Red Quinoa Oatmeal
Servings: 2
Ingredients
Ingredients
- 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
Toppings
- Wild blueberries I used frozen
- Raw sunflower seeds
- Banana
- Extra nut milk or coconut milk.
- Maple syrup
Instructions
Directions
- 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.
Notes
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.