As good as a comforting bowl of oatmeal can be to start the day, it is nice to come across a recipe that utilizes those morning oats in a cool way for hot summer days.
I am showcasing two summer fruits, blueberries and peaches, in this salad along with toasted almonds, but you can use just about any fruit or nut to suit your own taste. Since I've included almonds, I also use almond oil to lightly toast the grains before cooking. Don't have almond oil? Use any other neutral tasting oil, like safflower or canola. As far as a sweetner, I have listed several that you can use. Brown rice syrup, pure maple syrup, and honey are all good options.
The grain part of the recipe is best made the day before you plan to serve it in order for the flavors to develop. This helps to make it a perfect breakfast for entertaining a weekend breakfast/brunch gathering. On that note, instead of tossing the fruits and nuts with the grains, I like to serve it buffet style and have my family or guests serve themselves with as much or as little of the accompaniments as they like. It is a healthy, satisfying, and tasty way to start the day.
Breakfast Grain Salad with Almonds, Blueberries, and Peaches
makes 8-10 servings
1 cup steel-cut oats
1 cup golden quinoa
1/2 cup millet
3 Tablespoons almond oil, divided
4 1/2 cups water
3/4 teaspoon kosher salt
1/2 cup brown rice syrup, pure maple syrup, or honey
1/4 cup freshly squeezed orange juice
1 cup Greek yogurt
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
Toasted Slivered Almonds
Fresh Peaches, sliced
Maple syrup or honey to drizzle
Mix the oats, quinoa, and millet in a fine mesh strainer and rinse for about a minute under running water; set aside.
Heat one tablespoon of the almond oil in a 3-quart saucepan over medium heat. Add the rinsed grains and cook for 2-3 minutes or until they begin to smell toasted. Stir in the water and salt. Bring to a boil, cover, turn down the heat, and simmer for 20 minutes. Turn off the heat and let sit for 5 minutes, then remove the lid and fluff with a fork. Spread the hot grains on a large, rimmed baking sheet and let cool for at least half an hour.
Transfer the grains to a large bowl. In a separate medium bowl, whisk together the remaining oil and the orange juice. Whisk in the syrup, yogurt, cinnamon and vanilla. Pour the yogurt mixture into the grains and stir until well coated. Taste and season with additional salt, if needed. Cover and refrigerate overnight for the flavors to develop.
When ready to serve, spoon the grain salad into bowls. Top with almonds, blueberries, peaches, and drizzle with maple syrup. Enjoy!
Source: Adapted from thekitchn.com