Burnt out on your favorite breakfast? FOTG contributor Jen Sotolongo shares a warm apple pie spiced quinoa porridge to help you shake up your morning routine!
For over a year during our cycle tour across Europe and South America, my partner and I ate overnight oats for breakfast. They were simple and you could find oats anywhere in the world, no matter the size of the town. Just soak them in milk with nuts, let it sit overnight, and voila]! Instant breakfast the next morning.
Then, one day, I revolted.
I couldn’t stand the sight of oatmeal. I wanted nothing to do with it. I never wanted to eat it again.
And I haven’t. It’s been nearly two years since I’ve touched oatmeal. Granola is fine. Oat flour is just great. I can even stomach oat milk. But oatmeal. Get. It. Out. Of. My. Sight.
Avoiding oatmeal was easy enough when we skipped over winter by traveling in the Southern Hemisphere, but now that we’ve been back in the US for a while and are coming upon winter and colder weather, I’m starting to feel a need to eat hot foods for again (but dear God, not oatmeal).
I hung on to smoothies for as long as I could. Training for a winter marathon, I wanted something warm to eat after completing a long, cold, wet, run. Just not oatmeal.
So I had a thought. What if I tried to make a quinoa porridge? It’s not oats. It’s warm. It’s packed with protein, fiber, iron, and a whole host of other goodness. I knew it would be the perfect substitute for that unmentionable breakfast.
Since it’s that time of year, I added a couple of apples to the mix to make it a sort of apple pie quinoa porridge and the results turned out fantastic.
This breakfast comes together fairly quickly, in just 20 minutes and results in a creamy texture.
Another benefit I discovered to quinoa porridge versus overnight oats? Quinoa keeps me filled much longer than oats do, so I can head out on my adventure without having to worry about my hunger an hour later.
Apple Pie Quinoa Porridge
- Coconut flakes
- Almond or peanut butter
- Rinse the quinoa and add to your pot with the ⅔ of the apples, coconut milk, water, salt, and cinnamon. Bring to a boil.
- Once the quinoa starts to boil, reduce to a simmer and cover until most of the liquid is absorbed, about 10-15 minutes.
- Remove from heat and stir in the vanilla and maple syrup.
- Top with the remaining apples and walnuts, a sprinkle of cinnamon and any other toppings you like.