Happy First Day of October! With the cooler weather approaching, I wanted to share my latest take on oatmeal. To increase the protein + nutrients and decrease the carbohydrates in one of my favorite breakfast options, I now do 1/2 gluten-free rolled oats and 1/2 quinoa flakes. Quinoa flakes are essentially flattened grains of quinoa and cook much quicker than traditional quinoa. They also get much creamier than your traditional oats, which I really like!
Quinoa Flake Oatmeal
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 1 serving
Ingredients
Base
- ¾ cup of water
- ¼ cup gluten-free rolled oats
- ¼ cup quinoa flakes
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tbsp non-dairy milk
- Optional: ½ scoop vanilla collagen powder
Toppings
- ¼ cup of fresh berries or ½ banana sliced
- 1 tbsp of almond butter
- Optional: 1 tbsp hemp hearts and/or shredded coconut
Instructions
- Bring water and a sprinkle of himalayan sea salt to a boil.
- Add in oats, quinoa flakes, vanilla extract, cinnamon + vanilla collagen and stir in for about a minute.
- Bring the heat down to a simmer and cook for about 5 minutes until most of the water is absorbed.
- Turn off the heat, add in the 2 tbsp of non-dairy milk + stir to make it extra creamy!
- Place into a bowl or wide mouth mason jar and toppings. Enjoy! (Pro tip: Add the almond butter as a layer on the top of oatmeal and then add berries + the rest.)
I hope this becomes another breakfast recipe that’s on your easy + convenient rotation!
With Health + Happiness Always,
Jax
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