Quinoa & Oat Power Breakfast Bowl


¾ cup John McCann's Steel Cut Irish Oatmeal
¼ cup Bob's Red Mill Organic Whole Grain Quinoa
2 cups water
1 cup Almond Breeze Vanilla Almond Milk
Kosher salt, to taste

Toppings: berries, sliced banana, pumpkin seeds, almonds, toasted coconut, Sheeder Cloverleaf Dairy Cream, Great River Maple Syrup, cinnamon

Serves 4


Rinse the quinoa and oats in a mesh strainer. Shake out the excess water and place in a small saucepan.

Add water, almond milk and salt to saucepan. Bring to a boil, uncovered.

Once boiling, reduce heat to low and cover partially. Allow mixture to simmer for 30 minutes, stirring occasionally to ensure quinoa and oats aren't sticking to the bottom of the pan.

Divide into four bowls and add desired toppings.