Ingredients and Weight:
- 1 cup steel-cut oats
- 1/2 cup quinoa
- 4 cups water
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup plain yogurt
- Optional toppings: honey, maple syrup, fresh fruit
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a medium saucepan, combine the steel-cut oats, quinoa, water, pecans, cranberries, brown sugar, cinnamon, and salt.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until the liquid is absorbed and the oats and quinoa are tender.
- Remove from heat and stir in the milk and yogurt.
- Serve immediately, topping with additional honey, maple syrup, or fresh fruit as desired.
Nutritional Information:
- Calories: 300 (per serving)
- Protein: 10g
- Carbohydrates: 50g
- Fiber: 5g
- Fat: 5g
- Sugar: 15g
Dish Characteristics:
- Warm and comforting
- Rich and flavorful
- Filling and satisfying
- Customizable with various toppings
User Comments:
- "This breakfast is so delicious and easy to make. I love the combination of oats and quinoa."
- "The brown sugar and cinnamon give this dish a perfect sweetness. It's a great way to start the day."
- "The pecans and cranberries add a nice crunchy and tart flavor."
- "I often make this breakfast on the weekends and top it with fresh strawberries and bananas."
- "This dish is also a great option for meal prepping. I make it on Sunday and eat it throughout the week for breakfast or lunch."
Special Precautions and Tips:
- Steel-cut oats take longer to cook than rolled oats, so be sure to allow plenty of time.
- If you don't have time to simmer the oats and quinoa for the full 30 minutes, you can cook them in a pressure cooker for 5-7 minutes.
- If you want a creamier oatmeal, add a splash more milk or cream.
- If you're allergic to nuts, you can substitute the pecans for another topping, such as sunflower seeds or chopped apples.
