After my success with combining grains into my morning porridge (technically combining seeds since it was a quinoa-amaranth-chia concoction), I decided to try again with another multigrain breakfast. I spotted this combination of oatmeal, quinoa and kasha in The 30-Minute Vegan (recipe also posted here). You have to tend to it a bit more than traditional oatmeal since each grain gets added in separately, but it created a wonderful texture. You get the nutty quinoa with the creamy oatmeal and truth be told, this was my first time eating kasha, but the combination was wonderful. I added in some sweetened soymilk at the end so I did not feel like it needed anything additional with the bananas. However, use this as a template to add your favourite oatmeal toppings, with the bonus of a new texture for your breakfast porridge.
Multigrain Oatmeal with Quinoa and Kasha
1/2 cup uncooked quinoa, rinsed well
3-1/4 cups water
1/4 cup uncooked kasha
1/2 cup uncooked rolled oats
2-3 bananas, sliced
pinch of cinnamon
nondairy milk, to taste
maple syrup or agave nectar, to taste (did not use because my soymilk was sweetened)
1. Bring the water to a boil in a small pot. Turn heat down to medium-low. Add the rinsed quinoa and cook uncovered for 5 minutes.
2. Add the kasha and cook for 10 minutes, stirring occasionally.
3. Add the rolled oats, lower the heat to low, and cook, still uncovered, for about 7 minutes, or until all grains are cooked through, stirring frequently. Add additional water or nondairy milk, if necessary.
4. Add the banana, spices, and your nondairy milk of choice, and sweeten to taste.