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Breakfast Grain Salad

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.
8 Servings -
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Servings:8  | Calories:332 | Total Fat:9g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 2g
10 %
Total Carb 55g
18 %
Fiber 6g
24 %
Sugars 15g
Cholesterol 2mg
1 %
Sodium 26mg
1 %
Protein 10g
20 %
39% Others combined
23% Quinoa
22% Steel-cut oats
14% Millet
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
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