Starting the day with a stick-to-your-ribs kind of breakfast was of the utmost importance to the pioneers for a variety of reasons. They often began their days with hard work, performed strenuous tasks throughout the morning and needed sustenance to keep the full until dinner (or lunch) time. Porridge like oatmeal, steel cut oats, wheat flakes, cream of rice or wheat or other hot breakfast cereals provides vitamins like B vitamins, minerals like iron, phosphorus and manganese as well as complex carbohydrates which is so important for brain and gut health. Glucose which is naturally present in complex carbohydrates (whole grains) provides the main fuel source for the brain, while the fibre provides food for good gut microbes and helps keep us regular.
These hot cereals were a staple in the pioneer kitchen because not only did it provide the body with nourishment but it was a simple and cost effective way to fill a family of hungry tummies until the next meal.
Let’s get cooking!
We love to cook old fashioned rolled oats. For rolled oats, it is 2 water to one oats which a simple way to cook as much as you need for your family. For 4 servings, boil 4 cups water and add 1/2 tsp salt and 2 cups of oats. Reduce heat and simmer, stirring occasionally, for 10 minutes.
For cream of wheat cereal dates back to 1893 and is quick and simple to prepare. Boil milk or water, add cream of wheat and stir, cooking for about 2 minutes or until thick and creamy. It is 1/2 cup cream of wheat for every 2 cups water or milk.
For cream of rice (also known as brown rice farina hot cereal), combine 3 water to 1 cereal. For 4 servings, bring 3 cups water to a boil with 1/2 tsp salt. Add 1 cup rice cereal and stir. Simmer 8 minutes or until slightly thickened and cooked to desired doneness. Cream of Rice is definitely different than cream of wheat and has a slightly crunchy texture, similar to that of steel cut oats.
For steel cut oats, it is 2 water to 1 steel cut oats. For 4 servings, boil 2 cups water and 1/4 tsp salt. Add 1 cup steel cut oats, reduce heat and cook for 8 to 10 minutes.
I often cook extra porridge so we have leftover for the next day’s breakfast which is so easy to warm up.
cream of rice porridge 
rolled oats porridge
Now that your porridge is cooked, its time to serve!
Top your hot porridge with brown sugar, honey, maple syrup or cooked fruit like a homemade applesauce or apple pie filling or even fresh berries, nuts and cinnamon. The options are endless. For a creamier porridge, you can also add a splash of milk. Any way you decide will be delicious!
oatmeal topped with homemade apple pie filling 
oatmeal, apples, cinnamon and milk 
oatmeal with brown sugar, cinnamon and raisins
Enjoy a delicious and hearty breakfast to get your day going!
