I’ve been on a gluten-free journey for a year and a half now. I say ‘journey’, because I sure haven’t been perfect with it. The truth is, when I’m eating a gluten-free diet I feel great and when I’m sneaking in gluten I fee terrible. The evidence is pretty clear: for me, gluten-free is the way to go. Perhaps the meal that’s most difficult to tailor to my diet (I’m also egg and dairy free, sadly) is breakfast. So when I was challenged to come up with a recipe using Udi’s new line of Ancient Grains products I jumped on board so I could find a great breakfast solution that fits my limited diet. And WOW did I find one!
First of all, what are ancient grains? Quinoa, millet, chia, oats, flax and amaranth are several names you may have hear buzzing around lately, and for good reason. They are highly nutritious grains that have been used around the world for centuries. Serving these whole grains with their entire kernel maintains their health benefits, unlike the highly processed grains that are popular today.
I’ve adapted a popular recipe to include TWO healthy ancient grains– quinoa and steel cut oats. You can make it ahead, jazz it up anyway you like, AND it’s both healthy and super tasty. Plus it’s filling… no rumbling tummies mid-morning that’ll have you reaching for unhealthy snacks. Trust me on this: you’ll LOVE this recipe!
Breakfast Oatmeal with Quinoa
4 cups water
1 cup Udis Steel Cut Oats
1/2 cup red quinoa (or whatever you have on hand)
drizzle of olive oil
1/2 cup coconut milk (or regular milk if you’re not diary free)
toppings: berries, agave nectar, walnuts, or almond butter
1. Boil the water on the stovetop. You can also do this part in the microwave or in a kettle.
2. While the water heats up, rinse the quinoa.
3. In a separate saucepan, drizzle in about 1 tsp. olive oil and add the oats. Toast for about 1-2 minutes. Add in the quinoa and toast about a minute more. It might crackle a bit but that’s because of the water from the rinsing. You should smell a slightly toasted scent but don’t overdo it– we’re just adding a little flavor here, not cooking them.
4. Pour your hot water over the oats/ quinoa mixture and stir. Simmer uncovered for about 20 minutes until thick but not hard. You can stir it a few times while cooking but don’t manhandle it too much.
5. Pour in your milk and stir. Take pan off the heat. Spoon into bowls and top with mixed berries, a sprinkle of nuts, and a swirl of agave (if you wish). You could add any fruit you’d like, or even use a small spoonful of almond butter instead.
Other Ways to Use Ancient Grains for Breakfast:
Chia: chia seeds absorb water so they’re especially filling. I like to throw them in smoothies or on English Muffins (gluten-free ones for me) and then cover with a layer of almond butter.
Flax: flax is best when ground first; once ground, I put them in smoothies and sprinkle on gluten-free cereals or oatmeal.
Millet: add to bread or muffin recipes.
Amaranth: can be eaten as a cereal or ground into flour.
I made a double batch of the oatmeal and hope to heat a portion up each morning with a little coconut milk. Since it takes on the flavor of the toppings, switching those up each day will create a whole new breakfast each morning. I’m thrilled to FINALLY have found a gluten-free, dairy-free, and egg-free (gosh I’m a bore) breakfast that I love.
What do you think, would you like to see this greeting you in the AM? If you like it, it’d mean the world if you shared it. 😉