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Breakfast is my favorite meal of the day and it really is the meal that I look most forward to! I know that sounds crazy, but it’s true.
I alternate between 3 different breakfasts (I love whole grain toast with avocado!) and really need food that is #1 yummy and #2 will sustain me until lunch. Steel cut oats is one of my favorite things to eat.
When I was getting ready to make a batch, I noticed that the jar of steel cut oats was right next to the quinoa on the shelf. That inspired me to use both and see what happens.
It was so delicious and you could easily swap ingredients to suit your own preferences!
Makes 4 servings
Optional Ingredients for Toppings:
Bring the rinsed quinoa, steel cut oats, water/unsweetened vanilla almond milk, vanilla extract, cinnamon and sea salt to a boil in a medium saucepan. When boiled, turn the heat down and let the oats simmer, stirring occasionally, for 20-25 minutes, until the liquid is absorbed and the oats are tender.
Divide in bowls and top with toasted sliced almonds and a touch of maple syrup and another sprinkle of cinnamon. Great to store in the fridge in individual containers.