"Where do you get your protein?" has got to be the question most frequently asked of any plant-based eater. A fair rejoinder: "Where do you get your fiber?" Fortunately, this breakfast dish has lots of both protein and fiber, so you're getting the best of all worlds. It's adapted from a Thug Kitchen recipe, but we added toasted almonds to the lineup; maple syrup and jam are other ways you can give this breakfast a little extra kick. (If you like your vegan recipes served up with gorgeous photos and a healthy dose of profanity, be sure to check out Thug Kitchen.)
You will need:
1 cup steel-cut oats (don't use another kind, trust us) 1/2 cup quinoa 1/2 cup almonds 1 teaspoon oil (we used safflower; olive oil or coconut oil also work well) 4 cups water 1/2 cup coconut milk (or almond, or soy, or whatever you want to use) Optional: Maple syrup and/or jam
Before starting: Preheat your oven to 350 degrees F and place the almonds on a cookie sheet. When the oven is preheated, pop them in and allow them to toast for ten minutes or so.
Also, place your four cups of water in a kettle and heat to boiling.
1. Put the quinoa in a fine-mesh strainer.
Rinse to ensure the bitter coating is all gone.
Add the oats and toast for a minute or two.
They should smell nutty and toasty and delicious.
3. Add the quinoa.
Add the water, which should be boiling by now -- or very close.
4. Meanwhile, check on your almonds, which should be about done.
Put them in a little food processor or blender.
Chop them up.
When the quinoa and oats have absorbed most of the water and look fluffy, it's time to add the nuts and milk.
Add the nondairy milk of your choosing and stir. Cook for another five minutes or so, until the mixture is creamy and everything is all mixed together.
Add a drizzle of maple syrup if you so desire.
Serve it up with a dollop of jam on top, or fresh fruit -- whatever you'd like. This recipe makes enough for four to five, so cook it up today and have your breakfast taken care of for the week.
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