Steel cut oatmeal and quinoa are combined together in this hearty breakfast. Filled with fiber and protein, this Quinoa Oatmeal is sure to keep you full until lunch! Top with berries, maple syrup, chia seeds, whatever you typically like to top your oatmeal.
Just popping in real quick to share the breakfast I’ve been eating this week! My goal for breakfast this week has been to try to make it plant based. I have been eating eggs and turkey sausage for several weeks now and while that was delicious, I can only eat the same thing so long before I get tired of it, haha.
Since I’m going to boot camp three times per week in the morning and sometimes a hot yoga class, I need something that is higher in protein and will keep me full until lunch. Steel cut oats have always been my favorite type of oatmeal– so I thought, how could I increase the protein content?
Enter quinoa! Steel cut oats have about 140 calories, 5g protein, and 4g fiber per serving. When you add quinoa, you’re adding even more protein and fiber (quinoa has 5g fiber and 8g protein per 1 cup serving). The ratio of oatmeal to quinoa is 2:1, so it’s mostly creamy oatmeal and doesn’t taste like a quinoa dish.
I topped mine with brown sugar, sliced strawberries, a splash of maple syrup and some chia seeds. I’m also weird and like to add a tiny pinch of salt. Does anyone else add a little salt to their oatmeal!?
Here are the instructions on how to make the High Protein Quinoa Oatmeal:
High Protein Quinoa Oatmeal
- 1 tsp olive oil
- 1.5 cup steel cut oats
- 3/4 cup quinoa
- 3 cups water
- 3 cups vanilla unsweetened almond milk
- pinch of salt
- brown sugar, maple syrup, berries and/or chia seeds for garnish
Heat the olive oil in a large pot and add the oats, stirring to toast for 2-3 minutes. Meanwhile, rinse the quinoa well.
Add the quinoa, water and almond milk to the pot. Bring to a boil and then reduce to a simmer, uncovered, for 30 minutes.
Top with brown sugar, berries, chia seeds, etc whatever you like!