Ingredients
Steel-cut oatmeal, red quinoa, coconut oil, goji berries, mulberries, almonds, pumpkin seeds, cacao nibs, chia seeds, hemp seeds, black sesame seeds, cinnamon
Directions:
TO PREPARE OATMEAL AND QUINOA:
The night before, measure out 1/4 c total of steel-cut oatmeal and red quinoa; rinse in a fine sieve. In a small pot, bring 3 oz of water to a boil. Turn off the flame. Put in oatmeal and quinoa, cover pan, and let sit overnight. (In a pinch, this step can be done in the morning 1-2 hrs before cooking.)
TO COOK OATMEAL AND QUINOA:
Add 3 additional oz of water to the pot (more if you prefer a less firm oatmeal), turn on flame, and bring to a boil. Reduce heat to a low simmer and cook for 5 mins, stirring occasionally, till most of the water is gone and the consistency is of thick rice pudding. Turn off flame. Let sit for 1-3 mins. Remove from heat. Transfer to a serving bowl. Add toppings.
TOPPINGS:
Stir in 1 tbsp each of (your choice):
coconut oil
goji berries
mulberries
almonds
pumpkin seeds
cacao nibs
chia seeds
hemp seeds
black sesame seeds
Sprinkle cinnamon to your liking, and dig in!
