-
1
The night before serving, make Vermont Morning(R) Multi-Grain Hot cereal, per the package instructions: (stir grains into boiling water, reduce heat and simmer for 8-10 minutes.)
-
2
While still hot, pour the cereal onto a cookie sheet with sides and lined with plastic wrap (so the grains aren't discolored by the metal). Spread evenly to the edges, about half an inch thick. Smooth the top. Cover with plastic wrap, sticking it to the surface so the cooked grains don't dry out. Refrigerate and cool until it is firm.
-
3
In the morning, using a spatula or knife, cut the Yankee Toast into squares or shapes the size you'd like to serve.
-
4
Place Yankee Toast in a non-stick pan lightly coated with butter or canola oil on medium heat. Saute both sides until golden and crisp.
-
5
For fat-free cooking, place Yankee Toast on a lightly oiled broiler pan. Nap with maple syrup so the squares don't dry out. Broil both sides until golden and crisp.
-
6
While the Yankee Toast is cooking, prepare your favorite fresh fruit.
-
7
Serve with hot Vermont Maple Syrup, fresh fruit and yogurt.
-
8
An option is to cook the cereal with your favorite dried fruit so the fruit is inside each piece as well. Top with matching fresh fruit and serve as noted above.
-
9
For Brunch, put out a pretty display of a variety of fresh fruit, shaved coconut, orange sections, chocolate chips, chopped peacans and give your guests their choice of toppings...along with the yogurt and Vermont Maple Syrup!
