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Vermont Morning® RECIPES
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How do YOU  serve it?
We'd love to post your favorite way of serving Vermont Morning®. Email your recipes and ideas or write us at 300 Beanville Rd, Randolph, VT 05060!

From Con Hogan: A "Eureka" recipe...Mix up a batch and add some tart whole cranberry sauce, and a small dollop of maple syrup...and...EUREKA!

Vermont Morning® Serving Ideas
·  Top Vermont Morning with a dollop of apple butter or pumpkin butter or maple cream or cranberry sauce or stewed apples or any other good sounding, good tasting yummy topping.

·  Add chopped apple or other favorite fresh or dried fruit to VM so they cook with the grains.

·  Add chopped pecans or walnuts or almonds for extra crunch.

·  Splash a dash of vanilla into the water with a sprinkle of your favorite spices, perhaps some cinnamon, nutmeg or clove.

·  Cook Vermont Morning with your favorite dried fruit, blueberries, cranberries, raisins, apricots, apples for a different breakfast every day.

·  Hot Vermont Morning in a bowl with a scoop of French Vanilla ice cream and some maple syrup...or cinnamon-apple ice cream...if you can find it. (Or make your own with French Vanilla, cinnamon and stewed apples (but, not much of the juices). Soften the ice cream only until you can stir in your ingredients to taste. Re-freeze immediately.)

·  How about a Vermont Morning and ice cream parfait for a warm dessert in the winter?

·  Top with or add on the side: fresh or dried apples, apricots, blueberries, cherries or strawberries; raisins, dried cranberries, pecans or walnuts!

·  Try a little dark brown sugar or Vermont maple syrup or honey and you're serving the best hot cereal your guests ever ate!

·  Experiment with cooking Vermont Morning® with milk instead of water or apple juice instead of water.

·  You can stir in the dried fruit so it cooks with the porridge and is soft. Our personal favorite is tart dried apricots, diced and cooked with the porridge, served with a little dark brown sugar.