Ever tried quinoa for breakfast? Adding quinoa to your oatmeal in the morning adds an extra protein and fiber punch. This Quinoa Oatmeal with Berries recipe will keep you full all morning.
I’m sure everyone is back into their normal routines again. We’ve made it over the hump getting back into the groove after the fun summer months. I’ve never hit the snooze button so much in my life.
Celebrate Whole Grains Month:
The first couple weeks getting back into a solid routine are pretty tough, but the key was starting the day with a solid breakfast. September is back to school month, but did you know it is also Whole Grains Month! Are you a quinoa connoisseur or a fan of farro? Think you are savvy with whole grains? Test your skills on the Guess the Grains Quiz.
With a slightly nutty flavor, quinoa is a complete protein, which means that it contains all the essential amino acids our bodies can’t make on their own.
Using the same quinoa oatmeal base, this recipe can be easily customized with any flavors you like. Aim for a mix of carbohydrates, fiber, and protein for a balanced breakfast. This will help maintain stable blood sugars to avoid the mid-morning crash.
If you are used to the flavored sweetened packets and looking to transition to oatmeal with less added sugar, try using fruit and cinnamon to sweeten it up. My favorite trick is to heat frozen berries. They become all gooey and syrupy without adding added sugar.
- 3/4 cup rolled oats
- 2 cups milk
- 2 tablespoons maple syrup
- 1/2 cup quinoa, cooked
- 1/2 cup strawberries, sliced
- 1/2 cup raspberries
- 1/4 cup raw almonds, chopped
- Place oatmeal and milk in a saucepan, and bring to a boil. Stir over low heat for 5-7 minutes, until oatmeal begins to thicken. Stir in the maple syrup and cooked quinoa.
- Add oatmeal quinoa mixture to a bowl. Top with strawberries, raspberries, and almonds.
Keywords: oatmeal, quinoa, whole grain, breakfast
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