The search for tasty, healthy breakfast dishes is a neverending quest. I am always looking for a breakfast that can be made ahead and munched on for several days, offering a tasty, easy meal each weekday morning. In the winter, my standby is my beloved steel-cut oatmeal, and sometimes, if I have extra time on the weekend, I'll make up a big pan of egg casserole with seasonal vegetables. But now, as the summer heats up, what to make? Here's my latest venture: A fluffy, tender grain salad with oats, quinoa, and millet, nutty with hazelnuts and bursting with blueberries.
Servings:8 | Calories:332 | Total Fat:9g | Chol:2mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
Sat Fat 2g
Total Carb 55g
39% Others combined
22% Steel-cut oats
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Hazelnuts
1 cup steel-cut oats 1 cup golden quinoa 1/2 cup millet 3 tablespoons olive oil, divided 1 inch fresh ginger, peeled and cut into coins 2 large lemons, zest and juice 1/2 cup maple syrup 1 cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2 cups hazelnuts, roughly chopped and toasted 2 cups blueberries or mixed berries
Directions : View recipe directions on thekitchn.com