I’m always looking for a good breakfast–it’s my favorite meal. Oatmeal has become one of G’s absolute staples, as it seems to calm down any kind of acid almost immediately. I like oatmeal, too, but it doesn’t stay with me long. The other day, I came across this recipe on Facebook at a page called, of all things, Thug Kitchen, which is actually a vegan site for the more manly types, apparently. It was for 4 servings, and the instructions were a bit…harsher, shall we say? I modified it for 2 servings, made a couple of changes and made it for breakfast yesterday. Really good, hearty, kept me from feeling hungry till mid afternoon. Winner on all fronts!
2 tsp coconut oil (you can use olive or other, but I like the flavor of coconut oil with the grains)
1/2 C steel cut oats (also called Irish oatmeal)
1/4 C quinoa (get the kind you don’t have to rinse)
1 C water
1 C almond milk
1/4 C dried cranberries (or other dried fruit to your taste)
1/4 tsp cinnamon
1 to 2 Tbl maple syrup, again to your taste
Heat the oil in a sauce pan. Once hot, add the oatmeal and quinoa and brown until they start to toast. You can tell by the aroma. Add the water, almond milk, dried fruit, cinnamon and maple syrup. Bring just to a boil, turn to simmer, cover and let cook for 10 minutes. Check, stir, re-cover and let cook for 5 more minutes. Check again, stir again, turn off the heat and let sit on the eye for 5 mins. Serve. I added butter to mine, so it wasn’t vegan any more, but it was YUMMY! Remember, steel cut oats have a chewy-er texture than rolled oats–kind of like Grape Nuts.
This one is definitely on the list, plus, you can make it the night before and heat it up if you want. Enjoy!