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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This rib-sticking porridge is made with oats and protein-rich quinoa. Added pumpkin, maple syrup, walnuts and dried cranberries make it a kid-friendly breakfast.—Jennifer Wickes, Pine Beach, New Jersey Ingredients:
3 cups water |
3/4 cup steel-cut oats |
1/2 cup quinoa, rinsed |
1/4 teaspoon salt |
3/4 cup canned pumpkin |
1 teaspoon pumpkin pie spice |
3 tablespoons agave nectar or maple syrup |
1/2 cup dried cranberries |
1/3 cup coarsely chopped walnuts, toasted |
milk |
Directions:
1. In a large saucepan, combine the water, oats, quinoa and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Stir in the pumpkin, pie spice and agave nectar. Remove from the heat; cover and let stand for 5 minutes or until water is absorbed and grains are tender. Stir in cranberries and walnuts. Serve with milk if desired. Yield: 4 servings.
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