Good morning everyone! My Sunday is off to a pretty good start already. I was able to get a quick workout in before my littlest one, Max, woke up for the day. Usually, he goes with me on morning runs in the jogging stroller or he becomes a part of my yoga workout, but today he slept in so I could sneak away by myself. On the days I’m able to get in a workout in the morning, I typically will not eat breakfast beforehand. When I’m done though, I’m hungry and ready for something hearty to refuel me. This Cherry Almond Power Oatmeal is my go to, especially when I get back from a morning run.
This is a recipe that I have been using for a while and is adapted from a recipe originally from the Thug Kitchen. I love their recipes, which are healthy and all plant-based. Their posts and recipes are hilarious, but might be slightly offensive to some (you have been warned!). Since having baby Max, I have been extremely limited on what I am able to eat due to his food sensitivities and allergies. At one point I was having to eliminate dairy, wheat, soy and eggs from my diet, which can make breakfast a real struggle! This power oatmeal is great because I can get both my carbs and protein in one shot. It also keeps me full all morning long. Bonus, little baby Max loves eating this with me in the morning too.
I have experimented with all sorts of toppings and mix-ins, but cherry preserves and almonds seem to be my favorite. Baby Max loves peanut butter and banana! I’m currently in love with Bonne Maman’s Cherry Preserves and put it on everything. To make things easier on myself for those busy mornings, I will double the recipe and keep it in a large container in the fridge. Then I can switch things up each morning by adding different fruits or nut butters. I have made it with peaches and walnuts, peanut butter and strawberries or maple syrup and pecans; use your imagination!
This breakfast is the perfect thing to start off your week, especially if you love to meal prep. Another added bonus is that this recipe is both gluten free and vegan. For those with allergies or food preferences, you don’t have to feel like you don’t have anything satisfying to eat in the morning.
Make sure that when you are preparing this, that you rinse your quinoa before you use it. It helps remove it’s natural coating, which can give quinoa a bitter taste. Remember, don’t skip the step to toast the oats and quinoa. It gives it a nuttier flavor and brings out a deeper flavor in both the quinoa and the steel cut oats. If you do end up making a larger batch to store in the refrigerator, you may need to add more almond milk when reheating the oatmeal. They tend to suck up quite a bit of moisture.
Comment and let me know what your favorite oatmeal mix-ins are! If you make this recipe, make sure you share a photo with me, I’d love to see all of your creations! #SaporitoKitchen
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Cherry Almond Power Oatmeal
- 1 Tablespoon coconut oil
- 1/2 cup quinoa, rinsed
- 1 cup steel cut oats
- 4 cup hot water
- 1/2 teaspoon ground cinnamon
- 1/2 cup almond milk
- cherry preserves
- sliced almonds
- In a large saucepan over medium high heat, add coconut oil and cook until melted.
- Add in quinoa and steel cut oats and stir while cooking until oats and quinoa are toasted. You'll know they are well toasted when they are slightly golden brown and you are able to smell them toasting.
- Add in hot water and stir to combine. Bring mixture to a boil and lower to medium low heat. Simmer for 20 minutes, stirring every 5 minutes.
- Remove from the heat and stir in cinnamon and almond milk. Top each serving with 2 Tablespoons of cherry preserves and 1 Tablespoon of sliced almonds.