Description
A unique spin on breakfast that’s packed with berries and orange flavor.
Ingredients
- ¼ cups Quinoa
- ¼ cups Millet
- ¼ cups Steel Cut Oats
- ½ Tablespoons Coconut Oil
- 1 whole Orange, Zested
- 1 strip Ginger About 1 Inch Long, Peeled And Sliced Into Rounds
- 1 cup Water
- ½ cups Orange Juice
- ¼ cups Plain Greek Yogurt
- 1 Tablespoon Maple Syrup
- ¼ teaspoons Cinnamon
- ½ whole Orange, Juiced
- 1 cup Blueberries
- ¾ cups Blackberries
- ⅓ cups Walnuts, Chopped
Preparation
Rinse quinoa, millet and steel cut oats in a colander.
Heat coconut oil in a small saucepan over medium-high heat. Once the oil is melted add millet, steel cut oats, quinoa, orange zest and ginger rounds. Toast grains, tossing frequently for 3 minutes. Add water and 1/2 cup of orange juice, bring to a boil then cover and reduce to a simmer. Cook until liquid is absorbed (about 20-25 minutes). Remove from heat and spread grains out on a baking sheet to cool. Discard ginger.
Once cooled, transfer grain mixture to a medium bowl. Add yogurt, maple syrup, cinnamon, and the fresh squeezed orange juice (from the remaining half an orange) and mix together. Fold in berries carefully so as not to break them. Put the mixture into 3 serving bowls. Top with walnuts.
Can be eaten immediately or chilled overnight for flavors to develop deeper.
Lightly adapted from The Kitchn.
