After a bike ride last Saturday I had a most enjoyable form of oatmeal, at Rembrandts. It was spiked with wheat berries and steel-cut oats, spiced with cloves and nutmeg, and topped with sliced bananas and a truly obscene amount of whipped cream. This morning, thinking of my sister, who just started her last year of high school, and of the cool, crisp, fall air blowing in through our front door, I craved oatmeal.
Spiced Quinoa Oatmeal with Figs and Cream (PDF)
Recipe 240 of 365
Although both quinoa and oatmeal can be a little boring by themselves, combining them with fall spices, figs, and a touch of sugar makes for a breakfast with good texture, crunch, and flavor. Use regular or red quinoa, and feel free to substitute peaches, nectarines, berries, or bananas for the figs.
TIME: 15 minutes
MAKES: 2 servings
2 cups water
2 tablespoons uncooked quinoa
1/8 teaspoon salt
1 cup uncooked whole oats
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 packed tablespoon brown sugar (or to taste)
4 small figs, sliced
1/2 cup whipped cream (sweetened or unsweetened)
Bring the water to a boil in a small saucepan. Add the quinoa and salt, and boil for 5 minutes, stirring occasionally. Add the oats, cover, and simmer for 5 more minutes, or until all the water is absorbed. Remove from heat, and stir in the spices and sugar. Serve the oatmeal in bowls, topped with the fig slices and cream.