This Christmas I had quite a few cook books on my wish list and was super happy when most of them landed under the tree.

This recipe is from the book The Grain Bowl (thank you, Swenja!) by Nik Williamson and I absolutely love making this breakfast bowl in the morning.

What you need:

Serves 2
65g Quinoa
250ml Almond or hazelnut milk
50g rolled oats
100g rasperries
4 tablespoons honey
120g whole (full-fat) yogurt
4 tablespoons chopped hazelnuts
optional: I added blueberries and walnuts

“Put the quinoa into a medium pan, pour in the almond milk and 250ml water and place over high heat. Bring to boil, then reduce the heat to low and simmer, covered, for 15 minutes.

Add the oats and increase the heat to medium. Cook, stirring, for 5 minutes, or until the porridge reaches the desired consistency. You may need to add up to 120ml more water if the quinoa absorbs too much liquid. Remove from the heat.

Meanwhile, put the raspberries (and if also wanted blueberries) into a small pan, drizzle with 2 tablespoons of the honey, and gently toss with a spoon to coat. Place over low heat and cook lightly for 3 minutes. Remove from the heat.

Divide the porridge between 2 bowls. Top with the yogurt and raspberries and sprinkle with the chopped hazelnuts. Drizzle with the remaining honey and serve.” – The Grain Bowl, p. 38