• 1 cup quinoa, well rinsed
  • 1 cup steel cut oats
  • 1⁄4 teaspoon sea salt
  • 3 cups water or 3 cups of MilkPEP low-fat milk or 3 cups of soy milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1⁄4 cup organic raisins
Optional Additions
  • 1⁄2 cup vanilla soy milk
  • 1⁄4 cup maple syrup
  • 2 tablespoon walnuts or almonds
  • 1 tablespoon Smucker’s® Creamy Natural Peanut Butter
  • Amount: 1 cup cooked/with walnuts/dairy/soy milk


  • Calories: 330/410/398/396
  • Fat (g): 4.5/11/6/6.5
  • Sat. Fat (g): 0/1/1/4.5
  • Carb (g): 62/65/70/71
  • Fiber (g): 10/11/10/11
  • Protein (g): 11/13/15/14
  • Vegan
  • In a medium saucepan with a lid, place soaked quinoa, steel cut oats, sea salt, and water.
  • Bring the mixture to a boil and reduce heat. *Cover and let simmer for 30 minutes. Crack the lid a bit to prevent boiling over and then add about 1⁄2 cup more water or MilkPEP low-fat milk or vanilla soy milk during the final 10 minutes of cooking time.
  • Remove from heat, stir in cinnamon, vanilla, and raisins and let sit for several minutes. Serve hot.

Cook up one large batch and use different mix-ins each day to have a quick and easy breakfast with variety. Have a hard boiled egg or two on the side for a filling high-protein breakfast.

The quinoa provides an excellent source of fiber and is a complete protein, meaning it contains all of the amino acids. Additionally, cinnamon has been shown to reduce inflammation, have antioxidant properties, and fight bacteria.