Overnight Quinoa Oatmeal with Cinnamon, Apple, and Toasted Walnuts
Happy 2021, friends! It feels like forever since I’ve written a post because, well, it’s been forever since I’ve written a post. Specifically, it’s been two months. But in quarantine, that’s approximately 21 years. Mostly, I’ve been away because I launched Sea Salt and Honey Photography in September and was booked right up until the week of Christmas with shoots! I cannot overstate how grateful I am to all of you for your support in my newest venture. Meeting all of the families I photographed this season (many of them followers!) was a highlight of what amounted to a very strange year. So, thank you!
And now that we’re officially celebrating a new year, and I’m finally back to writing about cooking (yay!), I thought we’d kick things off on a warm and comfy note. Let’s channel all of those cozy holiday vibes into a meal that was made for the freezing doldrums of January. And for the mornings in which you don’t want to get out of bed but you have little people relying on you to feed them. Or an employer who expects you to report for work.
This recipe for Overnight Quinoa Oatmeal with Cinnamon, Apple, and Toasted Walnuts has pretty much everything you could ever need in a breakfast. First and foremost, it’s absolutely delicious. But more than that, it’s packed with protein, fiber, antioxidants, and honestly, it’s just SO satisfying. The quinoa and oatmeal soak overnight in water, which means the only thing to do the next morning is add some almond milk and cook it in the same pot for about 15 minutes. And maybe shred some apple if you’re opposed to doing that the night before. I love it (because it’s easy and nutritious, both of my kids love it (because it’s delicious), and now, hopefully, you’ll love it too.
Wishing you and yours a happy and healthy new year!
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Overnight Quinoa Oatmeal with Cinnamon, Apple, and Toasted Walnuts
recipe adapted from Bon Appétit
Serves: 6
Prep Time: 5 minutes, plus overnight soaking
Cooking Time: 15 minutes
Ingredients:
1/2 cup red quinoa, rinsed
3/4 cup oatmeal
1 cup almond milk
1/2 tsp. cinnamon
1/4 tsp. salt
1 red apple, preferably honeycrisp or pink lady
1/2 cup chopped walnuts, toasted
Directions:
The night before, place quinoa and oats in a medium saucepan. Pour 2 cups boiling water over it, then cover with a lid (heat should be off).
The next morning, bring the quinoa and oats to a boil, then add almond milk, cinnamon, and salt. Simmer for about 15 minutes until quinoa is tender and liquid is mostly absorbed. Serve hot, topped with shredded apple and toasted walnuts. If desired, add another drizzle of almond milk or maple syrup.
Parent tip: I tell my four year old that this is a special “rainbow quinoaoatmeal,” running both words together so she doesn’t quite catch it and thinks the red in the oatmeal is just…colorful oatmeal. And she gets to pick the toppings, which empowers her to make her own choices as a big kid. It’s sweet enough for me without syrup, but she often likes a little drizzle of maple on top!
