Blog | Weekly Specials

Breakfast Grains Revisited

If whole grains for breakfast sounds like a snooze, then you aren’t doing it right. Say good night to regular old oatmeal and good morning to a variety of unique grains and not-so-old-fashioned toppings that pack a big nutritional boost to carry you through the rest of the day.

Almond-Oat Berry Bake

This warming mix of old-fashioned oats and protein-rich quinoa is baked to crispy perfection and topped with a dollop of probiotic-full yogurt.

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  • 2-3/4 cup milk
  • 1/4 cup butter, melted
  • 1 Tbsp vanilla
  • 1 cup old-fashioned oats
  • 1/2 cup Bob’s Red Mill quinoa
  • 1/2 cup roasted salted almonds, chopped
  • 1/2 cup brown sugar
  • 3 Tbsp chia seeds
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup blueberries
  • 1 cup raspberries
  • Greek yogurt (optional)

Preheat oven to 375°. Coat 2 quart baking dish with nonstick cooking spray.

In medium bowl, whisk milk, butter and vanilla. In prepared baking dish, combine oats, quinoa, almonds, brown sugar, chia seeds, baking powder and salt. Pour milk mixture over dry ingredients. Top with berries.

Bake 45 minutes or until almost all liquid has been absorbed. Let stand 5 minutes before serving. Garnish with a dollop of Greek yogurt (optional).

Spiced Apple-Cranberry Amaranth Cereal with Maple Syrup

Antioxidant-rich amaranth is a powerhouse of a grain filled with protein and packed with key vitamins and minerals like calcium, vitamin C and iron to help you feel fuller longer so you can conquer your day.

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  • 1 cup Bob’s Red Mill amaranth
  • 2 cups water
  • 1 cups apple cider
  • 1/4 tsp kosher salt
  • 1 Tbsp unsalted butter
  • 2 firm apples, cored and chopped
  • 1/8 tsp ground cinnamon
  • 1/3 cup dried cranberries
  • 1/3 cup toasted walnuts, chopped
  • 1/2 cup Greek yogurt
  • 2 tsp pure maple syrup

Combine water, apple cider, amaranth and salt in medium saucepan. Bring to low boil, cover, and reduce heat to low. Simmer until tender (about 55-60 minutes). Drain any excess liquid.

In medium skillet over medium heat, warm butter and fold in the apple chunks. Sauté until apples become slightly browned (about 5 minutes). Add cinnamon and fold in dried cranberries and walnuts.

In small bowl, stir together yogurt and maple syrup.

Scoop a heaping ladle-full of amaranth into a bowl and top with spiced apple-cranberry mixture and a dollop of maple yogurt.

Breakfast Quinoa with Chai-Spiced Almond Milk & Cinnamon

Hailing from South America as the “mother of all grains,” quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.

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  • 1 cup Bob’s Red Mill quinoa, rinsed
  • 2 cups almond milk
  • 1 chai tea bag
  • 1 Tbsp sugar (optional)
  • Pecans
  • Coconut
  • Cinnamon

Rinse quinoa well to remove the saponin (its natural coating can make quinoa bitter). In small saucepan, combine almond milk, quinoa and tea bag. Bring to boil. Remove tea bag when boiling. Add sugar (optional) and stir. Reduce heat and simmer for 15-20 minutes.

When done, remove from heat and cover for 15-20 minutes to allow liquid to fully absorb. Serve in a bowl and garnish with pecans, coconut and cinnamon.

Photography by Katheryn Moran Photography.

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