The Sunrise Sierra Summit
Maple Pear Quinoa Topped with Toasted Oats
Patty Mastracco happens to be a world-class chef and cookbook author who makes frequent appearances on TV show cooking segments to impart her mouth-watering recipes with the world.
On Friday, January 28th, she’ll be appearing on KCRA along with SNOW Sports Museum Ambassador Starr Walton-Hurley (Olympian) to share a breakfast recipe that would keep any world-class athlete fueled up as they go for Gold.
Prep time: 15 minutes
Cook time: about 2 to 2 1/2 hours
2 cups Blue Diamond Vanilla Almond Breeze
1 cup quinoa
1/3 cup pure maple syrup
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
1 (15-oz.) can Bartlett pears in pear juice concentrate
1 cup vanilla Greek yogurt
Toasted Oat Topping:
1 tablespoon butter
1/2 cup sliced almonds, coarsely chopped
1/4 cup steel cut oats
1/4 teaspoon cinnamon
1 tablespoon brown sugar
Additional vanilla Greek yogurt, fresh blueberries
and banana slices (additional toppers)
Melt butter in a small skillet over medium heat. Stir in almonds, oats and cinnamon; cook, stirring frequently for a few minutes or until fragrant. Let cool slightly, then stir in brown sugar. Set aside. Rinse quinoa in a fine mesh strainer then drain well. Place in a slow cooker with almond milk, syrup, cinnamon and juice from canned pears. Stir well, scraping the quinoa off the sides. Cover and cook on high for 1 1/2 hours. Dice pears and stir into quinoa with yogurt; cook for 5 minutes more until heated through and thickened. Spoon into bowls and sprinkle with oat topping, topping with additional yogurt and blueberries, if desired. Makes 4 to 6 servings.