I’m pooped, y’all. Last semester was brutal both in terms of school and also personally—I lost my maternal avó (grandmother) in October, which shook me to my core. It still knocks the wind out of me. She was a phenomenal woman, and I miss her every day.
Though the circumstances were devastating, getting home to the Bay and getting to spend quality time with my family mid-October was just what I needed.
And although quite tough, the past several months also brought a great deal of learning and growth, Saturdays filled with football and friend time, and a delicious food-filled weekend in New Orleans with my boyfriend.
Anywho. I’m back in the thick of things, meaning my final (!!!!) semester of grad school, which involves multiple 8:30am classes. What does this mean? This means that being prepared the night before is critical.
I started making this steel-cut oats/quinoa combo last winter (when I almost lost my hands and nose due to inclement weather…ugh). Let’s just say I’ve learned my wintry lessons. But real talk, this was by breakfast for months straight, and I never got sick of it! And now that I’m back on the oatmeal train for the season, I’m still not sick of it. It’s hearty, healthy, and super delicious.
This stuff is super easy, and one batch lasts me a full week. Talk about preparation. I mean…come on. The key to not getting sick of it probably lies in the fact that I mix up the toppings frequently (more on that below). So make some, load it up into a jar, and bring it to work or school to power through the first half of your day—you won’t regret it. Seriously. Could. Not. Be. Easier.
I hope to be better about sharing here (in fact, I actually have another recipe to share later this week to get those of you digging out of the wake of Jonas warmed up for dinner as well). Can’t make any promises with graduation less than 100 days away, but I will certainly try! Thanks for sticking around, regardless. 🙂
Overnight Steel-Cut Oats & Quinoa
- 1 c steel-cut oats
- 1/2 c quinoa (any color), rinsed
- 4 1/2 c water
- Pinch salt
- Step 1: Dump everything into a pot.
- Optional Step 0: Toast the oats over medium heat, stirring frequently, until they get a little golden and fragrant (5ish minutes). This adds a little depth of flavor (plus it smells great), but is also totally skippable since you’ll be adding tasty stuff in later anyhow. If toasting, dump everything else in after.
- Step 2: Bring to a boil, then turn heat to low, simmering for 3 minutes. DO NOT leave the pot—regardless of your best intentions and instincts, it will bubble over unless you really keep an eye on it.
- Step 3: Turn off the heat and stir one more time. Cover with a lid and allow to sit overnight (or 6ish hours).
- Step 4: When it’s done, give it a good stir and serve it up!
Recommendations for serving:
Here’s your math:
oats/quinoa + nut butter + fruit + spices = breakfast comfort in a bowl
- Nut/seed butter: Almond butter or other nut/seed butter for extra protein and creaminess
- Fruit (fresh or frozen)—bananas, berries, apples (I recommend half diced, half grated for great texture and flavor mix), cranberry sauce, pumpkin butter, roasted beets (don’t knock fuchsia oatmeal ’til you’ve tried it), etc—whatever you have already!
- Spices: Cinnamon, five-spice, and cardamom are my go-tos
- Sweetener: Maple syrup or honey to sweeten (as desired)
For real. Make this and then pat yourself on the back every day for the rest of the week because, at the very least, you started your day prepared to enjoy your first meal. 🙂