I’m not a morning person. Yet the morning contains one of my favorite meals, and everyone’s most important – breakfast. I rarely ever sit down to a breakfast on a weekday. Does anyone, really? Instead, I tend to grab something on my way out the door, maybe a banana or granola bar, or make a stop at the local coffee shop. Though, I still attempt to make wise choices, at least most days. And as a baker for that local coffee shop, I can’t say there is anything wrong with purchasing something to enjoy with your caffeine, especially if it’s one of the semi-nutritious items I make. Yet, in the back of my mind, I’d love to have more control over my breakfast, as should you. It sets the tone and your metabolism for the day.
Luckily, there are ways to make a healthy, filling breakfast possible without having to embrace other aspects of the am, like leaving the comfort of your bed, for instance. Taking the time to prep a meal like this three-grain salad on the weekend or less busy evening is one. The grains – quinoa, steel-cut oats, and millet – can last several days in the fridge without turning to mush on you. They’re toasted, simmered with ginger, then mixed with the zing of lemon juice and zest, the sweetness of maple syrup, and the spice of nutmeg. Afterwards, it’s simple to mix in your favorite fruits and nut combination. And if you take the extra few minutes to divvy this up into small jars or containers, you can still grab your breakfast on the go.
Three Grain Breakfast Salad with Apples and Walnuts
Makes 8 servings
1 cup steel-cut oats
1 cup golden quinoa
1/2 cup millet
3 tablespoons olive oil, divided
1 inch fresh ginger, peeled and cut into large chunks
2 large lemons, zested and juiced
1/2 cup maple syrup
1 cup Greek yogurt
1/2 teaspoon nutmeg
2 cups walnuts, roughly chopped and toasted
2 cups chopped apples or other seasonal fruit