Grain Nuts with Fruit

Quentin Bacon

Twice-cooked grains translate to a one-ingredient breakfast cereal, along the lines of Grape-Nuts, but made by you and with zero extraneous ingre- dients. Name the grain and it can be served cereal fashion, which means you can use whatever you have leftover in the fridge, in whatever quantity (reduce the salt proportionately). The results: an intensely flavored breakfast cereal that is pleasantly dense and crunchy enough to sit in milk for a while without getting soggy.

Makes: 4 servings
Time: About 20 minutes, with precooked grains


  • 2 cups cooked grain (any kind, like quinoa, bulgur, or wheat berries)

  • 1 ⁄ 4 teaspoon salt

  • 4 cups diced fruit or berries

  • 2 cups milk (any kind)


1. Heat the oven to 375°F. spread the grain on a large rimmed baking sheet, using your hands to break up any clumps and making the layer as even as possible. sprinkle with the salt.

2. Bake, tossing once or twice with a spatula, until the grains dry out and turn golden brown, 15 to 25 minutes, depending on the size of the kernel and how crunchy you want them. set the pan on a wire rack to cool.

3. Serve like breakfast cereal, with fruit either on top or in the bottom of the bowl and the milk poured over all.

Recipe from The VB6 Cookbook (Photo: Quentin Bacon)