8 Hot Breakfast Cereals You Need This Winter (That Aren’t Oatmeal)

This sweet, gluten-free amaranth breakfast porridge is classically flavored with cinnamon and sugar.

This tasty porridge made with quinoa, diced pitted dates, and hints of cinnamon and nutmeg is ready in only 25 minutes. Sprinkle with chopped toasted pecans.

Millet, often used as a gluten-free substitute for oats, is linked to healthy digestion and has a high protein content. This porridge will be creamier than regular oatmeal and is comparable to the texture of polenta or grits.

This amaranth porridge makes for a nourishing breakfast that will keep you comfortably full for hours. Amaranth is known for its impressive nutritional record, being very high in protein as well as calcium, iron and phosphorus. The addition of fragrant spices and stewed strawberries makes it almost dessert-like and delicious.

Dave Chang first made this recipe at a food conference in Copenhagen, where he had very little to work with. He simmered barley in local apple cider with chicken stock and kombu, creating a deliciously sweet and savory porridge.

A bowl of creamy polenta is a great breakfast, and the added sweetness of maple syrup and cinnamon makes it a favorite.

Dress up this classic white rice porridge with your favorite savory toppings, like bacon, Chinese sausage or onions.

Chef Quinn Hatfield cooks big batches of pearled barley and quinoa to keep in his refrigerator for this hot cereal, which comes together in minutes. He also uses the grains in salads. The mixture of cinnamon and chopped dates makes this breakfast nicely sweet—no extra sugar needed.