Cookbooks: Whole Grain Mornings

Whole Grain Mornings cover

For weeks now, Whole-Grain Mornings has been sitting at the very top of my cookbook stack. I have read it cover to cover, been charmed by its friendly voice, and have even cooked several recipes from its pages (it is a sure sign that I’m in cookbook love if I manage to make more than one thing from it).

It is a book that embodies how I like to cook and eat and I have a feeling that it will appeal to a whole heck of a lot of you as well.

Whole Grain Mornings spine

Written by Megan Gordon (she blogs at A Sweet Spoonful, is a regular contributor to The Kitchn, and is the owner and head baker of Marge Granola), this volume contains recipes designed for the morning (though truly, many of them would also work perfectly well as a lunch, dinner, or snack).

WGM pantry section

The book breaks down into seven sections. Megan starts things off by sharing a little bit of her own story and how life led her to a career in writing and granola making. Then comes a section devoted to the pantry staples that will help you make these recipes, what exactly it means when you see the words “whole grain,” and even how best to store them.

Next is a section called the basics which offers up staple recipes for homemade yogurt, Megan’s very best oatmeal technique, a whole grain pancake mix, infused honeys, and a nut milk how-to.

Honeyed Tangerine and Lemon Marmalade

After that, we get into seasonal sections (this is a good two-thirds of the book). Each of these sections is carefully balanced to include recipes that are good for busy weekdays, some that are perfect to serve friends at brunch, others for slow sundays, and finally some spreads and toppings to enhance the other recipes.

January 23

So far, my very favorite thing from Whole Grain Mornings is the recipe for the Vanilla and Cream Steel-Cut Oats. I’ve long been a fan of steel cut oats and back in my days as an office worker, would regularly make up a big batch on Sunday nights to portion out and eat for breakfast throughout the week.

steel cut oats porridge

However, the way I made them in those days was incredibly bland and more about workday survival than flavor and satisfaction. If I’d known to toast my oats in a bit of butter, cook them with some milk added to the water, and finish them with a handful of golden raisins, I’d have enjoyed those breakfasts a good deal more.

The bottom line on this book is that I am enjoying it a great deal and I have a hunch that you would too!

 

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6 Responses to Cookbooks: Whole Grain Mornings

  1. 1
    Abby says:

    I just purchased this book two days ago and am so excited about it! First on my list is the flavored yogurts. I make my own plain every week but have never tried flavoring it prior to fermentation. I have also never made steel cut oats this way and am looking forward to trying that recipe among others.

  2. 2
    Megan Gordon says:

    Oh this makes my day! Thank you so much for the wonderful review, and I’m so, so glad you’re enjoying the book. Man, those steel cut oats are good this time of year, aren’t they? We made some last week and it’d been awhile and I’d forgotten how much I love them. I think everything might just be better if we toasted it in a little bit of butter. Happy weekend to you, Marisa!

  3. 3
    ColleenB.~Texas says:

    Looks like a wonderful book.
    I could curl up for hours just browsing through cookbooks

  4. 4

    I am trying to follow the advice of my sister’s nutritionist and eat a fiber filled breakfast instead of the trendy egg white business. I am so bored of steel cut oats, and now this book is on my list, the reviews are great and the peek inside looks most promising. Thanks for sharing it!

  5. 5
    amy says:

    We’ve been making those toasted oats twice a week since I first saw the recipe! Such a luxurious result.

  6. 6
    Angie A says:

    I bought this book based on your recommendation (because you never disappoint) and I have used it several times since it arrived. We are enjoying the pancake mix which also makes excellent waffles. The recipes using egg scrambles have been really good, as well. I made almond milk the day it arrived because I had everything I needed (raw almonds, water!) and it turned out great. As a bonus, this book is beautiful to look at and interesting to read. I will be trying the infused honeys, too. I cook the two of us two meals a day and try to put as much variety into breakfast as I do supper, so this book has broadened my base. Thanks for reviewing it, Marisa, and thanks to Megan for writing it!

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