May 5, 2015

I firmly believe that breakfast is the most important meal of the day, and that’s probably because it happens to be my favorite. There’s nothing I love more than a coffee- or mimosa-fueled brunch, and if I do say so myself, I can whip up a mean batch of pancakes or French toast. But the scramble to get to work semi-on time, looking semi-presentable, is real, and often I’m shoveling a bowl of oatmeal down my throat or inhaling a smoothie.

Enter: quinoatmeal. It’s a 50/50 split of quinoa and oatmeal, and it’s tasty and filling and good for you. I saw the recipe in Bon Appetit the other day and immediately bookmarked it; this weekend I finally got around to making it, and I’m really happy with the results. Bon Appetit suggest serving it with apples and toasted walnuts, but I just top mine with a little almond milk, some coconut sugar and cinnamon and it’s perfect.

Here’s what you need to make it yourself if you’re so inclined:

Adapted from Bon Appetit; makes two small-ish portions or 1 large one

1/4 cup steel-cut oats
1/4 cup red quinoa (though any kind will do–the red just adds some color)
1 cup boiling water
Pinch of cinnamon, plus more for topping
Pinch of salt
1/2 cup almond milk, plus more for topping
Coconut sugar, for topping

Combine oats and quinoa in a pot and cover with 1 cup boiling water. Let sit overnight.

In the morning, bring the quinoa-oat-water mixture to a boil. Stir in salt, cinnamon and almond milk, then lower the heat and cook until grains are tender, 10-12 minutes. Top with more cinnamon, almond milk and coconut sugar or whatever toppings you love on regular oatmeal; serve immediately.

P.S. Another great use for coconut sugar.

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