Stoke Your Body with Ginger Oats
Quinoa added to oats while cooking glints in the morning sunlight.
Start your day with a good breakfast and you’re stoked for the day. These days I’m big on oatmeal. Not the artificially flavored, one serving per package kind that you cook in the microwave. Nor do I mean the chopped up porridge oats that you buy in bag that says ‘porridge’. Rather I’m talking about the big fat oats that take a while to cook.
My current favorite is this recipe, cooked with quinoa for added protein.
These organic rolled oats take 7-10 minutes to cook.
- 2 T raw quinoa
- 4 T rolled oats
- 1 apple – chopped into chunks
- 1/2-1 inch (depending on your preference) raw ginger, peeled and sliced
- a handful of dried cranberries
- a couple macadamia nuts (whole)
- a couple of brazil nuts (chopped)
- 1 T golden linseed
- 1 T shelled hemp seeds
Put the quinoa to boil in about a cup of water. Add the chopped apple and ginger. Simmer for about 5 minutes then add the rolled oats, nuts and cranberries. Simmer until it takes on a runny, gluey consistency, stirring frequently to prevent sticking, then add the seeds and stir it all together.
Spoon into a serving bowl, drizzle with milk and honey and enjoy! This will keep your motor and brain running till lunch time. You probably won’t even need a coffee at break time.
The spiral tails of the quinoa grains are just about visible in this bowl of cooked oatmeal.
- Oats: Rolled Oats (alisonamazed.wordpress.com)
- In Praise of Oats (fooducate.com)
- Evolving Oatmeal (thegreengeek05.wordpress.com)
- Proatmeal: My Pre-workout Meal (mannixcastro.com)
- Mother of all grains (renfield8.wordpress.com)
Tagged with: Brazil nut
, Macadamia nuts
, Rolled oats
Posted in Alison Boston