Large cup of porridge with nuts on top
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Warm Breakfast Cereal with Whole Grains

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Discover how this warm, whole-grain breakfast cereal can get your days off to a healthy start!

This recipe yields one serving


  • Spelt – 1/2 C
  • Millet – 1/2 C
  • Cranberries (or other dried fruit) – a handful
  • Walnuts (or other nuts), raw or toasted to taste – a handful
Spelt grains
Grains of spelt – photo credit
Grains of pearl millet
Grains of pearl millet – photo credit


  • Soak spelt and millet for 10 hours in water. 
  • Cook millet and spelt in water for about 80 to 90 minutes, until soft and porridge-like.
  • Add cranberries and walnuts last minute.


Soaking whole grains neutralizes the phytic acid they contain, which can interfere with the body’s ability to absorb micronutrients found in grains.

Feel free to alter the ratios of spelt to millet, and to use other grains. Keep in mind that a total of one cup of grains generally yields about one serving.

Make sure that you sit, enjoy your meal and chew slowly (30-50 chews per spoonful). Chewing the food well allows the amylase enzyme (a protein produced by salivary glands and the pancreas) to start digesting the carbohydrates.

This breakfast will break down slowly in the body because of the complex carbs.

Good for Spleen qi deficiency, very filling. You can add other grains to taste.

Grains can help the nervous system; encourage calm, deep sleep; and promote healthy bowel movements. Grains also can help to increase energy.


About Spelt

About Millet

About the author

Teri Calandra

Teri Calandra Dipl.Acu, MSTOM, L.Ac., LMT, RMT

Teri began her studies in energy medicine as part of her own personal development journey, and continues to to learn and integrate that knowledge into her practice. Teri is the founding practitioner of Calandra Center for Health & Wellness in Schaumburg, Illinois. She is licensed by the State of Illinois in acupuncture (L.Ac.), and board certified through the National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM).

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