Pinhead oats and quinoa breakfast recipe

  • Recipes
  • Dish type
  • Breakfast
  • Porridge

Pinhead oats and quinoa are cooked into a porridge-type breakfast and mixed with ground almonds, flaxseed and cinnamon in this quick and easy vegan meal to start the day.

1 person made this

IngredientsServes: 4

  • 700ml water
  • 85g quinoa
  • 80g pinhead oats
  • 2 tablespoons ground almonds
  • 2 tablespoons milled flaxseed
  • 1 tablespoon ground cinnamon

MethodPrep:5min ›Cook:20min ›Extra time:15min › Ready in:40min

  1. Bring water to the boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
  2. Stir ground almonds and flaxseed into quinoa mixture; pour into a glass container and top with cinnamon. Let cool, about 15 minutes. Transfer to the fridge.


Play around with different nuts and seeds for a different flavour. If you do not have quinoa, replace with an equal amount of pinhead oats.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

by Jennie Olivero

I will make this again. Trying to duplicate a wonderful oatmeal mixture we had at a company called Epic in Wisconsin on a business trip. I added chia and flax seeds, brown sugar and cinnamon. They also had blueberry or peach compote that was put on it. For this I added some blueberries the last 5 minutes or so on the stove. Then some toasted pecans when eating it. They had slivered toasted almonds and both are really good addition. I will add this to my repertoire of breakfast recipes.-05 Aug 2018

by negotiationfox

I made this exactly as the recipe specifies. It's easy to prepare, and I loved the taste and texture. I am diabetic, and my cranky body seemed to tolerate it well, so I'll definitely make it again. Thanks, All Recipes, for pointing out this diabetic-friendly breakfast!-12 Mar 2018

by Kevin Mumaugh

Tasty and easy! I added some brown sugar and raisins for my own tastes. This recipe is a good starter that you can play around with in so many ways!-04 Jan 2018

Overnight Oats (Recipe & Tips)

I’ve been making batch after batch of overnight oats, and taking notes. Overnight oats are a healthy, make-ahead breakfast option, but they’re not always enticing enough to get me out of bed.

I’m sharing my best tips and my favorite overnight oats recipe today. Ready? These overnight oats are legitimately delicious, and so easy to make!

Overnight oats are typically served chilled, straight from the refrigerator. That makes them perfect for warmer months, but you can certainly enjoy overnight oats year-round.

Overnight oats keep well in the refrigerator for up to five days. So, prepare your oats on Sunday night, and you’ll have breakfast covered for the workweek.

Traditional Scottish Porridge

Discover the healthy and nutritious breakfast dish of Scottish porridge. This recipe calls for rolled oats, which are easy to find and quick-cooking. Scottish porridge is one of the healthiest ways to start the day because this slowly released carbohydrate will keep you feeling satisfied from breakfast through to lunchtime.

Since late medieval times, oats have grown in Scotland as the staple diet of crofters. With no methods of preserving the oats, a thick paste was made then cooled and stored in a wooden porridge draw from where it was eaten over several days. When cold, the mixture became thick and solid and served in thick slices for lunch or fried for breakfast.

Originally only made with water and salt, the paste, or porridge as it became known, bore little likeness to the thick, creamy mixture we know today. The traditional Scottish dish can have many tastes and textures. Some like it thick and sweet, some with salt. Instant porridge (frowned on by porridge purists) is often smooth and lighter in its consistency. These variations are all a matter of personal choice and can shift based on the oats used and the cooking method.

17 pinhead oats Recipes


Will's Vegan Haggis

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Vegan Haggis With Baked Onions

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Donegal Oatmeal Cream

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Steel Cut Oats

Steel cut oatmeal is made from whole oat groats that have been cut into neat little pieces on a steel buhr mill. We use high-protein, whole grain oats that have been lightly toasted. Also known as Irish oats or pinhead oats, steel cut oats have a firmer “bite” than traditional rolled oats, and can also be used in savory dishes like risotto.

Steel cut oats may be trendy now, but they’ve always been a customer favorite at the mill. Stir up a bowl and you’ll see why: they’re easy to make, can be flavored any way you like, and they have a distinctive texture that wins over even non-oatmeal eaters (can you believe they even exist?).

