The name is a mouthful and so is the breakfast.
There is something about a warm breakfast in a bowl that just makes me happy. It probably goes back to chilly childhood mornings filled with sweetened Cream of Wheat swimming in half & half before bundling up to sit in the snow and wait for the school bus. I still enjoy a bowl of Cream of Wheat here and there. Sometimes I keep it simple other times I gussy it up with pumpkin puree, a dash of cinnamon, a few chewy walnuts and a drizzle of raw agave nectar. Or maybe a chocolate version with cocoa powder, almond extract and agave. That’s one of the most wonderful things about warm breakfast cereals. They have endless customization options. I am sure you all have ingredients in your pantry right now that would make some killer oatmeal. For me, this morning, those ingredients were coconut-almond milk, blueberries, sliced almonds and quinoa. Yes, you can eat quinoa for breakfast.
Coconut Almond Blueberry Breakfast Quinoa (Printable Recipe)
serves 1 hungry person
1/2 cup quinoa (rinsed well)
1 cup of coconut almond milk (or any other milk you prefer)
a splash of vanilla extract
a dash of cinnamon
tablespoon of agave nectar
as many blueberries as you want
lots of unsweetened coconut flakes
sliced almonds for topping
- Combine the quinoa, milk, vanilla, cinnamon and agave in a small saucepan. Bring to a boil, then reduce to a simmer until the quinoa is tender and has soaked up most of the liquid. That takes around 15 minutes.
- Stir in the blueberries, remove from heat and transfer to a bowl. Top with coconut flakes and almonds. Add more milk if you’d like.
You can also make this as a yogurt parfait. Mix greek yogurt with vanilla and cinnamon, layer yogurt and blueberries, drizzle on the agave, then top with with coconut and almonds. Or blend up your parfait (with a little orange juice or milk) and make it a smoothie. Save the almonds for topping. Yum.
From Sarah’s Kitchen, With Love