See also:- Steel-cut oatmeal with almonds and jam for an easy breakfast on Meatless Monday
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. 2. Heat the oil in a saucepan over medium heat. 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. Bring the mixture to a boil. Lower the heat to a simmer, cover and cook for twenty minutes or so, until the oats and quinoa have absorbed the water. (Don't stir!) 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. 5. Add the almonds to the saucepan. 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. Looks good! 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.Follow @CafeWestword
