Easter morning we have a potluck breakfast at my church. This year mom and I debated what to make all week, we wanted something that would be easy to make ahead of time, would be healthy and vegetarian, and couldn’t be too fussy to heat up. So we tried out this recipe I’d printed out ages ago, and it turned out to be fantastic! This is a unique but wonderful twist on your average breakfast. The combination of steel cut oats, quinoa, and millet was a wonderful combination of soft and tender, and crunchy. Quinoa is a seed, which makes it a great source of protein. Steel cut oats are minimally processed so they’re a great source of fiber. They’re cooked with aromatics, cooled and then sit overnight in yogurt like overnight oats. I find these best served room temperature, but they can also be served slightly warmed or cold.
Adapted from the Kitchn
- 1 cup steel-cut oats
- 1 cup quinoa
- 1/2 cup millet
- 3 Tbsp olive oil
- 1 inch fresh ginger, peeled and cut into 1/4″ slices
- 2 large lemons, zested and juiced (divided)
- 4 1/2 cups water
- 3/4 tsp salt
- 1/2 cup maple syrup
- 1 cup Greek yogurt (I used plain nonfat)
- 1/4 tsp nutmeg
- 2 cups hazelnuts, chopped and toasted
- 2 cups blueberries
Rinse the oats, quinoa, and millet. In a large pot, heat 1 Tbsp olive oil over medium high heat. Add the drained grains and toast for a few minutes, until they smell nutty. Add the water, salt, ginger, and zest of 1 lemon. Bring to a boil and then reduce to a simmer. Cover and let cook for about 20-30 minutes, or until the water has been absorbed.
Spread the cooked grains out onto a baking sheet and let cool. Pick out the ginger slices (if you can find them).
Whisk together 2 Tbsp olive oil and the juice of two lemons. Whisk in the maple syrup, yogurt, and nutmeg. Pour the mixture over the grains and mix well. Stir in the hazelnuts and blueberries. Taste and adjust seasoning as needed. Refrigerate overnight to allow flavors to come together. Top with additional fruit if desired.