Quinoa Oat Breakfast Porridge with Winter Spices

I've really been enjoying oats for breakfast this winter, especially a hearty bowl of steel cut oats. I originally made this recipe for a spontaneous special weekend breakfast/brunch after eyeing it in a cookbook. The recipe could easily be tweaked to suit your tastes and even the season!

Quinoa Oat Breakfast Porridge with Winter Spices

Adapted from The Candle Cafe Cookbook

Ingredients

• 2 C (non-dairy) milk
• 4 C water
• 1/2 vanilla bean, seeds scraped
• 3-4 tbsp coconut sugar (or use granulated)
• 1/4 tsp crushed cardamom seeds
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cinnamon stick, optional
• 1/2 C quinoa, rinsed well
• 1 1/2 C steel cut oats

Method

1. Combine the milk, water, and vanilla bean pod and seeds in a large saucepan. Bring to a boil over medium high heat.**
2. Add the spices, quinoa, and oats to the pan. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally. The mixture will thicken as it cooks.
3. Cover and remove from heat. Allow to sit for 10 minutes before serving or storing.

**Optionally steep the spices in the milk and water as you bring it to a boil. This will result in a stronger spice flavor.

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