Combine quinoa and oatmeal to make the best make-ahead breakfast! Full of fiber and protein, this recipe will keep you full all morning. It keeps in the fridge for up to a week.
Ingredients
- water: 3 cups
- quinoa: 0.5 cup
- steel-cut oats: 0.5 cup
- almond meal: 2 Tbsp
- flaxseed meal: 2 Tbsp
- ground cinnamon: 1 Tbsp
Metric Conversion
Stages of cooking
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Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
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Stir almond meal and flaxseed meal into oat-quinoa mixture; pour into a glass container and top with cinnamon. Let cool for about 15 minutes. Transfer to the refrigerator for storage.
