Fuel up your morning with this nutrient-packed breakfast, loaded with protein and fiber. Whip up multiple servings to grab and go throughout the week.
Ingredients
- 1 cup dry steel cut oats
- 1 cup dry quinoa (any variety)
- ½ cup dry millet
- 3 tbsp olive oil
- 1, 1-inch piece fresh ginger, sliced
- 2 large lemons
- ½ cup maple syrup or honey
- 1 cup vanilla-flavored Greek yogurt
- ¼ tsp nutmeg
- 2 cups hazelnuts
- 2 cups blueberries
Directions
- Mix the oats, quinoa, and millet in a fine mesh strainer and rinse for about a minute under running water. Set aside.
- Heat 1 tablespoon olive oil in a 3-quart saucepan over medium-high heat. Add the rinsed grains and cook for 2 to 3 minutes or until they begin smelling toasted. Pour in 4 ½ cups water and stir in ¾ teaspoon salt, the ginger coins, and the zest of 1 lemon.
- Bring to boil, cover, turn down the heat, and simmer for 20 minutes. Turn off the heat and let sit for 5 minutes, then remove the lid and fluff with a fork. Remove the ginger. Spread hot grains on a large baking sheet and let cool for at least half an hour.
- Spoon the cooled grains into a large bowl. Stir in the zest of the second lemon.
- In a medium bowl, whisk the remaining 2 tablespoons olive oil with the juice of both lemons until emulsified. Whisk in the maple syrup, yogurt, and nutmeg. Pour this into the grains and stir until well-coated. Stir in the toasted hazelnuts and blueberries. Taste and season with additional salt, if necessary.
- Refrigerate overnight; the flavors of this really come together overnight in the fridge.
Serving Information
1 serving
Nutrition Information
505 Calories
Total Fat: 26 (g)
Carbs: 58 (g)
Fiber: 13 (g)
Protein: 16 (g)
Sodium: 230 (mg)