Elevate your breakfast routine with Quinoa and Oatmeal. Combining these two super grains delivers a hearty, nutrient-packed dish with a delightful, creamy texture. There's no better way to kick-start your day!
Breakfast can be difficult sometimes, and we know that.
That was the thought process during the conception of this recipe—how can we make breakfast easier?
This simple recipe is an easy and delicious way to fuel your morning. Give it a try and I think you will agree.
Ingredients
- Almond Milk: This is what gives our breakfast bowl a creamy, delightful texture. It's light, nutty, and adds a wonderful depth of flavor. If you're not a fan of almond milk, feel free to substitute it with regular cow's milk or any other plant-based milk you prefer!
- Old-Fashioned Oats: We love using old-fashioned oats for their hearty texture and rich, nutty flavor. Make sure to use gluten-free oats if you're following a gluten-free diet. You could also experiment with steel-cut oats for a slightly different texture. (Just adjust the cook time accordingly.)
- Sea Salt: A pinch of sea salt can elevate the flavors in your bowl. If you're watching your sodium intake, feel free to reduce the amount or even skip it.
- Cinnamon: This warm spice adds a lovely hint of sweetness and coziness to our breakfast bowl. Feel free to substitute it with other spices like nutmeg or cardamom for a twist!
- Cooked Quinoa: This super grain is packed with protein and fiber. It adds a delightful crunch to our bowl. If you're out of quinoa, try substituting with cooked amaranth or millet.
- Ground Flax Seeds: These little seeds are nutritional powerhouses! They add a nice nutty flavor and are a great source of Omega-3 fatty acids. Chia seeds make a good substitute if you don't have flax seeds on hand.
- Maple Syrup: This natural sweetener brings all the flavors together. Honey or agave nectar can be used as substitutions.
- Berries: We love the burst of freshness and tartness that berries bring to this bowl. Feel free to use your favorite seasonal fruits or dried fruits instead.
- Pumpkin Seeds: A sprinkle of these gives our bowl a nice crunch and a boost of nutrients. Sunflower seeds or chopped nuts could be used as alternatives if you prefer.
Step by Step
- In a saucepan, combine milk, oats, cinnamon, and salt.
- Bring the mixture to a boil over high heat.
- Reduce the heat to medium-low and cook for 10 minutes.
- Add quinoa and continue cooking for an additional 5 minutes.
- Remove the saucepan from heat, stir in flax seeds and maple syrup.
- Divide the mixture into serving bowls and top with berries and pumpkin seeds.
Tips and Tricks
- Preparation is Key: Make sure to rinse your quinoa under cold water before cooking. This simple step helps remove any bitterness.
- Customize Your Bowl: Remember, this recipe is all about making it your own! Feel adventurous? Try adding a dash of vanilla extract or a sprinkle of nutmeg for extra warmth and depth of flavor
- Sweetness to Your Liking: If you prefer your breakfast on the sweeter side, feel free to add a little more maple syrup. Or if you're cutting down on sugar, you can omit the maple syrup and rely on the natural sweetness of the berries.
- Mix Up Your Toppings: Don't limit yourself to berries and pumpkin seeds. Get creative with your toppings! How about some sliced bananas, a dollop of Greek yogurt, or even a sprinkle of granola for that extra crunch?
You May Also Like
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- Cranberry Banana Baked Quinoa & Oatmeal
- Spinach & Sausage Quinoa Breakfast Casserole
- Quinoa Breakfast Scramble
Quinoa and Oatmeal
Most health experts agree that whole grains are a great way to start your day. The combination of quinoa and oatmeal takes things to the next level. You get all the benefits of whole grains with an added boost of (complete) protein. Best of all—these Quinoa & Oats will keep you full until lunchtime.
Servings: 2
Calories: 359kcal
Ingredients
- 1 ½ cups almond milk or regular milk if preferred
- ¾ cup old-fashioned oats gluten free
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- ¾ cup cooked quinoa
- 2 tablespoons ground flax seeds
- 1 tablespoon maple syrup
- ⅓ cup berries
- 2 tablespoons pumpkin seeds
Instructions
- Combine milk, oats, cinnamon, and salt in a saucepan. Bring to boil over high heat. Reduce to medium-low. Cook for 10 minutes.
- Add quinoa and cook an additional 5 minutes.
- Remove from heat, and stir in flax seeds and maple syrup. Divide into serving bowls and top with berries and pumpkin seeds.
Notes
Make it Cleaner: Skip the maple syrup and use water instead of milk. Make it Gluten-Free: Be sure to use gluten free oats
Nutrition
Calories: 359kcal | Carbohydrates: 49g | Protein: 12g | Fat: 13g | Saturated Fat: 1g | Sodium: 545mg | Potassium: 389mg | Fiber: 9g | Sugar: 9g | Vitamin C: 0.7mg | Calcium: 281mg | Iron: 3.6mg
Shannon Graham
I've never tried making quinoa into an oatmeal before. Love this idea!