There’s some amazing smells coming out of the SoS kitchen right now. (And yes, I’m biased.)
What’s cooking? A new & improved batch of my vegan cinnamon rolls.
But they’re still in the oven & I’m hungry, so they’ll have to be “second breakfast”.
Instead? My faithful friend, oatmeal.
But not your grandma’s oatmeal- quinoa-fied oats!
The first time I tried quinoa I thought it was weird and disgusting. (I never said I had good taste in college.) I don’t know what I was thinking because that funny looking grain rocks.
Actually, it’s not really a grain, but it’s so much easier to say it is. (It’s the seed of a grain-like plant- what a mouthful.)
Whatever you call it, it’s got an awesome nutrition profile:
-High protein content (12-18%)
-Complete protein source (contains ALL the essential amino acids- unlike rice)
-Good source of fiber, magnesium, and iron.
– Bonus: it’s gluten-free, so most everyone can get take part in the quinoa party.
I love mixing some cooked quinoa straight into my bowl of oatmeal, but this morning I went the granola route:
1/4 c uncooked quinoa
1 T flax seed
1 T honey or molasses
1/2 t cinnamon
Mix together & spread a thin layer on a greased baking sheet.
Bake at 350 for 8-10 minutes or so….don’t let it burn…burnt quinoa is gross…I’m guessing..;)
Let it cool, then break it up into little quinoa chunks,
Eat it plain, on yogurt, in cereal, or on top of oatmeal!
(Yes, there’s oatmeal under there…perhaps I added one or two other things before the quinoa granola was ready 😉 Walnuts, sunflower seeds, coconut, & chia seeds.)
I love quinoa granola because it’s so crunchy & doesn’t get soggy. I love regular oat granola too, but I’ve never made a batch I was particularly in love with.
Know a good granola recipe? Share it below!
And come back tomorrow for an even better breakfast recipe 😉