Often when people think about whole grains in the morning, they think about oats, granola and muesli. And while oats are a high-protein cereal grain packed with nutrients, there's a much wider whole grain world out there to explore in the mornings! What I love about eating whole grains in the morning is that, for the most part, they have a much higher glycemic index than their more stripped-down refined cousins, so I have energy well into the lunch hour. They're wonderful to pair with seasonal fruits, and you can prepare them hot or cold depending on the season. Once you become acquainted with a few grains and how they cook, you'll have endless opportunities to experiment with porridges, breakfast bakes, waffles and breads, scones and cereals.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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