Try this three-grain peaches and cream breakfast bowl for a filling and nourishing breakfast.
Ingredients
- ¼ cup dry quinoa rinsed
- ¼ cup dry millet rinsed, soaked, and drained
- ¼ cup dry buckwheat rinsed, soaked, and drained
- 1 pinch salt optional
- 1 cup plain unsweetened plant-based yogurt
Sweet and savory pecan topping
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- ¼ teaspoon salt optional
- 2 cups halved raw pecans
Peach topping
- 1 cup frozen and thawed or fresh peaches cubed
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment.
- In a medium saucepan over medium-high heat, bring 11⁄2 cups of water, all the grains, and the pinch of salt to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes or until the grains are tender.
- Remove from the heat but leave the lid in place for 10 minutes.
- While the grains are cooking, make the sweet and savory pecan topping: In a medium bowl, combine the maple syrup, vanilla, cinnamon, nutmeg, and salt. Add the pecans and mix until well coated.
- On the baking sheet, spread out the pecans evenly and bake for 15 minutes, tossing and turning them halfway through to ensure even baking. Remove them from the oven and let them cool. (They’ll get crispy as they rest.)
- While the pecans are cooking, make the peach topping: In a small pan over medium heat, cook the peaches until slightly golden, stirring occasionally, for about 2 to 3 minutes. Stir in the maple syrup and cinnamon, stirring and cooking until fragrant, about 1 to 2 minutes. Set aside.
- Divide the grains and yogurt between two bowls. Stir to combine and top with the peaches and 2 to 3 tablespoons of the pecan topping.