When it comes to breakfast, I'm a die hard oatmeal fan. In my opinion, no other recipe holds a candle to my Almond Banana Breakfast Oats. There's just something about hearty, cinnamony oats with banana and almond butter that leave me energized and ready to start the day.
However, last week I was faced with the reality that oats were not an option for breakfast when Dayv received notification that our auto shipment of Bob's Red Mill Gluten-free Oats had been canceled and was no longer available to order. I was horrified. Not only do I depend on that shipment every 90 days for my breakfast, but the savings of buying online versus at the store is enough to make me shudder. I just cannot force myself to pay $8.99 at Whole Foods for oatmeal. I already spend an insane amount on groceries each week. There had to be another way.
Luckily, I have a husband who understands how important my breakfast is to me. He remembered us purchasing nutritional yeast from Vitacost and immediately went to their website to see if they had BRM gluten-free oats available to order. And they did! Although they don't have an option for auto-shipment and the price is slightly higher than Amazon, the cost is still far less than at Whole Foods. So, we bought six bags of the stuff along with four containers of nutritional yeast(you can never have enough nutritional yeast!). The order was set to arrive in four days, which wasn't bad, but what the heck was I going to eat for breakfast until then?
In the past I had tried making quinoa into a breakfast bowl and was not impressed. My technique was using almond milk instead of water and essentially cooking it the traditional way. But the almond milk would boil over when the pot was covered, and I never felt like I was left with a substantial amount for my breakfast. I also tried making quinoa the traditional way, then adding almond milk after it was done cooking, almost like you would do with cold cereal. That was just awful for so many different reasons.
But, last week I was determined to make this quinoa for breakfast thing work. I decided to make the quinoa the night before, then add it to the almond milk the next morning and cook as if it were oats. The result was a hearty, creamy, delicious breakfast that I looked forward to eating those four days I was without oats. And, I even made it one morning when I could have eaten oats. I tell ya, this quinoa for breakfast is some good stuff.
Notes: I'm a simple lady who likes simple, traditional toppings. I always add sliced banana, and raw pecan butter when I need a more substantial breakfast. Feel free to mix up the fruit and nut butter mixture, but, I do think these toppings are so perfect and encourage you to try the quinoa with them at least once.
Breakfast Quinoa Bowl
makes one bowl
1/4 c quinoa + 1/2 c water or 1 1/4 c cooked, leftover quinoa
1 c unsweetened vanilla almond milk
toppings: cinnamon, banana, raw pecan butter, or your desired toppings
The night before: In a small saucepan, bring water to a boil and add quinoa. Cover, reduce heat to simmer, and cook for 10 minutes. Turn off heat, but keep pot covered and allow to "cook" for an additional 10 minutes. Transfer to container with lid and place in refrigerator. (Can ignore this step if you already have leftover quinoa as long as it was cooked in water.)
In the morning: In a small saucepan over medium high heat, add almond milk. Once it begins to sizzle(like it's about to boil), add prepared quinoa and reduce heat to low. Stir occasionally until the almond milk is absorbed and becomes similar to the consistency of oatmeal(about 15 minutes). Remove from heat, transfer to bowl, and add your desired toppings. Enjoy!