Loaded Winter Oatmeal
Active Time: 20 minutes / Cook Time: 10 minutes / Total Time: 20 minutes
Makes 2 servings
Nutrition Corner: Soaking Grains
Soaking your grains helps to remove some of the natural phytic acids present. Phytic acids are used as part of a plant's defense mechanism, however, when we consume them, these antinutrients inhibit vitamin and mineral absorption in our digestive tract. Soaking also helps to break down proteins, making grains easier to digest, and can drastically reduce cooking time.
- ½ cup old-fashioned rolled oats (not quick or instant oats), soaked overnight if possible*, drained and rinsed
- ½ cup quinoa, soaked overnight if possible*, drained and rinsed
- 1 ¾ cup water
- 1 banana, sliced
- ¼ cup almond milk
- 2 teaspoons maple syrup
- ¼ cup chopped nuts of your choice (optional)
*Soak oats and quinoa together in a bowl filled with 2 cups warm water
- Add oats, quinoa, and water to a small pot and bring to a boil, reduce the heat to low, and cook 10-12 minutes, or until the water is absorbed and oats are tender. Stir frequently so the oats don’t stick to the pan.
- Add the banana and milk and stir until the oats have absorbed most of the liquid but are still creamy.
- Divide oatmeal into two bowls, and top evenly with syrup and nuts, if desired. Serve.