Quinoa for breakfast is nothing new. In fact, combining quinoa and oats for a delicious protein rich breakfast isn’t new either, but it is new to me. As quinoa continues to grow in popularity here in the United States I continue to come across new and interesting uses for it. Of course, I never have time to try all the recipes I see, or even half of them, and when it comes to breakfast food I’m usually at a disadvantage anyway since I’m not much of a morning eater anyway. Which is why I normally opt for a fruit or green smoothie.
Of course, there are those rare days when I wake up with breakfast on my mind, and today was one of those days. Normally when I crave breakfast it’s something carby, or decadent. It’s always something that requires work and effort and it’s very seldom wholesome. Today was different, maybe it’s the cool autumnal weather, or the fact that I’ve been feeling less then ideal lately, but I woke up craving oats. Actually, that’s a lie, I’ve been craving oats for days now actually but I’ve just been to lazy to make them. Since I woke up extremely early this morning for no apparent reason, and have the day off I decided that if I wanted oatmeal then there was no time like the present.
The original idea was just to make a basic pot of oatmeal that would be large enough to last me through the weekend, but as I was standing in front of my pantry I thought “why not try that whole quinoa breakfast thing?” So I decided to add some quinoa to my oats. Then I started thinking about what else might be good. I had a single apple sitting in my fruit basket, and that always tastes great in oatmeal, I have bags of random Superfood burning holes in my pantry shelves and so why not add them too for a super nutrient dense, antioxidant rich breakfast? See how it is? Once you get started down a certain path you can’t stop, and I ended up with one of the most enjoyable bowls of oatmeal ever. The goji and mulberries really added a nice element to the oatmeal, a subtly sweet and complex blend of flavors. Even my husband who is no fan of oatmeal, but reluctantly agreed to try it, loved it!
The beauty of this oatmeal is you can literally do whatever you want with it. There are so many things you can add in, so many variations, an endless amount of options to keep you interested. This morning I chose to add the blueberries, cherries, flaxseeds, sunflower seeds, maple syrup, pomegranate molasses, and unsweetened almond milk to my bowl and it was divine. My husband meanwhile chose blueberries, cherries, flaxseeds, chia seeds, raisins, maple syrup, pomegranate molasses and vanilla almond milk.
However you choose to eat it, I hope you enjoy it!
Super Easy Superfood Oatmeal
1 ½ C Steel Cut Oats
½ C Quinoa
5 C Water
1 Granny Smith Apple Peeled and cubed
4 Tbsp Goji Berries
4 Tbsp White Mullberries
Optional Add Ins per Serving
2 Tbsp Fresh or Frozen Blueberries, Raspberries, or Blackberries
8 Fresh or Frozen Whole Pitted Cherries
2 Tbsp Ground Flaxseed
1 Tbsp Raw Sunflower Seeds
1 Tbsp Hemp Seeds
1 Tbsp Chia Seeds
1-2 Tbsp Raisins
1-2 Tbsp Walnuts
Sliced Banana
½ - 1 Tbsp Maple Syrup
½ - 1 Tbsp Pomegranate Molasses
Almond, Coconut or other favorite non-dairy milk
- Combine the Oats, Quinoa and Water in a medium saucepan and bring to a boil. Once boiling reduce heat and let simmer on the stove for 40-60 minutes, stirring occasionally until the oats have thickened and are tender.
- Ten minutes before the end of cooking add in the peeled chopped apple and stir to combine.
- Five minutes before the end of cooking add in the Goji and White Mullberries and stir to combine.
- Remove the cooked oatmeal from the heat, and spoon out individual servings. Top each serving with desired add-ins.
*** Note - To ensure this is Gluten-Free use GF oats. ***
