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.
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This looks so delicious and healthy!
This looks yummy. I like that you added the Quinoa to the oats,changes it up a bit. I also like a piece of whole grain bread with mashed avocado and a poached egg. Or a green smoothy with chia seeds and grapes (the grapes give great texture and enhance the flavours)
oh my gosh, I’ve never thought to put grapes in smoothies!! will definitely try it. Do you have a preference between green or red grapes?
I eat steel cut oats almost every morning. Next time I’ll try it with quinoa! I love mine with blueberries, sliced almonds, cinnamon and a little brown sugar.
It’s an easy habit to get into, because it’s so darn delish, right? Love blueberries on mine, too.
Mmm I’m a huge steel cut oats fan, but never thought to put quinoa in it- how brilliant! I always need a bit of maple syrup in mind, and my go to fruit is sautéed apples- makes breakfast feel like a warm bowl of apple pie. xx
When exactly do you add the quinoa to the oats? After the oats have simmered for 15 minutes?
Exactly! The quinoa has a shorter cook time, so this allows the oats to get a bit of a head start!
I used to like oatmeal, but for some reason developed a recent aversion to the texture. Which is strange because I didn’t think you could develop texture aversions as an adult. But I think the addition of quinoa might solve my problem… will try this!
I’ve been loving sprouted grain toast with almond butter, honey, and cinnamon… or peanut butter and chopped Medjool dates. When it’s not too cold, I like making a smoothie with frozen banana, almond milk, peanut butter, cinnamon, and just a slight touch of honey. It’s almost like dessert, but I have to admit I tend to indulge myself 😉 But I read that cinnamon supposedly helps regulate blood sugar, so perhaps I’m covered 🙂
Mia, you know how to do breakfast right!! Love the ideas of those toast toppings… toast is one of my very favorite things (is that weird?) and you have totally elevated it to new heights!
This looks so amazing! My boyfriend and I are on a big oats and quinoa kick. What’s better than.. mixing them together and adding fruit! Yum!
I typically prepare a batch of diced & baked sweet potatoes over the weekend to use throughout the week. Each morning I use about 1/4 cup of the potatoes with egg whites and spinach in a scramble & top with fresh pico de gallo.
That sounds amazing. I ate a big baked sweet potato for lunch today, and I could totally get on board with enjoying one at breakfast, too. This sounds like the perfect way to do it! Thanks Sarah!
This sounds amazing, but I usually don’t have time to cook anything before I rush out the door, so I stick with simpler things. Have you tried making a bigger batch and reheating over a couple days?
Yes, and it’s absolutely perfect. When you re-heat, just add an extra bit of water or milk because it does tend to thicken up in the fridge. I actually have a bowl waiting in there right now for my breakfast tomorrow! 🙂
I just Pinned it. I’m so making this…..
this looks delish! it makes 4 servings…are you able to save and re-heat successfully?
I poach one egg and put it over tomato slices, half of an avocado, a piece of whole grain toast with a sprinkle of kosher salt and fresh ground pepper!
DO you think that this can be done in the slow cooker? I usually do the steel cut oats that way so adding all the ingredients on low (minus the fruit) should be alright. What do you think?
This sounds delicious! I see it makes 4 servings – do you know the approximate serving size? Thanks!
I pinned this beautiful and delicious breakfast…… great photo !!!
This is one of my favorite recipes to eat a healthy breakfast! Thanks so much for sharing this recipe! It’s delicious and definitely a go-to of mine! Love it so much I blogged about it a couple of years ago and keep revisiting the recipe over and over…yum!