Crock Pot Barley

• 1 cup whole barley
• 5-6 cups water (depending on how hot your crock pot cooks)
• ¼ c chopped dates
• ½ c coconut milk (optional)
• salt to taste

Put barley and water in crock pot and turn on low overnight. In the morning stir in the dates softened in ¼ c hot water and add coconut milk and salt. May add more coconut milk or water until desired consistency is achieved. Serve as any cooked cereal with soy milk, raisins, chopped nuts, etc.

Company Oatmeal

• 2 c rolled oats (quick oats work)
• 1 c crushed unsweetened pineapple
• ¼ c unsweetened coconut
• ¼ c chopped walnuts or almonds
• ¾ c raisins
• 1 T vanilla
• 1 t salt
• 1/8 t coconut extract (optional)
• 4-6 c water

Combine all ingredients in order given. Bake in casserole dish for 1 hour at 350

Peach Barley Casserole

• 2c rolled barley (may also use rolled oats)
• 2c sliced peaches, canned or fresh (fresh is best)
• ½ c raisins
• ¼ c coconut
• ¼ c chopped nuts
• 1 T vanilla
• 1 t salt
• 1/8 t coriander
• 1/8 t cardamom
• 4 c water

Combine all ingredients in 2 quart casserole dish arranging a few peaches nicely on top. Bake uncovered at 350 for 1 hour

Breakfast Banana Delight

• ½ c cashews (may use ¼ c cashews and ¼ c cooked rice if you want to use less nuts)
• 8 dates
• ½ c water
• 2 large bananas
• 1 t vanilla
• ½ c raisins
• 2 c cooked brown rice (or millet)

Blend all ingredients except raisins and rice until smooth. Pour blended mixture over rice, add raisins and heat till warmed through in oven, microwave or on stovetop. My kids don’t like any kind of breakfast rice recipe that I have tried in the past, but they LOVE this one!

Great Granola

• 9 c quick oats (or rolled oats, or any combination)
• 1 c unsweetened coconut
• ½ c sunflower seeds
• ½ c sesame seeds
• 1 c slivered almonds (or any chopped nut of your liking)
• ½ c dates (may use all dates)
• ½ c raisins
• 2 ripe bananas
• ½ c apple juice
• 1 ½ t salt

Mix in large bowl first five ingredients. Place bananas, dates, raisins, apple juice and salt in blender. (For easier blending, soften raisins and dates in apple juice first.) Blend till smooth, may add more apple juice as need to blend smooth.

Pour blender mixture into dry ingredients and thoroughly mix till granola is in small crumbles. Add more oats if smaller crumbles are desired.

Place on 2 or 3 large cookie sheets and spread out to ½-1 inch thick. Bake at 225-250 for about 90 minutes, stirring every 30 minutes. Turn off oven and leave granola in until cool and completely dry. Store in air-tight container.

Sweet Cornmeal Mush

• 1 c cornmeal
• 4 c cold water
• 1 t salt
• ½ c chopped dates, softened in warm water (just enough to barely cover)
• ¼ t coriander
• ¼ t anise

Stir cornmeal into cold water. Cook, stirring frequently until thickened. Add remaining ingredients. May add more water or cook longer to reach desired consistency.

Baked Oatmeal

• 2 c oats
• 1 grated apple
• ¼ c unsweetened coconut
• ⅓ c raisins
• 3-4 c soy milk or water
• 1 t salt
• 2 t vanilla
• ½ t ground coriander

Mix all ingredients together in mixing bowl. Pour into 8x8 casserole dish. Bake at 350 for 1 hour. Any sweet fruit can be used in place of the apple. Crushed pineapple is good. Use any type of milk substitute or use fruit juice for the liquid. Chopped dates can also be used in place of raisins. Any chopped nut could be used in place of, or in addition to the coconut.

Pecan Crunch

• 1 c pecans
• ½ c unsweetened coconut
• ¾ c dates
• 1 c wheat bran
• 4 c quick oats
• 2 t vanilla (or use maple, or leave it out)
• 1 t salt
• ⅓-½ coconut milk

In food processor, process pecans until fine, then add the coconut and dates. When well mixed, add the wheat bran, oats and salt. Add vanilla and coconut milk while it is running, adding enough to make the mixture form large clumps.

Dump out onto baking sheet and crumble into small pieces. Bake at 250 degrees for about 90 minutes or until cereal is dry. Stir every 20-30 minutes and continue to break up larger clumps, so that it resembles Grape Nuts. Turn off oven and leave in to finish drying and cooling before placing in air-tight container for storage.

This is a new favorite at our house, and now ranks higher than the granola!

You can still make this even if you don't have a food processor, just blend the pecans (or use pecan meal) as well as you can in the blender then dump out into large bowl. Then blend the dates together with the wheat bran until fine and add to nuts. Then blend the coconut and oats (in 2 batches is better) and add it to the bowl, mixing well. Add remaining ingredients and mix well. Crumble onto baking sheet and bake as above. It will have a more coarse texture, but will taste just as good as making it in a food processor!

Pretty-n-Pink Breakfast Delight

• 1 recipe Pecan Crunch cereal
• 1 recipe Pretty-n-Pink Fruit Cream
• 1 recipe Rice Cream
• Fresh fruit--bananas, strawberries, or berries

In casserole dish layer cereal, fruit cream, sliced fruit or berries, and rice cream. Repeat layers as you have space, ending with cream on top. Sprinkle cereal lightly over the top.

This was a big hit at our house! It is like having dessert for breakfast. I made it Friday afternoon, put it in the refrigerator and served it for breakfast Sabbath morning! A wonderful, easy treat!

You can also make this in individual servings in parfait glasses. Very pretty!