Breakfast Grain Salad with Blueberries, Hazelnuts & Lemon
The search for tasty, healthy breakfast dishes is a never ending quest. I am always looking for a breakfast that can be made ahead and munched on for several days, offering a tasty, easy meal each weekday morning. In the winter, my standby is my beloved steel-cut oatmeal, and sometimes, if I have extra time on the weekend, I’ll make up a big pan of egg casserole with seasonal vegetables.
What is creativity really?
Dressed with yogurt, lemon juice, and maple syrup, these fluffy spoonfuls of grains and fruit are actually much more delicious when cool than hot. The salad even improves overnight in the refrigerator — a good thing for a make-ahead dish. So give it a try — and try it with other flavors too — it would be terrific with almonds and strawberries, or walnuts and roasted figs.
Breakfast Grain Salad with Blueberries, Hazelnuts & Lemon
INGREDIENTS
- 1 cup steel-cut oats
- 1 cup dry golden quinoa
- 1/2 cup dry millet
- 3 tablespoons olive oil, divided
- 1 (1-inch) piece fresh ginger, peeled and cut into coins
- 2 large lemons, zest and juice
- 1/2 cup maple syrup
- 1 cup Greek yogurt (or soy yogurt, if you want to make this vegan)
- 1/4 teaspoon nutmeg
- 2 cups hazelnuts, roughly chopped and toasted
- 2 cups blueberries or mixed berries
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