Quinoa Oatmeal
A hearty, gut-friendly breakfast of steel cut oats and quinoa sweetened with coconut sugar and cinnamon — the meal that gets me back on track after I've overdone it.
- Prep Time
- 5 min
- Cook Time
- 22 min
- Total Time
- 27 min
- Servings
- 6 servings
I went through a rough stretch a while back with daily stomach pain that turned out to be a triple combination of IBS, SIBO, and gastritis, all at once. My doctor put me on a low FODMAP diet, and this simple breakfast became one of the things that kept my gut calm and my blood sugar steady.
I made a batch of this before a family trip to Disney World, packed in a cooler, so I'd have a reliable breakfast on hand no matter how the rest of the day's eating went. It came in handy after one particularly indulgent night out — let's just say the stomach pain came roaring back, and getting straight back to this the next morning is what fixed it.
These days I still have plenty of cheat meals, because I'm a comfort food chef and that's simply how it goes — but this is the reset button when I need one.
Ingredients
- 1 cup organic steel cut oats
- 1/2 cup quinoa
- 4 1/2 cups water
- 1/4 cup coconut sugar (or maple syrup)
- 1 tbsp. cinnamon
Instructions
- 1Combine the steel cut oats and water in a pot over medium-high heat.
- 2Rinse the quinoa in a mesh strainer under cold water (don't skip this — it keeps the quinoa from tasting bitter), then add to the pot.
- 3Bring to a boil, then reduce the heat to low-medium and cook 20-22 minutes, until the oats are cooked through and the water is absorbed.
- 4Stir in the cinnamon and coconut sugar.
- 5Spoon into 5-6 containers, cool, cover, and refrigerate up to 7 days.
Storage & Reheating
To reheat, transfer to a microwave-safe dish, add a splash of water, and microwave 90 seconds — stir and heat another 15-30 seconds if needed. This freezes well too, so don't worry if you can't finish it within the week. Freezer instructions: portion into freezer-safe containers and freeze up to 3 months. Thaw overnight before reheating.
