A "multigrains" alternative to the traditional morning oatmeal. Besides oats, this version includes quinoa and chia seeds for more fiber, omega-3, and proteins!
|45 g||steel-cut oats, gluten-free||1/4 cup|
|2 tbsp||quinoa||20 g|
|1 tbsp||chia seeds||10 g|
|1 cup||water||250 mL|
|1 pinch||salt||0.2 g|
Before you start
If you cannot find steel-cut oat, you may grind some whole oat groats in a food processor.
- Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well.
- Put the steel-cut oats, quinoa, and chia seeds in a bowl. Add water, cover then let soak in the refrigerator for at least 8 hours.
- Transfer mixture to a saucepan with a pinch of salt. Bring to a boil, with stirring. Turn the heat to low, cover and simmer for 15-20 min, stirring from time to time. If the mixture seems too thick, you may add a little bit of water and continue cooking.
- Serve with desired toppings.
The cooked oatmeal may be kept in the refrigerator for a couple of days. To reheat, simply add a few spoonfuls of water or milk then heat up in the microwave by 30 sec increments.
Nutrition Facts Table
per 1 serving (60g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||1 ½||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Diet-related health claims :
- Artery-healthy, Heart-healthy
- Excellent source of :
- Good source of :
- Fibre, Magnesium, Phosphorus
- Source of :
- Copper, Folacin, Iron, Niacin, Omega-3, Pantothenic Acid, Vitamin B1, Zinc
- Low :
- Saturated Fat, Sodium
- Free :
- Cholesterol, Sugar, Trans Fat