EAT IT FOR BREAKFAST: Quinoa Oatmeal

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I love, LOVE reading Thug Kitchen.  Believe it or not, this is actually how I cook most of the time.  With very colourful language.  I tend to tone it down so as not to offend your more delicate sensibilities.  However, you may find that sometimes the tenor of my writing changes a bit.  Usually you can blame that on a binge reading of Thug Kitchen, or a quick episode of Epic Meal Time.  If I had my own internet cooking show, you can bet there would be lots of yelling and throwing of things.  And probably more dropping-things-on-the-floor-then-picking-them-up-and-putting-them-back-in-the-bowl than you were really prepared for.  Because that’s real life for me.

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Anyway, I’m a firm believer in breakfast.  Yup, I’m one of THOSE.  Don’t even argue with me.  And I love me my parritch, so this quinoa oatmeal with steel cut oats appeals to the hippy highlander in me.

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Start with 1/2 cup quinoa, and give that a good rinse in a sieve so that you wash off all the bitterness.

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Put 4 cups water in a kettle and set that on the stove to come to an almost boil (you’ll thank me for the shortcut later).

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Now you’re going to plop a bit of olive or coconut oil (1 teaspoon) in a saucepan, followed by 1 cup steel cut oats.

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Stir that around on medium heat until the oats start to smell nice and toasty.

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Chuck in the quinoa and the water and bring it to a boil (which will be almost immediately because you already almost boiled the water, remember?), then lower it to a simmer and let it cook as it is for about 20 minutes.

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Stir it occasionally so it doesn’t burn, but don’t fret too much about it.

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Add in about 1/2 cup of whatever kind of milk you like and turn off the heat.

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Serves 4, garnished with fruit and nuts or raisins and brown sugar or whatever floats your boat!

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I love me some Granola

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My morning meal usually consists of coffee, juice, yogurt, and granola.  Like I could eat that stuff every single day.

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Until now, I’ve been buying our granola, but it’s quite expensive for the amount you get and it’s full of all sorts of weird additives and the like that I don’t really want to put in my system.

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My mother used to make granola for us sometimes when we were kids, so I figured that I could probably do it myself if I tried.  And it’s easy.  And you can use what you’ve got in your cupboards, or what you can scoop up at the bulk food store.  Which means you can customize each batch.

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So preheat your oven to 350°F and get out a large rimmed baking sheet.  I took the precaution of lining mine with parchment paper, so stuff wouldn’t stick.

The majority of granolas start with a base of oats, about 4 cups.  I used four double handfuls, because I measured my tiny hands once and put together that’s about what they hold.  And thus ends my list of measurements for this recipe.  Because you can do whatever you want.  So what else have I got going on here?  In addition to the oats, I have bran, ground flax, shredded coconut, sliced almonds, nutmeg, cinnamon, sesame seeds, poppy seeds, lavender flowers (yes), and then a selection of dried fruits: apricots, mango, and raisins.

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Take all your happy dry ingredients (minus the fruits) and plop them in a bowl.

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Mix ’em up.

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In another bowl, add about 1/2 cup runny honey,

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about 1/2 cup maple syrup,

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and about 1/2 cup melted butter.

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*** EDIT: If you’d like granola that forms clumps (and that’s my favourite kind), whisk 1 or 2 egg whites into a froth and add them to the mixture as well.  The protein in the whites will stick everything together during the baking process.  Just use caution when stirring mid-bake, as the amount you stir will affect the size of the clumps you create. ***

Pour that golden loveliness into the dry mixture and stir until all the dry ingredients are coated.

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Spread that stuff out on your baking sheet and chuck that in the oven for about 40 minutes.

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Make sure to stir with a spatula every 10-15 minutes or so to keep the stuff on the bottom from burning.

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While that’s on the go, get your dried fruit ready. I chopped up the apricots and mango slices a little to make them easier to get on a spoon.

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Remove from the oven and let it cool in the pan, stirring it occasionally to break up the chunks.  The finer grained your ingredients are, and the more sticky wet ingredients you use, the chunkier your granola will be.

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While it’s still a little warm, stir in your dried fruit.

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Store in an airtight container for up to 3 weeks, and enjoy whenever you want!

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