Oats are also incredibly nutritious—they’re a good source of fiber and protein and low in saturated fat. Steel cut oats make an especially filling breakfast and a great start to your day. Just don’t forget to set aside 10-20 minutes to cook it!

While it takes a little time, cooking steel cut oats couldn’t be easier. In fact, our award-winning steel cut oats recipe is right on the package: just oats, water and salt. However, we don’t mind if you want to add a little brown sugar, non-dairy milk or coconut oil for a little variety. Steel cut oats can also be used to make overnight oats, risotto, pilaf, dumplings, arancini and more! Browse our extensive collection of recipes using our steel cut oats by clicking the “Recipes” tab and you’re on your way.

To Your Good Health


As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified Kosher by OK Kosher Certification of Brooklyn, New York.

Whole Grain

This product is 100% whole grain. It includes all of the nutritious bran, germ and endosperm that whole grains offer.


All Bob’s Red Mill products are made without the use of bioengineering, using ingredients grown from identity preserved seeds. We are committed to sourcing ingredients that are made without the use of modern biotechnology.

If you prefer a slightly smoother consistency, choose standard rolled oats (they cook a little more quickly, too) which have a medium grain. This is also a good grade of oat for making oatcakes, biscuits or stuffing.

Scotch oats, which are also referred to as 'pinhead oats' are chopped, rather than rolled into small pieces and they are chewier than rolled oats. They are used for the most traditional method of cooking porridge, but they take much longer to cook than any other type of oat.

It's worth noting, though, that all varieties of oats have the same nutritional value. So, if you're in a hurry at breakfast and microwave porridge is your only option, you're still getting all the health benefits. However, if you have the chance, take the time to enjoy a therapeutic session of creating the gooey, creamy mixture the traditional way.

Oatcakes are another cupboard staple in the Scottish household. Again, the flavour and consistency of the finished oatcake depends on the size and variety of oats used in the recipe. They're simple to make and the homemade variety often look and taste far more enjoyable than the ready-made varieties. Many Scots who still follow the tradition of high tea will include oatcakes, perhaps served with a chunk of Scottish cheddar or with a slice of smoked salmon. Or, for a truly Scottish treat, try a serving of haggis with oatcakes and a glass of whi

How to Cook With Steel-Cut Oats

The best way to prepare a cup of steel-cut oats is to add them to boiling water and cook for 20 to 30 minutes. The ratio of oats to water is 1 to 3 or 4 cups. The amount of water depends on how thick you want the oatmeal to be use less for richer, more sticky oats, and more water for thinner, easier-to-stir oats. Once the water boils, add the cup of steel-cut oats, stir, and reduce the heat. Start tasting it at the 20-minute mark and cook until it's the desired consistency, which can take up to 30 minutes. The exact texture—which can range from firm to slightly mushy to lumpy—will depend on how long the oats are cooked and how much liquid is added. Steel-cut oats can be cooked in the oven, in a slow cooker, or in a pressure cooker.

Once made into a porridge, the oats are topped with sweet ingredients like brown sugar, raisins, and fresh berries or savory toppings such as cheeses, roasted chicken, and spinach. This type of oat is not commonly used in baking oatmeal cookies since the tough oats won't cook through without first being boiled.

No Cook Overnight Chia Seed Oatmeal

Alex calls this oatmeal the “lazy man’s breakfast for the man with an active lifestyle.” Once in a while we like to make a double batch of this Sunday night so the two of us will have breakfast ready for the rest of the week.

Rolled oats are full of fiber, keeping me full until lunchtime. Chia seeds are also a great source of fiber. It also contains protein, calcium, manganese, and a bunch of other good stuff. (No wonder it’s a super food!)

Don’t worry if the oatmeal looks watery at first. Chia seeds absorb a lot of moisture, about 9 times its volume. When soaked in liquid, the seeds plump up and become slippery and jellylike.

Oatmeal is a blank canvas.

You can customize it to your liking. I used almond milk, but any milk will do- coconut milk, soy milk, hemp milk, hazelnut milk, etc.

I topped my chia seed oatmeal with toasted coconut flakes, sliced almonds, and dried peaches. But just like the milk, your options are endless.

How to store overnight oatmeal:

I like to pack my chia seed oatmeal in these glass jars. They stack well in the fridge and are perfectly portioned.

Looking back, I think this chia seed oatmeal beats Chia Pet any day. It’s tasty, portable, and good for you!

