Ingredients
- 1 c. steel-cut oats
- 1 c. golden quinoa
- 1/2 c. millet
- 3 T. olive oil, divided
- 1 in. fresh ginger, peeled and cut into discs
- 2 lg. lemons, zest and juice
- 1/4 c. maple syrup
- 1 c. plain, non-fat Greek yogurt
- 1/4 t. nutmeg
- 2 c. hazelnuts, roughly chopped and toasted
- 2 c. blueberries or mixed berries
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Instructions
- Mix the oats, quinoa, and millet in a fine mesh strainer and rinse for about a minute under running water. Set aside.
- Heat 1 tablespoon olive oil in a 3-quart saucepan over medium-high heat. Add the grains and cook for 2 to 3 minutes or until they begin smelling toasted. Pour in 4 1/2 cups water and stir in 3/4 teaspoon salt, the ginger and the zest of 1 lemon.
- Bring to 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. Remove the ginger. Spread hot grains on a large baking sheet and let cool for at least half an hour. Stir in the zest of the second lemon.
- In a medium bowl, whisk the remaining 2 tablespoons olive oil with the juice of both lemons until emulsified. Whisk in the maple syrup, yogurt and nutmeg. Pour this into the grains and stir until well-coated. Stir in the toasted hazelnuts and blueberries. Refrigerate overnight.