My kids absolutely love oatmeal for breakfast. In fact, I make it for them at least 3 times a week. When I was thinking of quinoa recipes, I thought of simply adding it to my kids oatmeal to add extra protein without them really noticing or changing the texture profile too much. I dug in myself and I must say, it’s pretty darn good!
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812 per serving
- 1 cup whole milk
- 1 cup water
- 1/2 cup quinoa
- 1/2 cup old-fashioned rolled oats
- 1/4 cup sweet shredded coconut
- 1/4 cup slivered almonds, raw
- 4 tablespoons honey
Combine milk, water, quinoa and oats in a medium sauce pan and bring to a boil. Turn the heat down to low, stirring occasionally until oats and quinoa are cooked through, about 15 minutes. Turn heat off.
Put the shredded coconut and slivered almonds in a saute pan and toast on medium heat until the coconut turns a slight golden brown.
Top the quinoa oatmeal with toasted coconut & almond topping and honey.