Are we friends on Instagram? The other day when I was testing out this recipe, I posted a similar photo on Instagram. I’m no professional photographer by any means. I’m mostly self taught and I continue to learn a little bit every day.

Lately, I’ve been obsessed with light and shadows. Just wanted to share my favorite of the photo of the week!

Basic Cooking Instructions for Breakfast Porridge on the Stove-Top

The basic porridge cooking instructions are more or less the same for all common breakfast cereals: First, fill a heavy-bottomed pot with clean, filtered water, using the water-to-cereal ratio indicated in the table below and add a pinch of salt (the amounts of water and salt are shown per 1 U.S. cup of uncooked grains if you want to use more grains, adjust the amounts of the other ingredients accordingly). Put the pot on the stove, and bring the lightly salted water to a boil.

Next, stir in the grains using a wooden spoon, and wait until the mixture returns to a boil. Then, reduce the heat to low, cover, and simmer, stirring occasionally, until the all the water is absorbed and/or the cereal mixture reaches the desired consistency (for approximate cooking times, see the chart below). Keep in mind that the ideal cooking times and liquid amounts can vary from brand to brand, which means that you may have to add more water &ndash or drain off excess water &ndash a few minutes before the expected end of the cooking time if the mixture seems too thick or thin.

When the porridge reaches the desired texture (typically thick and creamy), remove the stock-pot or sauce pan from the stove, and let the mixture sit for a few minutes in the pot. Stir before serving.

8 Other Great Ways To Eat Oats

Oats are a wonderful staple for any diet, and there are many other awesome ways they can be enjoyed. It’s way beyond just oatmeal. Here are eight amazing things you can do with a bag of oats:

  1. Oat Milk: The creamy, non-dairy milk of oats is one of my best ways to enjoy the rich flavor and wonderful texture of oats. It’s simple to make too – you just whiz a cup of oats with 3 to 4 cups of water in a blender until its smooth. You can add more or less depending on how thick you want your milk to be. Chill and serve just like any other non-dairy milk.
  2. Burger Binder: Another amazing use for oats is in binding veggie burgers, like black bean burgers. After making your burger base, just toss in a handful of oats to improve your burger's texture and binding power.
  3. Oats help “set” the burger as it bakes, so you achieve a less crumbly and tenderer veggie patty.
  4. Alternative Whole Grain Flour: Grinding oats produces an appetizing and multipurpose flour that can be used for anything, from cookies and cakes to delicious freshly baked bread, and lots more. To grind your oats, just whirl them through your coffee grinder, high-speed blender, or food processor till they become an evenly ground powder. You can use two-thirds of oat flour instead of all-purpose flour in your recipes.
  5. Stew Thickener: Oats can be used, whole or ground, to thicken stews. Toss in 1 or 2 tablespoons of oats or oat flour in your soup or stew after cooking and simmer for 5 to 10 minutes until it thickens. This is particularly effective for chili!
  6. Smoothie Booster: Oats are just what you need to add bulk to your breakfast smoothie. Add 1 or 2 spoons to your nutritious smoothie. Here’s a suggestion – a smoothie made from a frozen banana, a small scoop of butter, a handful of berries, and 2 tablespoons of oats, blended with any chilled, non-dairy milk.
  7. Granola Base: Can we really talk about how to enjoy oats without bringing up homemade granola? It’s so simple to make that you’ll probably never need to buy granola bars from the store again. You can make it fully vegan by substituting the honey with maple syrup or agave.
  8. Pie Crust: Looking for a simple pie crust that’s also nutritious? Oats to the rescue again. You can use oats instead of the crushed graham crackers in conventional cheesecake crusts. Just mix a cup of oats with 3 tablespoons of coconut oil or melted margarine and press the mixture into your pie pan — Bake at 400ºF for 10 minutes. An even easier way is to sprinkle some toasted oats on the bottom of the pie pan and then pour the cheesecake mix right over the top and bake as required.
  9. Eggless Coconut Oil Oatmeal Cookies (deliciously vegan): These nutritious vegan cookies are sure irresistible, and oats are a major ingredient in these yummy titbits. I keep a bag of rolled oats around so that I can whip up a batch of these cookies whenever I feel like a having a cookie that is soft, chewy, thick, and studded with raisins.

Check out my video below for step-by-step instructions for how to make these bad-boys.

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