IMG_0693 - Edited


Ancient Kamut grain cooked like rolled oats. Golden raisins, flaked coconut, brown sugar and maple extract used as flavorings. Topped with orange zest and cinnamon. A delightful ‘feel good’ cereal!

Makes 4-1/2 cups

2 c. boiling water

1 c. Kamut Flakes

1/2 t. sea salt

1/4 c. golden raisins

1/3 c. sweetened flaked coconut

1/4 c. light brown sugar

1/2 t. imitation maple flavoring or maple extract

zest of 1 lg. orange – some for mixing into cereal and some for topping

softened margarine (optional topping)


non-dairy creamer (optional)

Bring 2 c. water to boil in saucepan. Add Kamut Flakes and salt. Stir well, cover tightly, reduce heat to low and cook for 15 minutes.

Add raisins, coconut, brown sugar and maple extract. Stir to incorporate, then cover and cook 5-10 minutes longer.

Remove from heat and add orange zest.

Spoon into individual bowls, top with additional orange zest, then sprinkle with cinnamon.

If desired, top with a pat of margarine and a little non-dairy creamer. Serve.

Notes: For a hot breakfast – or anytime – cereal, I prefer Kamut flakes to traditional rolled oats. It textures chewier than oatmeal, is not starchy like oats and has a buttery feel to the mouth.

It has no discernible flavor, so needs flavor additives.

If you’re accustomed to creamer on your hot cereal, you can use it here, but it isn’t necessary. In fact I like it without the cream just as well. It also tastes great cold as a light between meal, filling, satisfying snack.

I’m a fan.




Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!


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