Most days, breakfast is the reason why I get up in the morning. That, and the smell of freshly ground coffee. Don't worry, you don't have to feel sad for me: food is not my only motivator. But it is a big one, for lots of reasons, one of the main ones being I love discovering new ways to eat healthy foods that I also genuinely enjoy. And crave, even! Not that I have to be too swayed, as I tend to enjoy healthy fare. But some things can feel like you're eating them because you know you should, not because you exactly want to.
Well, this, I want to. And you will, too. It's a tropical paradise in a pretty, pretty bowl. And the mystery ingredient is: quinoa!
Quinoa isn't typically consumed in the morning, or as a sweet food, but this recipe seriously makes me question why not. It's just as versatile as steel cut outs (which also make an appearance here) and adapts well to added flavors. It could be the next oatmeal, I'll say it. I already did. Proclamation made.
For this recipe, you'll need:
1/2 cup steel cut oats (my favorite is Bob's Red Mill)
1/2 cup white quinoa (aesthetically it makes the most sense, but any variety will work)
1 cup almond-coconut milk
1 cup water
1/4 cup maple syrup
1 medium mango, cubed
1/4 cup coconut flakes (if you can't find them in the bulk section of your grocery store, try Dang)
Start by combining your oats, quinoa, milk and water into a small saucepan. Bring to a full boil and then reduce to a simmer for 10-15 minutes or until fully thickened.
Still on the stovetop, stir in your maple syrup to sweeten (you could also go with your classic brown sugar or agave, if you want to keep it light). Note: Having now made this a second and third time, my suggestion would be to halve the addition of whatever sweetener you choose, as a full 1/4 cup really started to feel like too much. But too each their own!
Serve with a generous scoop of mango and coconut flakes (and, as I did, a sprinkle of cinnamon).
SO good! As I was adding the maple syrup I thought, geez, this might be pretty sweet, but the tartness of the mango really helped balance that out. A completely unexpected but super tasty combo. I think this could also work great with other sweet-and-sour fruits like pineapple or even kiwi.
Craving more coconut?
- Try these triple coconut muffins.
- Or this vegan coconut rice pudding with warm strawberry jam. (YEP.)
- Going savory? Try this coconut yellow split pea soup.