I think breakfast is my favorite meal of the day. And I love going out to eat for breakfast when vegan options are available.
Especially when donuts are involved!
I am a fan of more than just donuts, however.
Sometimes I am actually feeling quite savory.
Basically, I love trying new things!
And although I’m much more of an eat local, ‘mom and pop’ type of girl, whenever we are on the road traveling, and time is of the essence, there are exactly two places we tend to go.
Oatmeal was my go-to for many years. If I could score a banana to slice up and stir in, in addition to nuts and blueberries, I was one happy girl. If no banana, I’d just opt for the nuts and blueberries.
Not bad, but the highlight was the coffee.
Note the ambiance.
This is where I typically eat that oatmeal.
By the time I have everything stirred in, Reed has already eaten his breakfast. I’m not complaining. Eating helps pass the miles.
A few months ago, I discovered this:
Total breakfast-on-the-road game changer. Not as easy to eat in the car however.
It’s my opinion that Panera’s oatmeal > than Starbucks. It could be that it’s served in a real bowl. Or more likely, it could be that it’s made with steel cut oats.
At any rate, I really enjoy Panera’s oatmeal. So a few weeks ago, when I was in a breakfast rut, I began wondering why I hadn’t tried duplicating it at home.
So I did.
After quite a few experiments, I came up with what I feel is even better oatmeal than Panera’s!
Apple Cinnamon Steel Cut Oats with Quinoa, Pecans, and Maple Syrup
1/2 c. steel cut oats
2 T. quinoa
1 c. water
3/4 c. milk
1/2 apple, chopped (I peeled mine, but you wouldn’t have to)
1/4 t. cinnamon
Heat water until almost boiling. While this is happening, put oats in a medium size sauce pan on medium high heat and stir around until fragrant. Then, add quinoa, water and milk. If it’s not simmering at this point, bring it to a simmer. Cook for about 20-25 minutes. Once most of the liquid is absorbed, and it becomes creamy looking, add the apples and cinnamon. Give it a stir and turn off the stove. Leave the pan on the burner long enough to soften up the apple. Finally, spoon into a dish and top with pecans and maple syrup.