Time To Get Serious About Cereal
Image by Leah Koenig
Image by Sang An
On National Cereal Day, forget the Frosted Flakes and try one of these awesome alternatives.
In her weekly breakfast column, , Leah Koenig explored all sorts of imaginative alternatives to your basic cereal and milk. Here are a few of her delicious discoveries:
Image by Leah Koenig
On a trip to Romania, Koenig discovered a delicious porridge, which she began making last summer topped with seasonal plum compote. (You can make a quick fruit compote with whatever’s in season.)
Image by Leah Koenig
Originally created for the high holidays, this hearty cereal is good any time of year.
Try it in Koenig’s Granola Baked Apples (pictured below).
Image by Leah Koenig
Matzo Granola With Walnuts and Coconut
Image by Sang An
With Pesach right around the corner, you might also go for matzo granola. In Koenig’s version, crumbled matzo, which replaces the typical rolled oats, gets toasty and crisp in the oven, and is then tossed with chopped walnuts, shredded coconut and raisins.
Jeweled Rice Pudding
Image by Leah Koenig
And if you never thought of serving rice pudding in the morning, this extraordinary version — inspired by the savory jeweled rice dishes eaten by Persian Jews and topped with a rainbow of dried fruit, nuts and spices — will tempt you to try it.
Leah Koenig is a contributing editor at the Forward and author of “Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen,” Chronicle Books (2015).
