Breakfast Grain "Salad"

I told you I'd be getting creative with salads. I saw this recipe on TheKitchn and couldn't resist. It has the word "salad" in the recipe, so it totally counts! Either way, I had my Raw Kale Salad for lunch again, so I should get bonus points for having 2 salads in 1 day.
My daily week-day breakfast is a bowl of oatmeal with almond milk and banana, so this was a nice spin on one of my go-to favorite breakfasts. I've seen this breakfast qunioa from Maratha Stewart and my dear blogging friend Streusel from Strudel and Streusel made a breakfast qunioa that sounds amazing too that I have tried yet. But using different grains for breakfast has been on my list for a while.

This one has a few different grains so there are all sorts of flavors and textures going on that makes my favorite meal of the day even better. It takes longer than sticking a bowl in the microwave for 3 minutes, but I made a big batch, so it can last a few days.

The original recipe makes 8 servings, I cut it in half and it was still a ton. I brought the extras into work and told people it was a "different" oatmeal. They seemed pleasantly surprised and I heard the word "refreshing" a lot. Give it a whirl and let me know what you think!

Breakfast Grain "Salad"
Inspired by TheKitchn
1/2 cup steel-cut oats
1/2 cup quinoa
1/4 cup millet
2 teaspoons olive oil, divided
1 teaspoon ground ginger
1 large lemons, zest and juice
1/4 cup honey
1/2 cup Greek yogurt, plain
1/4 teaspoon nutmeg
1/2 cup hazelnuts, roughly chopped and toasted (or any nut you like)
1 cup blueberries
1 banana

Mix the oats, quinoa, and millet in a fine mesh strainer and rinse under running water. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add the rinsed grains and cook for 2 to 3 minutes or until they begin smelling toasted. Pour in 2 1/4 cups water and stir in 1/4 teaspoon salt, the ginger, and the zest of 1/2 lemon. Bring to boil, cover, turn down the heat, and simmer for about 20 minutes or until done. Transfer the grains to a mixing bowl and let cool for about an hour.
Once cooled, Stir in the zest of the other half of the lemon.
In a separate bowl whisk the remaining 2 tablespoons olive oil with the juice of the lemon. Whisk in the honey, yogurt, and nutmeg. Add this to the grains and stir until well-coated and all mixed together. Stir in the blueberries. At this point you can eat it or refrigerate overnight so its ready in the morning.
Whenever you're ready to eat it, scoop about a cup into a bowl and pop it in the microwave for about a minute until warmed up. Top with sliced banana and toasted almonds. It's also good cold - your choice.



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