Tuesday, January 5, 2016


Look, there's no point trying to take a good picture of gruel. And, no matter how much you gussy up oatmeal, it's still just that - gruel. BUT, I can tell you that this overnight oatmeal is the first oatmeal I have ever eaten in my life without gobs of brown sugar. And for that, it gets four stars. This is delicious and filling and did tide me over more than typical oatmeal -- but probably more because of the absence of sugar, than the addition of quinoa. Who's to say.

From Bon Appetit

1/4 c quinoa, red
1/4 c steel cut oatmeal
1/2 c almond milk
pinch coarse salt
pinch cinnamon

1 T walnuts, chopped
1/2 apple, shredded

The night before cooking, rinse quinoa thoroughly and drain. Combine oats and quinoa in a medium saucepan and cover with 1 cup boiling water.

In the morning, bring oats and quinoa to a boil. Stir in almond milk, salt, and cinnamon and reduce heat to low. Cook, stirring occasionally, until quinoa grains are tender, 8–10 minutes.

Meanwhile, preheat oven to 350°. Toast walnuts on a small rimmed baking sheet, stirring occasionally, until fragrant and slightly darkened in color, about 4 minutes. Let cool slightly.

Top quinoatmeal with apple, walnuts, and more cinnamon, if desired. Drizzle with almond milk.

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