Quinoa Oatmeal with Bananas and Chopped Walnuts

This has been my go-to breakfast for the past year-and-a-half. Almost every Sunday night, I make a batch of quinoa oatmeal and place it in the refrigerator for a week’s worth of breakfasts. Then each morning, I mix together about a cup of quinoa oatmeal, a cup of almond milk and a sliced banana, and heat it in the microwave for a few minutes. The banana slices become caramelized from the heat, adding just the perfect amount of sweetness to the oatmeal. I top the oatmeal with a hand-full of chopped walnuts. It’s filling, nutritious, and a breakfast I’ve never stopped looking forward to. And sometimes you need something to look forward to on Monday morning.

Quinoa Oatmeal with Bananas and Walnuts (adapted from Thug Kitchen; makes 4-6 servings)

1 cup steel cut oats
½ cup quinoa (I used red quinoa)
1 teaspoon olive or coconut oil (I generally use coconut oil)
4 cups water

For serving:
1 cup unsweetened almond milk (any type of milk is fine, but I love the flavor of almond milk for this dish)
1 banana, sliced
a handful of chopped walnuts

Put the quinoa in a fine strainer and rinse under water for at least 30 seconds. Heat 4 cups of water in a kettle on the stovetop until it is near boiling. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the steel cut oats and cook, stirring occasionally, for 1-2 minutes. Add the quinoa and the water and bring the mixture to a boil. Turn down the heat and let simmer for about 20-25 minutes, or until the water is absorbed. Refrigerate the quinoa oatmeal until ready to serve.

For serving – Place one cup of quinoa oatmeal, one cup of almond milk and a sliced banana in a small bowl. Heat in the microwave for 3-4 minutes, or until hot. Add chopped walnuts and serve.

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