Quinoa, Cinnamon, and Honey Oatmeal
Slight variation to the conventional oatmeal recipe. I use quinoa because I prefer using that grain over oats. Oats can give some people digestive problems, so there is a slight health benefit to it as well. Quinoa also has more protein per serving, so that is an additional benefit. The other ingredients include: honey, coconut oil, and cinnamon
Slight variation to the conventional oatmeal recipe. I use quinoa because I prefer using that grain over oats. Oats can give some people digestive problems, so there is a slight health benefit to it as well. Quinoa also has more protein per serving, so that is an additional benefit. The other ingredients include: honey, coconut oil, and cinnamon
- Carbohydrate 65.9752324065772 g
- Cholesterol 0 mg
- Fat 20.2066352447131 g
- Fiber 9.51463347848872 g
- Protein 13.4981851318516 g
- Saturated Fat 13.2170143338521 g
- Serving Size 1 1 Serving (147g)
- Sodium 7.17525252784422 mg
- Sugar 56.4605989280885 g
- Trans Fat 1.34514431591392 g
- Calories 487 calories
Step-by-step
- Boil water in a large pot.
- Once the water is boiled, put the quinoa in the pot.
- Set the timer for 10 mins.
- Test the quinoa for texture.
- If it is still tough, set the timer for 5 minutes.
- Check on it for every 5 minutes until the texture is to your liking.
- When the texture is right for you, strain the quinoa and let it cool a little.
- Put the quinoa back in the pot.
- The order which you add the ingredients is semi important.
- Add the coconut oil first so it melts well into the quinoa.
- Next, add the honey.
- Finally, add the cinnamon.
- Mix each ingredient in before adding the next, as the quinoa is dry.
- This will avoid clumping, and is also why we add the dry ingredients at the end.
- Let the mixture sit after you have mixed everything together.
- This is great served cold or warm.
- I use it as a quick breakfast when on the go, which is why making it in bulk is preferred.
- Enjoy!
A steaming bowl of honey-glazed grains releases an immediate, pungent aroma of toasted cinnamon alongside the unmistakable rich, tropical fragrance of melted coconut oil. Swapping standard rolled oats for whole pseudocereals yields a distinct crunch that holds up remarkably well over multiple days in the refrigerator. Batch cooking large quantities reduces overall energy costs and ensures breakfast is ready with zero morning preparation required. When incorporating viscous sweeteners into dry starches, sequence matters significantly. Stirring solid coconut oil directly into freshly strained, hot grains guarantees total lipid dispersion before the denser honey goes in. Furthermore, letting the finished mixture rest covered for ten minutes allows the starches to fully hydrate and absorb the aromatic oils. Stored in an airtight glass container at or below 40 degrees Fahrenheit, this preparation remains fresh for up to five days. Cold portions can be revived quickly on the stovetop by adding two tablespoons of water per serving to loosen the dense matrix of fats and sugars.
