On Sunday we talked about developing healthy habits (be sure to check out the comments for amazing reader suggestions), and I mentioned that one of mine is always eating a healthy breakfast. Thought I’d share the recipe for my current favorite, though the combination of ingredients changes daily depending on what I’m in the mood for. The base of this hot cereal was the result of a recent mind-blowing discovery: quinoa can actually be cooked right in the same pot with steel-cut oats! The result is a creamy, nutty, chewy bowl of goodness that helps me start the day with a major dose of protein, antioxidants and omega-3s. The topping options are endless: some of my current faves are bananas, dried cherries, walnuts and pumpkin seeds – and lately I’ve been loving the snap, crackle, pop quality of a sprinkling of pomegranate seeds that also happen to add the most gorgeous color to my bowl. I shot today’s concoction this morning and am enjoying it as we speak… and I kind of want it to never end. What healthy breakfasts have you guys been cooking up lately? Always love hearing new ideas, so please share in the comments!
Quinoa-Berry Breakfast Bowl
- 3/4 cup steel cut oats
- pinch of salt
- 1/4 cup quinoa
- 3 cups water
- 3/4 cup milk of your choice (I like soy – but almond, coconut or dairy work great, too)
- 1 vanilla bean (or 1/2 tsp vanilla extract)
- 2 tbsp maple syrup
- toppings: pomegranate seeds, blackberries, toasted sliced almonds, hemp seeds (or try sliced banana, dried cherries or raisins, walnuts or pistachios.)
- In a large saucepan, combine steel-cut oats, salt and water. Bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes without stirring.
- Meanwhile, give the quinoa a good rinse with water in a fine-mesh sieve. This makes a huge difference in the quinoa’s taste – I usually rinse for a full minute.
- Drain and add quinoa to the oats, give it a quick stir, then partially cover and simmer for 10 more minutes.
- Add 1/2 cup milk and scrape seeds from vanilla bean into saucepan. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining milk, maple syrup and toppings.