Simple Recipe for Creamy Twisted Quinoa Oatmeal
Why would oatmeal be my first post ever? Am I really that boring? Uninspired? On the contrary! Every time that I make this oatmeal I try to mix the recipe up with new toppings or flavor combos. I have literally made this recipe every week for the last year and here is why:
Every year for work we are required to complete a physical in order to get our health insurance premium discount. It is a fairly simple physical where they take your weight, height, blood pressure and take a blood sample to test your cholesterol levels. Much to my dismay, the first year that I completed the physical my cholesterol levels were through the roof!
Fighting High Cholesterol Naturally
Hereditary traits apparently weigh more in my case than the fact that I am in my early twenties, try to eat semi-healthy and lead a fairly active lifestyle. While my cholesterol levels still aren’t quite where I would like them to be, I am trying to naturally lower my cholesterol through diet and exercise. Therefore, I am trying to pack as many high-fiber foods into my diet as possible and load up this oatmeal with steel-cut oats, quinoa, and flax seed. These ingredients all help to either lower your bad cholesterol or to raise your good cholesterol.
On a much less regular basis I am also trying to add more cardio to my weeks.
Not only is this oatmeal healthy and delicious, but it is perfect for making a big batch on Sundays and having breakfast made for the week! You can easily customize the toppings in order to keep the oatmeal new and exciting each week. Some of my favorites are Honey Nut Banana and Cinnamon Apple.
- 4½ cups water
- ¾ cup quinoa
- 1 teaspoon olive or coconut oil
- 1 cup steel-cut oats
- 1 teaspoon salt
- ½ almond milk (or whatever kind you have on hand!)
- ¼ cup honey (optional)
- 3-4 tablespoons flax seeds (optional)
- 2 tablespoons cinnamon (optional)
- Measure out quinoa, rinse in a strainer, and let strainer sit on top of towel until ready to use.
- Bring water to boil in a small saucepan.
- While you are waiting for the water to boil, heat oil in a deep skillet on medium heat.
- Once oil is heated (approximately two minutes), add oats. Stir occasionally until the water is boiling.
- Place the rinsed quinoa into the deep skillet with the oats. Then dump the boiling water into the skillet. (if you forget and add the quinoa after the water, be careful because the water will splash!)
- Turn heat down to low-medium. Simmer for 25 minutes, stirring occasionally.
- It will be done when the bottom layer starts to stick some to the pan and the liquid is almost completely absorbed.
- Turn the heat off and add milk, honey, flax seeds and cinnamon if desired.
Store leftovers in the fridge and reheat in individual servings.