Do you want to know a Secret: Part II

There IS a way to make creamy bulgur, creamy wheatberries, and even creamier oatmeal. It's all thanks to one secret step. Are you ready for the secret to be revealed???

If so, scroll down (Hmmm, this sounds like one of those annoying chain-emails. But I promise I won't make you send this message to 10 people or risk a lifetime of bad luck! )

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Here lies the secret of how to make the creamiest bulgur/wheatberries/barley/spelt/oatmeal/etc. EVER:

So right now, the following might be spinning through your head: "What in the name of Pete is that ugly contraption, and how is it supposed to help me in my quest to make creamier grains?!"

That, my friends, is a hand blender. You can also use a Vitamix, food processor, or regular blender, but I like the hand blender because it's easier to clean. Just make the bulgur/wheatberries/speltberries/barley/etc. the way you normally would, then blend! (If you want a creamier or thinner consistency, add a little water, soymilk, or juice prior to blending.)

What can you do with these now-creamy grains? Well, you can pretty much use any favorite oatmeal recipe and just substitute a different cooked (and blended) grain. (It depends on the recipe as to whether you'll want to use the blender technique on the grain before or after mixing in other ingredients.)

Here are some ideas to get you started:

1. Peanut Butter and Banana Oatmeal Fusion

2. S'More Oatmeal

3. Better-n-Rice Pudding

4. Almond Joy Oatmeal

5. Banana Nut Bread Oatmeal

6. Peaches 'n Cream Oatmeal Dream

Pictures:

Below, Best Blended Breakfast Bulgur with Banana (Yikes-- that's entirely too many Bs for one recipe title!)

I cook up a serving of bulgur, then I add a little soymilk or a little vegan butter and salt and blend away! It yields a pudding-like consistency. You could also add sugar, raisins, nuts, apple juice, peanut butter, whatever! Get creative!

Below, blended wheatberries.

I only just recently thought to blend my wheatberries (although I've been blending oatmeal for years), so I've only tried it once. This time, I ate them plain, with ponzu-marinated tofu, grilled peppers (recipe here), and raspberries.

I'm anxious to try wheatberries as a stand-in for oatmeal.

In my next post, I'll add another oatmeal/grain recipe that uses the blender technique. See you then!