the polenta (while Nina and I loved his leftovers later in the week) and I ended up opting to trade out the crock pot French toast for just regular French toast as the regular stuff requires far fewer ingredients and is quite simple to make anyway. (Gotta think economy!)

This week, as I thought about quick prep whole grain ideas, I stumbled upon information about the benefits of soaked grains at the Nourishing Gourmet and decided to change my breakfast theme of the week from the 15 Minutes-and-Under Prep Time theme I was planning on to a Soaked Grains one.   Thus, every morning this week, we will be eating a variety of soaked grain recipes for breakfast– minus today, which ended up being a Fridge Forage only because Mike had to head out very early this morning (having toast) and the kids started serving themselves while I was doing some contract work, opting for yogurt with honey or agave, followed by a request for me to make them toast. Then, since everyone had already made their own choices, I did, too, making some leftover boiled eggs into a salad for myself, followed by toast with the kids.  In any case, our Soaked Grain breakfast choices this week will be:

  • Soaked Oatmeal – Mix 2 cups oats, 2 cups water and 2 T fresh lemon juice together and soak overnight. Put in a pot in the morning with 2 more cups of water and some salt. cook until the consistency you like and top with favorite toppings (syrup, honey, fruit, nuts, etc.)
  • Soaked Bulgur with Apples – Mix 1 cup bulgur and 2 cups water and let sit overnight in the fridge. Stir in sweetener (honey, agave or the like) and chopped apples, plus a dash of vanilla in the morning and enjoy.
  • Soaked Blueberry Muffins adapted from the recipe on Living on Love. (We’ll likely change the sweetener as we have no sucanat in the house and will trade part of the butter for olive oil.) Or, from the recipe at Small Steps Backwards, replacing the coconut oil with a different one. 
  • Soaked Yogurt Muesli adapted from the recipe at Stocking the Larder. We’ll likely reduce the wet ingredients and leave out the seeds this time, since the kids don’t like them much.
  • Soaked Whole Grain Pancakes adapted from the recipe at the Nourishing Gourmet, without the coconut oil, because we don’t have any in the house and purchasing it won’t fit into our budget this week and with some adaptation, yet to be thought out, of the coconut tonic for the same reason.
  • Soaked Whole Wheat Blueberry Scones like the ones at Inspired Homemaking.
  • Fluffy Whole Wheat Biscuits (dairy free, soaked and vegan) with toppings, adapted from the recipe at The Nourishing Gourmet.  (We likely will use a different type of oil.)

For lunches, choices will include:

  • Build-a-Sandwich Tortillas (tortillas, peanut butter, beans, turkey slices, cheese and a variety of other ingredients)
  • Tuna-Grain Salad (tuna, wheat berries, olive oil, vinegar, mustard, chopped leftover vegetables and frozen herbs, etc.)
  • Edamame and Brown Rice
  • Chick Peas, Bulgur and Sautéed Vegetables
  • Your Choice Picnic Sandwiches (bread, peanut butter, sliced meat, cheese, bean spread, greens, etc.)
  • Boiled Egg Slices and Sides
  • Fridge and Pantry Forage (whatever we are inspired to make after peeking in both)

Dinner choices will be:

  • Soup Night: Pasta-Bean Soup, Muffins and Salad
  • Breakfast for Dinner Night: Yogurt-Cheese Scrambled Eggs and Broccoli
  • Fish Friday Night: Penne with White Clam Sauce and Spinach
  • Build-Your-Own Night: Tortillas, Tortilla Chips, Beans, Bean/Tomato/Spice/Onion/Garlic Sautee, Tomato Sauce, Greens, Cheese, Yogurt, etc.
  • Italian Inspired Night: Ravioli, Sauce, Asparagus and Broccoli
  • Roasting Night: Roasted Butternut Squash, Turkey Breast and Root Vegetables
  • Daddy Cooks Night: Orzo with Snap Peas, Nuts, Diced Leftover Meats

If you have ideas for no-cereal, whole-food, preferably meat-free breakfasts, please leave a comment and/or link.

For others’ menu ideas, see the links at I’m an Organizing Junkie.

And, as always, remember, if you want to see related posts in this blog, do not use the category links below, but the ones listed in the right column.  Thanks and have a blessed week!


  1. Since you’re doing soaked grains why not legumes? You just can’t forget about hummus! Great for dipping fresh veg, on pita, a spoonful as you walk by… Full of yummy protein & VEGAN!!! 😉 And Falafal for lunch/dinner…tahini… oh, and some dolmas!

    I know what we’re having for dinner! 🙂 Check out some raw foodies out there. They have TONS of soaked grain recipes. I and my family are vegans & I make our meals from as pure food as I can.


    • Legumes are good. I love hummus, but my kiddos don’t. And I will have to try dolmas… I will check out raw foodies as you suggested, too. Thank you for your comment and tips!

  2. […] and snacks for us.  So, this week, our breakfasts will be a mix of the choices from this post and this one , as well as scrambled eggs, oatmeal and other whole food, quick-and-easy bites.  We might also […]

  3. Hi,

    I make a variation of this:

    But I make it in my oven, at about 100 degrees celsius, for about 5 hours. I don’t use any flour, and I use less sweetener – about 1/4 cup silan. I don’t use soaked and dried nuts; I soak the nuts overnight and then mix them in with the oats and dried fruit; they dry out during the regular slow cooking.

    I personally don’t eat it often – I eat breakfast at work – but I DO give it to my toddler, who LOVES it. He likes to eat some pieces dry, and then finish it off with almond or hazelnut milk. This recipe makes three big oven trays of cereal, and I think that it actually resembles a high-quality boxed cereal – in a good way! Very child friendly, especially with a couple of different kinds of dried fruit: I use raisins, sultanas, and cranberries. Lasts easily as long as a big box of cereal, too.

    Good luck!

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