Breakfast for Days {Quinoa Oatmeal with Toasted Nuts and Berries}

Quinoa Oatmeal 2

Quinoa, pronounced ‘keen-wah’, is a gluten-free whole grain/seed that is an excellent source of protein and fiber.  I added this to gluten-free rolled oats with nuts, seeds, and berries for a nutritionally rich breakfast.  Like oats, quinoa expands a bit when cooked.  This recipe makes about a weeks worth of healthy breakfasts (or snacks).  Hopefully I’m not sick of it by Friday.

ingredients 1

{Quinoa Oatmeal with Toasted Nuts and Berries}

makes about 4-5 JP-sized servings (1/3 cup), adapted from Espresso and Cream

1/4 c quinoa

1/2 c water

1/2 c gluten-free rolled oats

2/3 c almond milk

1 T unsweetened dried cranberries, chopped

1 t chia seeds

1 t ground flax seeds

1/4 t ground cinnamon

1/4 t good quality vanilla extract

1-2 t agave, optional

1/2 t raw maca powder (1/8 t sprinkled on each serving), optional

1/2 c mixed nuts and seeds, toasted (I used sunflower, pumpkin, pecans, and almonds), optional

berries or fruit for toppings, optional


In a small pan, toast the nuts/seeds on medium heat for 5 minutes.  Stir them frequently and keep a close watch so that they do not burn.  You will quickly see them changing to a brown color.  Remove them from the pan.

toasting nuts

In a medium sauce pan, cook the quinoa in water for 15 minutes.  Not all of the water will be absorbed yet.  When you can see the white germ in the translucent quinoa seed, add the oats, almond milk, chia seeds, flax, and cranberries.


Cook for 10 minutes, and add a bit of water as needed until you get the consistency you like.  Add in the cinnamon, vanilla, and agave (if you like it sweet).

Serve with toasted nuts and fresh berries.  Sprinkle with 1/8 t maca, if desired.

Quinoa Oatmeal

Quinoa Oatmeal 1


The above picture is nice and pretty, but the one below shows my breakfast real life style.  Oh, if only my manicure could stay looking this good forever.




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