Makes about 8 servings
Ingredients:
- 1/2 cup quinoa
- 2 teaspoons coconut oil
- 1-1/2 cups steel-cut oats
- 4 cups water
- 4 cups coconut milk
- 1/4 cup brown sugar, tightly packed, plus more for topping
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 apple, peeled, cored, and finely diced, optional but enjoyable!
In a mesh strainer, rinse the quinoa well.
In a large non-stick pan, heat the coconut oil over medium heat until shimmering and add the oats, toasting until fragrant, about 2 to 3 minutes.
Pour the water and coconut milk into a Dutch oven or a large heavy-bottomed pot.
Turn the heat to high and bring the liquids to a full boil, then pour in rinsed quinoa and toasted oats.
Stir and let the grains cook for 5 minutes.
After 1 minute, turn off the heat, add the brown sugar, salt, and cinnamon and stir tom combine.
Cover the pot and leave out overnight.
In the morning uncover the mixture and turn the heat on to medium.
Stir occasionally until the oats are heated through. There will be a bit of water in the mixture still, but the oats will thicken up as they sit.
When finished, immediately turn off the heat and transfer to another dish or to breakfast bowls.
Top with more brown sugar and brûlée, if desired (and if you're high-functioning enough in the morning to operate a kitchen torch), and serve with the diced apples.
Store the leftovers in a sealed container in the fridge. Leftover oats will last all week! read more words!
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