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Jo_jo_ba / All my dishes 1 year, 8 months ago
The steel-cut oats remain crunchy and never get mushy like regular rolled oats, and the quinoa brings a boost of protein, fibre and a unique taste. Feel free to use whatever kind of low-fat milk product you like, I choose soy but regular will do!
Prep:5m Cook:20m Servings:1
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 Jo_jo_ba |
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sewnfool 1 year, 8 months ago said:
Could you use regular oats? In a small town the store only carries a few brands. It look delicious.
jo_jo_ba 1 year, 8 months ago said:
Unfortunately regular oatmeal will go all mushy in this recipe... you can try with the large-flake kind that takes a while to cook though! Hope your market starts carrying the steel-cut soon.
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jo_jo_ba 1 year, 8 months ago said:
Amount Per Serving
Calories: 344.5
Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 61.8 mg
Total Carbs: 68.8 g
Dietary Fiber: 6.8 g
Protein: 11.1 g
fredcadena 1 year, 8 months ago said:
I can't wait to try this. I make almost the identical recipe often for breakfast less the quinoa. I would have never thought to add it but I am sure it adds an interesting texture and nuttiness to the dish. Thanks!