{recipe} Creamy Coconut Almond Breakfast Quinoa

March 8, 2011

Coconut Almond Breakfast Quinoa

We’re an oatmeal kind of family. And I know that many of you are, too. Oatmeal just makes sense for family life. It’s quick; easy; can be endlessly adapted and flavored a million ways; can be cooked on a stove, in a slow cooker, in a microwave, over a campfire; and it’s tasty. It’s no surprise that oatmeal is a part of so many families’ morning routine.

And routines are hard to break, right? Especially when they are so well worth it.

Well, guess what? (Hold on to your hats!) There are other breakfasts that are just as delicious, nutritious and convenient. And this gluten-free adaptable Creamy Coconut Almond Quinoa (can be shared with kids 6+ mos*) is on top of the list.

There are other breakfasts on the list, too. Two others, to be exact. I know there are many more possibilities. In fact, I’d like to hear more about your ideas for breakfasts that are just as easy as oatmeal.

So hop on over to Momtastic to get my 3 Super-Quick, Better-Than-Oatmeal Breakfasts and chime in with your tasty breakfasts that are just as easy and well-worth breaking the oatmeal routine.

*Note: This is a great recipe to start sharing as early as 4- to 6-months. Though often referred to as a grain, quinoa is actually an edible seed related to spinach and beets. It’s more nutritionally dense than grains, making it a super any-time food and a MUCH healthier “cereal” than rice or wheat. (Please check out Dr. Greene’s White Out Campaign for more about babies and cereal.) The creamy texture of this porridge is fitting for early eaters, but may need to be pureed for those still taking their first bites.

One Response

  1. The essential oils are concentrated and not usually what you want to use internally, Sam. They can be a little hard on your kidneys and liver. Stick to the actual spice as whole seeds or powder for internal use and start small.

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