Filed under: canada, oatmeal, recipe | Tags: flax, healthy breakfast, red river
We eat a lot of oatmeal for breakfast. Over time we’ve developed this way of making it. It incorporates one of Canada’s classic breakfast treats: Red River Cereal. Here’s a picture of it installed in the National Museum of American Indians in DC.
Along with the Robin Hood flour and the Canada corn starch, it’s got a distinctive look. And now that I can’t easily get it, i recall it fondly. Of course when mom brings down 2 1.35 kg boxes you’d better start eating! Red River is cracked wheat, rye and flax. You can make it as a hot cereal on its own a 4:1 ratio of water to mix. But it’s kind of yicky that way. Cut with oatmeal it’s great. Just gives the oatmeal a bit of interest. I think i’ll make it straight for folks sometime soon–just to retest my old memory of it. BTW mom we’re down one WHOLE box already. We put away 1.35 kg over the last six months or so??! Guess we do like the oatmeal!!
Red River Oatmeal
1 scant cup oatmeal (regular)
1/4 cup red river cereal
2 cups water
1.5 tsp cinnamon
1 banana cut up
Boil in small saucepan over medium heat until water is absorbed and oatmeal is cooked (about 5 mins?)
Serve with brown sugar and milk.
Leave a Comment so far
Leave a comment