Apple Cider Super Quinoa Oats with Cranberries let you start off the day with a healthy, hearty, whole grain breakfast sweetened lightly with juice and a tart topping. Only 20 minutes to make and easy to meal prep for freezer.
To remove bitterness, rinse the quinoa mesh strainer. Drain excess water and place in 2-quart pot.
Add oats and seeds to pot and stir in apple cider, almond milk and salt. Bring to a boil, over medium-high heat, uncovered.
Once boiling, immediately reduce heat to low. Let simmer for 20 to 25 minutes, stirring occasionally to sticking to the bottom.
While oats are cooking, add rinsed cranberries to a saucepan. Stir in apple cider, ginger, cinnamon and, orange peel and bring to boil over medium-high heat. Reduce heat to medium and simmer for 15 to 20 minutes or until cranberries have “popped” and softened.
Divide oat mixture between 4 bowls and top with cranberries in juices. Sprinkle with pumpkin seeds.
Also, may be served without cranberries, and with a little cream and cinnamon.
Per serving, without cranberry topping (left) and with cranberries (right):
Optional: If desired, stir in 2 scoops of protein powder and another splash or two of almond milk.