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Red Quinoa Oatmeal

Cook Time35 mins
Servings: 2
Author: Nikole Goncalves



  • 1/2 cup red quinoa
  • 1/2 cup steel cut oats
  • 2 cups filtered water
  • 1/2 cup canned coconut milk
  • 1 tbsp coconut oil
  • 1 tbsp almond butter
  • ¼ tsp cinnamon
  • pinch of sea salt


  • Wild blueberries I used frozen
  • Raw sunflower seeds
  • Banana
  • Extra nut milk or coconut milk.
  • Maple syrup



  • In a medium size pot, bring water to a boil with a pinch of salt.
  • Once water has reached a boil, stir in the quinoa and oats. Cook on medium-low for 25 min.
  • Add coconut milk and cook for additional 5 min.
  • Once cooked, turn off the burner and stir in the cinnamon, coconut oil and almond butter, put the lid on and let sit for another 5 min on the warm burner.
  • Add your desired toppings and serve.


Note: You can store any leftover oatmeal in an airtight container in the fridge for up to 3-5 days. When you’re ready to eat, simply add the oatmeal to a pot on low-medium heat with ¼ cup of liquid (either water or nut milk) put the lid on and warm for 2-3 minutes until heated, stirring occasionally.