I like a hot breakfast before the crack of dawn, but am usually not in any mental condition to do scratch cooking until a couple hours (of coffee) later. But, I know my body NEEDS nourishing food, so I do a little meal prep work the night before so that I can have my “super” quinoa oats ready ASAP in the AM. Apple Cider Super Oats with Cranberry Sauce is one of my favorite flavor combos this time of year. 

Read on to get the make-ahead recipe and find out how this combo of oats, quinoa and protein powder fills me up for a run, workout and ridiculously long list of holiday errands all before lunch.

I love the chewier texture of steel cut oats over regular rolled or instant oats.  While all types of oats have about the same nutritional value, the steel cut variety is the least processed and takes the longest to cook – but that’s fine by me because they soften up on the stovetop in the same amount of time it takes to make quinoa (only about 15 to 20 minutes). This means the two can hang out together in the same pot! When I make oats, I usually go off my quinoa oats master recipe (above) and then add the ingredients I’m craving.

Along with steel cut oats and quinoa, I add a blend of seeds brimming with heart healthy seeds to add extra SUPER. For convenience, I use the Organic Triple Omega Seed Blend from Now Foods – but you can add the hemp, flax and chia seeds individually along with any other seed you like. For a light, fresh sweetness without using table sugar or artificial sweeteners, I pour in 100% apple cider as part of my cooking liquid – I like the Gala Apple Cider from Lighthouse Foods. Often, I add protein powder, to my quinoa oats, but that’s not in the recipe today (but if you want to, just add a ½ scoop per serving and stir into the warm hot oats using a little milk to thin, if needed).

These quinoa oats could be served with just a bit a ground cinnamon . . . or take it a step further and make my easy cranberry topping that whips up while the oats are cooking. All this sounds pretty decadent, but a single serving has 275 calories and 8 grams of protein (more if you add the protein powder).

I make my 4-serving batch and keep in the fridge to eat all week. But, you can also portion off into single-serve containers and keep in the freezer, setting out in the fridge to defrost the night before. If you don’t want cranberries, add the toppings of your choice — I’ve also done medjool dates and dehydrated bananas this week! Enjoy being creative!

Check out Chocolate Peanut Butter Power Oats, it’s another one of my favorites!

Are you an oatmeal fan? What are your stir-ins or toppings? Have you ever made ahead and frozen? Please share your tips and ideas in the comments – XOXO, Jennifer 

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Apple Cider Super Quinoa Oats with Cranberries

Prep Time

2 mins

Cook Time

15 mins

Total Time

17 mins

 

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.

Course: Breakfast

Cuisine: American

Servings: 4 servings

Ingredients

for oats

• 1/4 cup dry quinoa
• 1/4 cup assorted seeds (like flax, hemp, chia)
• 3/4 cup steel cut oats
• 2 cups apple cider
• 1 cup unsweetened Vanilla Almondmilk
• 1/4 teaspoon salt

for cranberries

• 3 cups fresh cranberries
• 1/2 cup apple cider
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon dried, minced orange peel (find in spice aisle)
• 1/3 cup roasted, hulled pumpkin seeds (pepitas)

Instructions

1. To remove bitterness, rinse the quinoa mesh strainer. Drain excess water and place in 2-quart pot.
2. Add oats and seeds to pot and stir in apple cider, almond milk and salt. Bring to a boil, over medium-high heat, uncovered.
3. Once boiling, immediately reduce heat to low. Let simmer for 20 to 25 minutes, stirring occasionally to sticking to the bottom.
4. 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.
5. Divide oat mixture between 4 bowls and top with cranberries in juices. Sprinkle with pumpkin seeds.
6. Also, may be served without cranberries, and with a little cream and cinnamon.

Recipe Notes

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.