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Steel cut oats, quinoa, apple and pear breakfast porridge

Posted by Jeanne on January 23, 2013

This turned out to be really good, so I wanted to share.  It’s warm too, which is nice for this time of year when I always start to have that “why do we live here, exactly, and OMG I AM NEVER GOING TO BE WARM AGAIN” feeling.

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But this helped.  I swear.

Steel cut oats, quinoa, apple and pear breakfast porridge – inspired by Jenny’s suggestion to add shredded apple to oatmeal.

Makes four to six servings.

Two apples, cored

Two pears, cored

Juice of one lemon

1.5 tsp cinnamon

0.5 tsp kosher salt

0.5 C steel-cut oatmeal

0.5 C quinoa (rinsed)

2 – 3 cups water

Cooking spray

Spray the inside of a 1.5 qt casserole dish with cooking spray.  Pour 3 cups of water into the bottom of a six-quart crock pot and turn it on high.

Shred the apples and pears (I used a food processor).  Toss with the lemon juice, cinnamon, and salt and add to the casserole dish.  Top with steel cut oats and quinoa.  Stir in the water gently – the casserole dish will be very full.  Use closer to 2 cups if you want it to be more “solid.”

Set inside the crock pot (which is now a double boiler!  surprise!) and cook on high for 4 to 6 hours.

Top with a little maple syrup if you like, and serve.  Or divide and then reheat as needed during the week.

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People always say things like “this tastes just like a cupcake, except it’s Paleo!”  Or “this is a great brownie recipe, and it’s vegan!”  Usually this leads me to think things like “it has been a long time since you had a real cupcake/brownie/whatever.”

So it is with great trepidation that I say this EXCEPT that it is totally true – this tastes like pie filling.  And I got to eat it for breakfast.  Hooray!  I love it when kitchen experiments work out.

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