Wake Up. Fuel Up. Level Up.

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.

Teo Torres, Starr Walton-Hurley, Patty Mastracco, and Renee Wagner. Group smiling with array of red white and blue themed breakfast dishes
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.


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