HUNTINGTON BEACH, Calif. (KABC) --If you're tired of that daily bowl of morning oatmeal, why not wake up with something savory?
Chef Manfred Lassahn, the executive chef at the Hyatt Regency Huntington Beach Resport and Spa, had this to say about breakfast.
"I was looking for that alternative to the boring morning oatmeal," Lassahn said.
Not only what he put on it - but the actual grain itself. For Lassahn, oats are out. Instead? Barley, brown rice, millet and quinoa take a.m.'s center stage.
"Now these all are cooked separately and then mixed together because each grain cooks a little bit differently," Lassahn said.
Rather than maple syrup or something sweet, he recommends choosing protein and produce.
"In the morning you are eating scrambled eggs, and you are eating mix-ins of asparagus and cherry tomatoes, so why not put that on a healthy warm grain cereal," suggested Lassahn.
Maybe that's over the top, maybe not. To pass on porridge, think outside the box or bowl.
Choose your favorite grain, your favorite way to make an egg, your favorite veggies and some of your favorite flavors.
Chef Lassahn put these combinations together:
- Arugula, mixed cook grains, tomato, avocado, soft poached egg with a basil tahini lime sauce.
- Red quinoa with carrot top basil pesto, macadamia nuts, chia, hemp seeds, chopped hardboiled egg and avocado.
- Mediterranean barley breakfast bowl with olive oil yogurt, wilted garlic kale, cucumber, broiled tomato, avocado and poached egg.
Obviously, cooking grains and poaching eggs - that's a lot to do in the morning. So just keep in mind some of these things are best made the night before, so you can quick assemble, grab and go.