Steel cut oats and quinoa hot breakfast bowl, with chia pudding on the side
Servings: 2 Preparation time: 20 minutes
Ingredients
Main bowl
- 3/4 cup of steel cut oats and white quinoa (50/50)
- 2 cups nondairy milk (Three Trees pistachio, New Barn unsweetened almond)
- Lots of fruits, fresh or frozen
- Date syrup, maple syrup, panela, or brown sugar
- Nut butter (hazelnut) or crushed nuts (pistachios, hazelnuts) – optional
- Crushed nuts (optional)
Chia pudding
- 2 tablespoons ground chia seeds*
- 2 tablespoons whole chia seeds
- 1 cup nondairy milk ((Three Trees almond, New Barn unsweetened almond))
- Dash of cinnamon
- Dash of vanilla (optional)
- Date syrup or maple syrup
Instructions
Chia pudding
*Studies show that for both chia seeds and flax, more nutrients are absorbed if they are ground. This can also aid in digestion for some. I strike a balance by doing 50/50.
- Grind 2 tablespoons of chia seeds and combine with 2 tablespoons of whole chia seeds.
- Sprinkle in cinnamon and vanilla, if using.
- Add a littl more than 3/4 cup of nondairy milk.
- Mix well with a whisk to ensure there are no clumps.
- Add maple syrup (less than 1 tablespoon) or date syrup (1+ tablespoons), and continue to mix.
- Set aside and let it gel while making the mess.
Main bowl
- Measure 3/4 cup of steel cut oats and white quinoa, in a 50/50 mixture.
- Rinse well. (Yep, rinse the oats too.)
- Put them in a pan with 1.5 cups of water.
- Bring to a bowl, then reduce to low heat.
- If using frozen fruit, add this to the top of the grains (do not mix) for the last 3-5 minutes.
- Cook about 10+ minutes. Until the quinoa opens up. Do not stir or mix!
- Serve in 2 bowls.
- Garnish: start w/ adding a little sweetner on top (date, maple, etc.) – go light, the fruit will add lots of sweetness and you can add more later as needed. Add a heaping spoonfull of chia on the side. Add a dollup of nut butter if using. Pour in the milk so it makes a moat around the hot mess. Add fresh fruit, if using. Sprinkle nuts on top if using.