Who’s resolving to start the day with healthier breakfasts this year? Let us know! We want to see how you’re working towards all your 2016 goals with the hashtag #ViveLaResolution. Whether it’s a nutritious meal, a new skill you’re developing, or a healthy habit, post it on Instagram with the hashtag and tag @camillestyles in the image. We’ll be regramming our favorites throughout the month so we can inspire each other!
And now for the story behind this cozy and colorful breakfast I’m currently obsessed with…
A highlight of our Hawaii trip in October was the gorgeous açai bowl I ordered at the open air café down the street from our hotel every morning. A vibrant fruit smoothie base was topped with gorgeous rows of coconut flakes, sliced banana, nuts, berries, and honey — after admiring its beauty for 1.5 seconds, I gave into my cravings and demolished it. I’ve been making something similar since we got home, but now that winter has finally descended on Austin, I’ve definitely been craving something warmer and cozier. Enter this oatmeal-quinoa power bowl to save the day.
I’ve loved oatmeal for as long as I can remember — I used to eat it for dinner when I was in college thanks to its healthy/cheap/delicious qualities. I still start many of my days with a big bowl of steel-cut oats, and what makes this version a powerhouse is the addition of quinoa for an extra dose of protein and iron. If you’re serving lots of people, it’s fun to set out little bowls full of all the toppings and let everyone build their own colorful creations with their favorite flavors. I used sliced banana, toasted walnuts, pomegranate seeds, toasted coconut flakes, pumpkin seeds, maple syrup, and cinnamon. You could pour some almond milk over it, but I double dog dare you to drizzle a little cream on top — the tiniest bit just makes it so darn good.
I’d love to hear what healthy breakfasts y’all are cooking up this month! Leave a comment or post it on Instagram, and don’t forget to use our #ViveLaResolution hashtag so we can all check it out!
*photos by Kate LeSueur
- 3/4 cups steel cut oats
- 1/4 cups quinoa
- 2 cups water
- 1 cup vanilla almond milk
- kosher salt
- toppings: pomegranate seeds, sliced banana, pumpkin seeds, toasted walnuts, coconut flakes, almond milk or cream, maple syrup, cinnamon
- Rinse the quinoa and oats in a mesh strainer. Shake out excess water, and place in a small saucepan.
- Add water, almond milk, and generous sprinkling of sea salt to saucepan. Bring to a boil, uncovered.
- Once boiling, immediately reduce heat to low and cover partially. Let simmer for 30 minutes, stirring occasionally to ensure quinoa and oats aren't sticking to the bottom of the saucepan.
- Divide between 4 bowls, and add desired toppings in pretty rows. Eat!
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This looks like the perfect way to being the day! Such a delicious bowl of oatmeal!
I’ve never tried quinoa as a “breakfast” food, but it’s looking real good over here! I might need to give that a try this winter.
I hadn’t until recently either — it’s so great for keeping you full all morning. I think you’ll love it!
I haven’t had quinoa for breakfast in quite some time–definitely need to try this recipe!
Awesome– let me know what you think!
Love quinoa. such a great recipe
Kisses from http://poshnessary.com ?
Yum! I’ve never thought about mixing quinoa and oatmeal together, but it sounds like it would be a perfect pairing and an awesome way to add more protein into a meal!
Oh this looks so so good! I love quinoa, and it is such a great addition to this gorgeous oatmeal bowl! I’m actually talking about breakfast, too, on my blog today – ever since I started waking up before 6am, I’ve been struggling with what to have for breakfast. My stomach doesn’t seem to be able to ingest anything so early! But since I know that breakfast is the cornerstone of a healthy morning, I’m willing to experiment with different things and recipes, in order to find “the one”. I’m definitely adding this one to my list!
Looks delicious! Is it possible to make this the night before and re-heat? Just add more liquid in the morning?
Yes — I should have mentioned that I frequently make a big batch and rewarm on busy mornings. Just add a little water, milk, or almond milk to the mixture before gently reheating on the stove or in the microwave, then stir it all together really well.
Any chance I could make this in a big batch of this and keep it for the week? I unfortunately don’t have 30 minutes each morning to make this, but it sounds so delicious!
You absolutely can! Great question. Just add a little water, milk, or almond milk to the mixture before gently reheating on the stove or in the microwave, then stir it all together really well. Let me know how it goes!
Could this be frozen in single serve portions?
Um, that is a genius idea, and though I haven’t tried it yet — definitely think this would work great!
I’ve never mixed the two together so I’m planning to tomorrow morning!
Can’t wait to hear what you think!
This look amazing! I can’t wait to try it!
I am in love with bowls of oatmeal right now too! It is total comfort!
Is it possible instead of steel cut oats to used rolled oats?
Yep – just alter the cooking time so that the rolled oats only cook for about 5 minutes. Enjoy!
Any chance you know the nutritional info for this recipe? Specifically calories and protein? Thanks!!