Did you try Monday’s Yogalates bridal workout? If so, I hope that you followed it up with a delicious, nutritious breakfast. While exercise is important for your mind and body, it’s ultimately what you eat that can make or break your wedding wellness goals.
Today’s breakfast recipe is a gluten-free, vegan, low-sugar quinoa oatmeal. It mightn’t sound fun and delicious (ha!) but I promise you that it will hit the spot.
Quinoa Oatmeal Ticks All The Breakfast Boxes
Despite being more of a savory breakfast girl — in Australia we rock the socks of a good sourdough with egg and avocado — every now and again I get a hankering for something warm and sweet to start the day. The trick to making these kinds of breakfast bowls is that they need to satisfy my sweet tooth without actually containing sugar.
Our bodies are only able to metabolize about six teaspoons of sugar each day, and a bowl of sweetened cereal can set you back double that. Cold cereals are one of the highest sugar foods in America with 92% of brands containing added sugar that rival the amount in cookies and cake.
Even natural sugars, such as those found in fruit, honey and other sweeteners, can still cause fat storage, mood swings and cravings when eaten in excess of the recommended daily sugar limit.
This is why that bowl of granola with vanilla yogurt and fruit is actually sabotaging your healthy weight goals.
But never fear! My quinoa oatmeal has just the right combination of whole grains, seeds, fats, proteins and spices that your taste buds and body will love.
Why You Want This
This breakfast bowl tastes sweet but doesn’t mess up your blood sugar levels. It’s also an easy “make ahead” breakfast to reheat and serve in the morning.
Why You Need This
- The oats are full of fiber that your digestive system will love
- The quinoa has an extra boost of protein to feed your muscles and keep you feeling full for longer
- The millet provides healthy fats, B vitamins, calcium, iron, potassium, zinc and magnesium.
How To Get Your Fiancé On Board
If he’s anything like my husband that man could probably eat an entire farm for breakfast each day! Encouraging him to swap heart healthy whole grains for bacon and eggs a couple of days each week could help him enormously.
(Serves 3 — 4)
Note: Even though the different grains and seeds vary in cooking time, I have cooked them all together to make this recipe as simple as possible. As it turns out this gives you a nice variety of textures, as the oats get soft, the quinoa is al dente, and the millet retains just the slightest crunch!
If you don’t have access to all three ingredients simply use what you have and update the quantities as needed.
- 1/2 cup thick rolled oats
- 1/4 cup quinoa, rinsed
- 1/4 cup millet
- 1 cup filtered water
- 1 cup unsweetened almond milk, coconut milk, or full fat dairy milk
- 1 teaspoon ground cinnamon, ginger or nutmeg (or a combination of all three)
- Scant pinch of sea salt
- Extra milk
- Berries or kiwifruit
- Chopped nuts or seeds (toasted or raw)
- Unsweetened coconut flakes
- Scant teaspoon honey, rice malt syrup or a couple of drops of liquid stevia (optional)
Combine all oatmeal ingredients in a medium saucepan. Bring to the boil over high heat, then reduce heat to low and simmer for 15 minutes, covered. Remove from heat and stand covered pan for 5 minutes.
Serve with warmed milk and desired toppings.
Did you like this recipe? If so I would love for you to leave a comment below and share it with your friends.
Let’s continue to work together to make all of your bridal body dreams come true!
With love and oatmeal,
Jennifer Dene xoxo