Delicious and healthy, this quinoa brown rice cereal is the perfect way to start a great day.
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Happy New Year, my friends!
And what better way to start the new year off then with a delicious, healthy breakfast cereal?
This is one of our favorite hot breakfasts ever. My uncle chef Brad shared it with me ages ago and when I make it, I always wonder why I don’t make it more often.
Well in light of new year’s resolutions and all, that’s going to change this year, my friends. I’m posting this recipe here to remind me (and you) that this recipe deserves your attention.
Make it. It’s so good.
Here’s why I love this breakfast cereal
1. It’s wholesome. Full of whole grains, namely brown rice and red quinoa. If you don’t have red quinoa, you can use white quinoa. But the red quinoa makes it look really perty. 🙂
2. It’s naturally sweetened. You can use honey or agave in this. I’ve made it oodles of times with both and they both work equally well. You could even try making it with pure maple syrup, but I’m guessing you may need a bit more. Go with your taste here and adjust as needed.
3. It’s allergy friendly. This one may or may not matter to you. But there was a time when I had to eat dairy/soy/egg/nut free and this cereal was one of my favorite easy breakfasts to eat. For dairy free, just make sure to serve it with dairy free milk. I always enjoy it with refrigerated coconut milk (when I couldn’t have any tree nuts except coconut) or almond milk. It’s also gluten free.
For this recipe (and most others) I use organic cold pressed and unrefined coconut oil. You can use any type of coconut oil, but the unrefined type has just a slight coconut flavor that’s super tasty. I buy the Aunt Patty’s brand on Amazon (aff. link).
My favorite way to eat this cereal is with a little cream and milk and topped with fresh berries or cut up peaches. Yum.
The perfect day for me always starts with a good breakfast. And this quinoa brown rice breakfast cereal is definitely that.
Quinoa Brown Rice Breakfast Cereal {Electric Pressure Cooker Recipe}
Delicious and healthy, this quinoa brown rice breakfast cereal is the perfect way to start a great day.
Ingredients
- 2 cups long grain brown rice
- 1 cup red quinoa, rinsed see note
- 5 ½ cups water
- 1 teaspoon salt
- ⅓ cup coconut oil see note
- ⅓ cup raw honey or agave add more to taste, if desired
For Serving:
- milk, cream or half-n-half see note
- berries or cut up fruit optional
Instructions
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In a pressure cooker insert, add the brown rice, quinoa, water, and salt and give it a quick stir to combine.
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Lock pressure cooker lid in place and cook on HIGH pressure for 12 minutes.
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Release pressure naturally for 10 minutes, and then do a quick release (or alternately you can release the pressure naturally the entire time).
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Open lid and add coconut oil and honey (or agave), and stir gently to combine.
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Serve warm or at room temperature adding milk/cream and cut up fruit or berries to each bowl, as desired. Leftovers will keep in the refrigerator for up to a week and are delicious reheated.
Recipe Notes
1. I use red quinoa but you can use any kind here.
2. For this recipe (and most others) I use organic cold pressed and unrefined coconut oil. You can use any type of coconut oil, but the unrefined type has just a slight coconut flavor that’s super tasty. I buy the Aunt Patty’s brand on Amazon (aff link).
3. My favorite way to eat this cereal is with half-n-half (I usually make my own half-n-half by adding some cream and milk together in the bowl). This is also a great recipe to make dairy free and refrigerated coconut milk or almond milk work well here.
Recipe Source: Heather @ The Cook’s Treat, adapted from a recipe shared with me by my uncle Chef Brad
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
