Guys. This warm Spring weather must be messing with my head. I started running again last week. For the first time in yearss. I was out taking an evening stroll and found myself breaking into a jog within 10 minutes. I had forgotten how good it feels to just let loose and run! Lace up my sneaks, turn on some tunes and just GO. Like I said, Spring weather makes you do crazy things.
Like forget that you’re not at all in shape and no, you actually can’t run an 8-minute mile. Let alone a 15 minute mile. Let’s just say that the next day I was in some major pain and could barely walk. Pathetic, I know.
But beyond the pain, one thing I have noticed is how HUNGRY I’ve been since starting to run again. After that first night, I’ve started to go in the mornings and am starving when I get back. My regular oatmeal hasn’t been enough to fill me up, so I started thinking of ways to switch up my routine a bit.
Enter these Quinoa Breakfast Bowls w/ Strawberry Rhubarb Compote.
Don’t they just scream Spring? I mean, strawberries and rhubarb? What’s a better Spring combo than that? None I tell you, none.
My Mom makes big batches of rhubarb sauce every Spring, so this compote is a play on that. Chunks of strawberries and rhubarb lightly simmered together with fresh ginger, honey, and vanilla. The apple juice syrup is completely optional and can easily be subbed for honey or agave. I’ve been playing around with alternative sweeteners and I’ve really liked this one as it adds just a hint of sweetness without being completely sugary sweet.
The result is a sweet-tart compote that is highly addicting. Seriously. You’ll want to hide it somewhere deep in the fridge if you want any chance of making it to breakfast the next morning. It’s that good!
And the quinoa oatmeal isn’t playing around either. Laced with cinnamon, it’s the perfect compliment to the compote. Plus it’s loaded with fiber and protein! How’s that for running fuel?!
The real plus to these bowls is that you can make them ahead of time! I rarely have time in the morning to make anything from scratch, so I’ll make the oatmeal and compote and keep them separate in the fridge until I’m ready to assemble.
Let’s talk toppings. Because we all know that oatmeal is really just a vehicle for toppings, right? Besides the compote, here are some of my favs:
- My Vegan Sweet Potato Granola – adds a perfect crunch!
- Coconut whip
- Coconut milk yogurt
- Chia seeds
- Flax seeds
- Goji berries
- Extra dash or two of cinnamon
Whatever way you top it, these Quinoa Breakfast Bowls with Strawberry Rhubarb Compote are a delicious and great way to start your day!
- 2 cups gluten free rolled oats
- 2 tablespoons quinoa
- 4 ½ cups filtered water
- 1 tsp cinnamon
- 2 tablespoons olive oil (sub coconut oil)
- Pinch of salt
- Optional: 2 tablespoons honey or agave (sub apple juice syrup - recipe below)
- 1 cup hulled and chopped strawberries
- 1 cup chopped rhubarb
- 2 tablespoons honey or agave (sub apple juice syrup - recipe below)
- ¼ tsp fresh grated ginger
- ¼ teaspoon vanilla extract
- Pinch of salt
- Optional: squeeze of fresh lemon juice
- Optional toppings: Vegan Sweet Potato Granola, chia seeds, coconut whip
- 4 cups unfiltered apple juice or cider
- 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.
*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.