Make oatmeal by combining 2 cups gluten free rolled oats, 2 tablespoons quinoa, 4 ½ cups water, 1 teaspoon cinnamon, and pinch of salt in a medium/large sauce pan. Add honey or agave (or sub apple juice syrup) now if using.
Bring to a simmer and let cook 5-10 minutes or until the oats get soft and creamy. Finish by stirring in 2 tablespoons coconut oil/olive oil. Set aside.
Make strawberry rhubarb sauce by combining 1 cup chopped strawberries, 1 cup chopped rhubarb, 2 tablespoons honey/agave or apple juice syrup (see recipe below), ¼ tsp fresh grated ginger, pinch of salt, and ¼ teaspoon vanilla extract in a medium sauce pan.
Simmer over medium heat for 10 minutes or until the rhubarb and strawberries just start to get soft. Add lemon juice now if using.
Assemble bowls by spooning 1 cup oatmeal into a medium sized bowl. Top each with ½ cup strawberry rhubarb sauce and optional toppings.
Devour!
Notes
*If making ahead of time, keep both oatmeal and strawberry rhubarb sauce separate until you’re ready to assemble. *Both oatmeal and sauce will keep for up to 5 days in the fridge. *Apple Juice Syrup: Make apple juice syrup by pouring 4 cups unfiltered apple juice or cider to a medium sauce pan. Bring to a simmer over medium heat and reduce until liquid is thick and has a syrup consistency.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/quinoa-breakfast-bowls-w-strawberry-rhubarb-compote/