With the Covid-19 pandemic happening, I've had to change the way I grocery shop and it's definitely taken some getting used to...like I've actually had to meal plan a little bit which is something I don't enjoy. I usually just cook what I feel like with whatever I have on hand, and go grocery shopping every week or two. I now go every three weeks or even longer just to avoid people and crowds. This past week, I ran out of oatmeal and quinoa and had to resort to eating Corn Flakes for breakfast; which don't get me wrong, is my favorite cereal, but me and my digestive system really love fiber and this oatmeal recipe is definitely apart of our daily routine during the week. Yesterday I sent my husband out to our local Bulk Barn to get some essentials which included the ingredients I needed to make this oatmeal. Me and my stomach were so happy this morning!
I think you'll like how easy this recipe is. Although it does seem like a time-consuming breakfast to make, I literally get it started in the morning and then continue getting ready for work and check on it about 15 minutes later. We love the texture and chewiness of the oatmeal, and because we are primarily plant-based, the quinoa gives us a bit of protein first thing in the morning. Another bonus is how creative you can be with the ingredients and toppings using whatever you have on hand. There's really no hard and fast rules, and those are my favorite recipes!
Ashley's Everyday Oatmeal
Time: 20-30 minutes
2 cups water
1/4 cup steel cut oats
1/4 cup quinoa
1 tbsp ground flax
1 tbsp hemp hearts
1 tbsp maple syrup
Almond milk (amount added is personal preference)
Add water to saucepan and bring to a boil.
Add steel cut oats and quinoa to water then turn down heat to medium/medium-high so that it's simmering. Make sure to remove the lid from pot and cook for 20-30 minutes or until oats and quinoa are plump and a thicker, oatmeal texture.
Once the oatmeal is cooked, divide it up into portions. My husband usually takes a little more, and I take a little less.
Add whatever toppings you like or have on hand! Our staples usually include ground flax, hemp hearts and one or two different kinds of in-season berries. Calan also likes to add 1 tbsp of maple syrup because he has a sweet tooth, while I like mine without.
Add milk and stir to whatever consistency you enjoy most. Again, Calan likes his oatmeal more liquidy, while I enjoy mine a bit thicker in texture.
We prefer steel cut oats but you could use any kind that you enjoy, just make sure you follow the cooking instructions that come with that oatmeal.
Use whatever quinoa you have on hand, it doesn't matter what color it is!
Add what ever toppings you have on hand to your oatmeal, we usually use fresh berries, flax and hemp, but we've also added cinnamon, pumpkin and sunflower seeds!
Substitute some brown sugar or coconut sugar if you don't have maple syrup. Add more or less depending on how sweet you want your oatmeal.
I hope you enjoyed this recipe! Let me know if you tried it out and what your favorite oatmeal toppings are below!