Breakfast oatmeal with quinoa, chia seeds and oat milk

I went to my friend’s country house here in Florida last week. In the morning she served us oatmeal for breakfast and that reminded me about how much I love oatmeal. I know oatmeal is for many people, a hate or love dish. I love oatmeal and ate a lot if it when I was younger. I normally had oatmeal for breakfast the days when I was going to have a sport challenge, such as soccer game or running a race or skiing.

Never buy ready to eat oatmeals with a lot of added sugar. This is something that is SO easy to prepare and the variation of ingredients are unlimited.

This time I made a gluten free and vegan version which of course can be replaced with what oats, seeds and milk you have at home and prefer.

Tip; simmer the oatmeal minimum 10 minutes to get the perfect smooth and delicious texture.

Ingredients (2 pers):

• 1 1/2 cup water
• 1/2 cup organic gluten free rolled oats
• 1/8 cup gluten free quinoa
• 1/2 tbsp organic flaxseeds
• 1/2 tbsp organic hemp seeds
• 1 tsp chia seeds
• 1/2 tsp salt
• unsweetened coconuts flakes, kiwi, blueberries, raspberries, walnuts

Add water into a sauce pan. Add oats, quinoa, flaxseeds, hemps seeds, chia seeds and salt. Simmer the oatmeal on low heat for minimum 10 minutes.

Serve your oatmeal with e.g. unsweetened coconut flakes, kiwi, blueberries, raspberries and walnuts or what is in season where you live.

I serve my gluten free and vegan oatmeal with oat milk.

Smaklig måltid!

My plate is from Danish “Broste Copenhagen”.