Patty Mastracco, Owner at our sister resort Olympic Village Inn for the last 10 years, also 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 appeared on KCRA with Olympian Starr Walton-Hurley to share a breakfast recipe that would keep any world-class athlete fueled up as they go for Gold. However, in case you missed it, she’s sharing it with her fellow Owners here as well.
For more of Patty’s delicious recipes, check out her website idofood.com and Instagram @idofood. You can also read more about her backstory in our latest issue of Time Together.
Maple Pear Quinoa Topped with Toasted Oats
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, 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 then cook for 5 minutes more until heated through and thickened. Spoon into bowls and sprinkle with oat topping and additional yogurt and blueberries, if desired. Makes 4 to 6 servings.