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Quinoa, Oat, and Flaxseed Porridge

Start your morning off right! This porridge can be made ahead of time and is packed full of protein, fiber, and omega 3′s.

Ingredients

  • For the Porridge
  • 2 cups milk (plus 1 cup for serving) *almond milk or soy milk can be substituted
  • ½ cup quinoa, rinsed
  • ½ cup steel-cut oats
  • ¼ tsp kosher salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup ground flaxseed meal
  • For the Toppings
  • 4 tsps maple syrup
  • 1 cup fresh blackberries
  • ¼ cup dried apricots, coarsely chopped

Instructions

1. Combine the milk, quinoa, steel-cut oats, salt, cinnamon, and nutmeg in a saucepan. Bring to a simmer over medium-high heat, being careful not to scorch the bottom of the pan. Cover, reduce heat to medium-low, and cook for 15 minutes. Remove from heat and let stand for 5 minutes. Stir in the ground flaxseed meal.

2. If serving immediately, divide the porridge among 4 serving bowls and top each with 1 teaspoon maple syrup, 1/4 cup blackberries, and 1 tablespoon dried apricots. Pour in 1/4 cup reserved milk into each bowl.

3. If storing, let porridge cool and transfer to air tight container and refrigerate. In a microwave safe bowl, heat a single serving on high in microwave for 1-2 minutes and then add toppings: 1 teaspoon maple syrup, 1/4 cup blackberries, and 1 tablespoon dried apricots. Pour in 1/4 cup milk.

This recipe can be served immediately or refrigerated and reheated for single servings. I like to make a big batch on Sunday morning and then reheat it all week long. I add different fruit like blueberries, diced apples, or raisins, whatever I have on hand.

Serves 4

Emily Jacobs is a Santa Barbara City College culinary school graduate and food blogger. See www.sagerecipes.com for more.

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