Wednesday, September 25, 2013

Quinoa & Steel Cut Oat Porridge

Added a little diced apple to my porridge this morning :)

Can you say filling? This stuff is more like a power porridge. 

I LOVE making this because this recipe of mine typically makes about 8-10 bowls of yummy and filling goodness. There's nothing worse than leaving your house in the morning after eating breakfast and being hungry a half hour afterwards. If you ask me, thats just setting yourself up to give in to fast food. That's just not what I want, and thats just not the kind of breakfast this is. When I eat a breakfast, I like to think that I'm eating like a champ (or King/Queen. Whichever you like to refer to yourself as). So I like eating something that tastes awesome, and that will keep up its awesomeness for a few hours, and thats what this porridge will do. 

So here it is. A balanced breaky to get you on your ass-kickin day!

Ingredients: 

4 C water
1/2 C Quinoa (rinsed)
4 Tbsp Coconut Oil. 2 Tbsp divided.
1 1/2 C Steel cut oats
1 Tsp pumpkin spice (or cinnamon)
6-7 Dates (pitted and cut into small pieces)
1 Tbsp Maple syrup (This is optional. It's totally up to you on how sweet you want the porridge to be)
1 Tbsp Chia seeds
1 Tbsp Flax seeds
2 C Almond Milk (or a combination of 1 C almond, and 1 C coconut milk)

Directions:

Get out a large saucepan and pour in the water. Bring to a boil and add the rinsed quinoa. Turn heat down to a simmer.

In the meantime, get out a frying pan and heat to medium heat. Add 2 Tbsp coconut oil. Once it melts, add the steel cut oats. You want to toast the oats sightly. This will take around 5 minutes or so. It will start to smell kind of like oatmeal cookies at first, and after that it will move on to an actual toasty smell. That's when they're good to go!

Once the oats are nice and toasty, mix them into the saucepan and add the pumpkin spice, and dates. cover with lid slightly tilted so that it doesn't over boil (I hate when things over boil...). Keep stirring ever 5 minutes or so. It will take about 15 minutes for the steel cut oats and quinoa to be cooked. The oats should be chewy and the quinoa should have little tails on them when they are ready. 

Add in the maple syrup if you chose to use it, the chia and flax seeds. Give it a good stir so that the seeds don't all stick together. Add in the almond milk and make sure that it is well mixed in. 

It's pretty much good to go now! Scoop it into your favourite bowl. Top with berries (blueberries and strawberries are deeeeelish on here), pumpkin seeds, and a little extra almond milk to cool it down if you like.



There will be a lot left over (if you're not feeding a family of 8) so just put it into a glass bowl and cover. It will stay in the fridge for about 1 week. It's perfect for a hurried morning because you can eat it cold! Just mix in a little extra almond milk, top with some nuts and get rollin' with your day.



Disclaimer: I am not a doctor. I am an RHN-Holistic Nutritionist. The health information contained herein is to share my knowledge and recipes. Any information provided is not intended to treat or cure any disease, or to replace any discussions with a health care provider. You, the reader, are personally responsible for ensuring the safe application of anything described herein. Read the Scope of Practice, as well as the Code of Ethics of an RHN-Holistic Nutritionist.

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