- 1 cup old-fashioned rolled oats
- 1/4 cup red quinoa, rinsed
- 3 1/2 cups water
- Pinch sea salt
- 2 (14-ounce) can coconut milk
- 2 tablespoons chia seeds
- 3 tablespoons honey or pure maple syrup + more to taste if desired
- 1 cup strawberries, sliced
- 1/2 cup sliced toasted almonds*
- 1/4 cup coconut chips
- Combine uncooked rolled / old-fashioned oats, milk / Greek yogurt and sweetener and spices if using.
- Scoop some of the oats into a bowl, mason jar or a resealable container.
- Slice or chop up some strawberries and layer over the oats.
- Spoon in the rest of the oats on top. Alternatively, you can just mix in the strawberries with the oats and just add everything into the jar or container all at once.
- Seal up the container and park it in the fridge overnight.
- The next morning, you can heat the glass jar up in the microwave for a hot breakfast or enjoy your overnight oats cold straight from the fridge. You can add more milk and any fun toppings of your choice.
- It should keep for 4-5 days.
To cook the quinoa or steel-cut oats:
- Add water to a large saucepan set over medium-low heat. Stir in the oats, quinoa, and salt. Cook on medium-low, uncovered, until the grains are just tender and the water has evaporated, 15-20 minutes.
- Remove from heat. Stir in the coconut milk, chia seeds, honey or maple syrup, and vanilla. Taste and add additional sweetener if desired. Allow to cool, then pour into eight separate containers (about 1 cup per container). I like to use mason jars because they have lids + they’re sturdy and portable.
I didn’t have quinoa or steel-cut oats this time, but I loved the texture in the Starbucks version (shaved coconut might be harder to acquire, or pricy). I didn’t have almonds or fresh fruit either, maybe when it’s in season… I used some cow’s whole milk, but will try coconut milk next, if I cook the oats and quinoa together.