To make a whole grain breakfast porridge, combine 1/2 cup red or wild rice, 1/2 cup of steel-cut oats, 1/4 cup of pearl barley and 1/2 cup of farina or wheat cereal into a rice cooker. Add 1 cinnamon stick, 1 two-inch orange peel, 1/4 teaspoon of salt, 1 to 2 tablespoons of packed brown sugar and 5 cups of water. Mix in 1/4 cup of dried fruit. Heat in the rice cooker for 50 to 55 minutes and serve.
For a unique flavor that is rich in protein, make cottage cheese with minted pineapple. In a medium bowl, combine 1 cup of thinly sliced pineapple, 1 tablespoon of sugar and 1 tablespoon of freshly chopped mint. Let the mixture sit for five minutes. After evenly dividing 1 1/2 cups of low-fat cottage cheese, top it with pineapple mixture and 2 tablespoons of pomegranate seeds.
Spruce up oatmeal in a fruity baked dish. Preheat the oven to 350 degrees Fahrenheit. Mix together 3 cups of instant oats, 2 teaspoons of baking powder, 1 cup of brown sugar, 1 teaspoon of salt and 1/2 teaspoon of cinnamon. Separately, combine 2 eggs, 1 cup of milk and 1/2 cup of melted butter; stir this into the oat mixture. Add 3/4 cup of peeled, tart apple, 1/3 cup of peaches and 1/3 cup of blueberries.
Grease an 8-inch square baking dish, and pour in the mixture. Leave it uncovered and bake it for 35 to 40 minutes. Cut into squares and serve.