While looking for some alternatives to eggs for breakfast, I stumbled across this recipe for an quinoa oatmeal mixture with roasted cranberries. I love oatmeal in the morning, but need more protein and the quinoa provides it. I was also intrigued by the idea of roasting cranberries with a touch of coconut oil, maple syrup, and cinnamon.
You can find the complete recipe including nutritional information on myfitnesspal’s Hello Healthy blog. I adapted the recipe slightly.
My Changes to the Quinoa Oatmeal Recipe
- Fresh cranberries aren’t available this time of year, so I used frozen ones and thawed them slightly before proceeding with the recipe.
- I used a mixture of different colors of quinoa – red, black and white.
- I made the recipe once with coconut milk and once with almond milk. Both were good.
- I served the oatmeal with additional milk and cinnamon.
- The recipe says it makes 3 servings and each serving has 53g carb. I got at least 4 servings out of the batch and that reduces the carb count to about 40g per serving. If this is still too much for you, you might want to reduce the serving size even more and add some almonds or walnuts to bulk it up.
Make it Gluten-free: Use certified gluten-free oats and quinoa.
Make it Vegan: Use coconut milk or almond milk instead of milk.