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!
Can this be done in crockpot, one batch for whole week?
Yes, you can make the oatmeal and quinoa in a crockpot. Alton Brown has an overnight oatmeal recipe for the slowcooker.
America’s Test Kitchen has an overnight recipe in a pot.
I don’t cook any of my toppings but instead add them over the piping hot oatmeal/quinoa just before I eat.
A single serving size is 1/4c.
Good luck, and enjoy!