easy overnight hot quinoa and steel cut oats
 
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This is a power filled breakfast! It's a blend of quinoa and steel-cut oats that can be made the night before in under 6 minutes.
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Recipe type: breakfast
Serves: 4 servings
Ingredients
  • ½ cup steel cut oats - I use McCann's Irish Oats, but you can also use gluten free oats
  • ½ cup well rinsed quinoa – I like the brand from Ancient Harvest, as it’s pre-washed so you don’t have to rinse it
  • 3½ cups (28 ounces) filtered water – I recommend using filtered water as tap water can have too much alkaine in it thus causing a greenish slime to occur on the oats. The oats are totally safe to eat, but it’s not very appealing.
  • ¼ teaspoon fine sea or kosher salt
Instructions
  1. Get out a medium saucepan, soup pan or Dutch oven and add in the ½ cup quinoa, ½ cup steel-cut oats and the ¼ teaspoon sea salt. If you want to jazz up the flavor, you can always add ½ teaspoon of cinnamon.
  2. Pour in the 3½ cups (28 ounces) water and give it a stir.
  3. Turn the heat up to medium-high and bring the cereal mixture to a rapid boil. Don’t stray to far as this comes to a boil within 5 minutes or so.
  4. Turn off the heat, give it a quick stir, cover and then let it sit out overnight. Yep, that’s all there is to it. Easy peasy.
  5. Goodnight!
  6. Good morning!
  7. When you wake up and patter into the kitchen, open the lid you will see that the quinoa and steel-cut oats have absorbed most of the water, genius! FYI: Sometimes tap water can cause a greenish slime to appear on top of the oats. It’s not mold and the oats are still safe to eat, you just need to scrape off the slime. Oats can turn brown-green or even blue-green in color when they are cooked in alkaline conditions. Alkaline conditions are achieved when the water used to cook the oats has a pH balance of 9 to 12, so use filtered water when making oats, if you can. If it’s not the water, it may be your pan. Sometimes a new pan can leach metal ions into your food and that could cause the same reaction.
  8. Turn the heat to medium and 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. I really like this consistency because they’re not to thick, goopy or dry. I've tried this with 3¼ cups of water, but the cereal got too dry after heating.
  9. Ladle the oats into a bowl and top with your favorite fixings. The cereal is a bit bland tasting on it's own, so you will definitely need some toppings.
  10. I love topping mine with fresh strawberries, raspberries, goji berries and peanut butter! I just take a big spoonful of peanut butter and mix it into the bowl of oats. The peanut butter gets all melted and blends in perfectly. SO GOOD! I also love them topped with blueberries, blackberries and honey! The toppings are endless, so feel free to add your favorite toppings!
  11. Store the leftovers in a sealed container in the fridge. The leftover quinoa oats will last for up to a week.
  12. To re-heat the leftovers, just put the quinoa oats in a sauce pan, over medium-low heat. The mixture will thicken as it sits in the fridge, so you’ll definitely want to add a bit of water or milk to thin it up as it's cooking. I usually add almond milk to my oats.
Recipe by Marin Mama Cooks at http://marinmamacooks.com/2015/06/easy-overnight-hot-quinoa-and-steel-cut-oats/