Easy Overnight Hot Quinoa and Steel Cut Oats
Try this easy overnight hot quinoa and steel cut oats recipe
Try this easy overnight hot quinoa and steel cut oats recipe
- 1/2 cup steel cut oats - i use mccann's irish oats but you can also use gluten free oats
- 1/2 cup well rinsed quinoa – i like the brand from ancient as it’s pre-washed so you don’t have to rinse it
- 3 1/2 cups (28 ounces) filtered water – i recommend using fil but it’s not very appealing.
- 1/4 teaspoon fine sea or kosher salt
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Get out a medium saucepan, soup pan or Dutch oven and add in the 1/2 cup quinoa, 1/2 cup steel-cut oats and the 1/4 teaspoon sea salt. If you want to jazz up the flavor, you can always add 1/2 teaspoon of cinnamon.
- Pour in the 3 1/2 cups (28 ounces) water and give it a stir.
- 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.
- Turn off the heat, give it a quick stir, cover and then let it sit out overnight.
- 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.
- 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.
- 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.
- 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.
- Store the leftovers in a sealed container in the fridge. The leftover quinoa oats will last for up to a week.
- 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.
My Go-To Breakfast: Easy Overnight Quinoa and Steel-Cut Oats
As a busy working mom, finding time for a healthy and delicious breakfast is a constant challenge. Between early morning meetings and getting the kids ready for school, I need something quick, nutritious, and satisfying. That’s why I’ve fallen head over heels for this easy overnight quinoa and steel-cut oats recipe. It’s become a staple in my kitchen, a lifesaver on those hectic mornings. The best part? It requires minimal prep the night before, freeing up precious minutes in the morning.
The beauty of this recipe lies in its simplicity. Just combine quinoa, steel-cut oats, water, and a pinch of salt in a saucepan. Bring it to a boil, then let it sit overnight. The magic happens while you sleep—the grains absorb the water, creating a creamy, comforting breakfast. I often add a touch of cinnamon for a warm, comforting flavor. In the morning, a quick reheat on the stove is all it takes. The result? A hearty, healthy bowl of goodness that keeps me full and energized until lunchtime. The texture is perfect; not too mushy, not too dry – just right.
But the real fun starts with the toppings! This recipe is a blank canvas for culinary creativity. Some days, I crave the refreshing sweetness of fresh berries – strawberries, raspberries, blueberries, you name it. Other times, I go for a decadent twist with a spoonful of peanut butter, melting into the warm oats, creating a delightful nutty flavor. A drizzle of honey adds a touch of sweetness, while a sprinkle of nuts provides a satisfying crunch. The possibilities are endless! I even experimented with adding some chopped apples and a sprinkle of maple syrup for a fall-inspired breakfast treat.
This recipe has become more than just a breakfast; it’s a ritual. The act of preparing it the night before is a small act of self-care. It's a quiet moment in my busy day, a moment of intentionality before the chaos begins. Waking up to the comforting aroma of warm oats and the promise of a healthy and delicious breakfast is a wonderful way to start the day. This recipe isn't just about saving time; it's about creating a moment of peace and nourishing myself both physically and mentally. And that, my friends, is priceless.
Beyond the taste and convenience, I also appreciate the nutritional value of this breakfast. Quinoa and steel-cut oats are both packed with fiber, protein, and essential nutrients. This gives me sustained energy throughout the morning, avoiding the dreaded mid-morning energy slump. This makes it a perfect choice for those busy mornings, making sure I am starting my day with a meal that fuels my body and mind. The versatility also makes it adaptable to dietary needs; you can easily adjust the ingredients to accommodate gluten-free or vegan lifestyles.
This overnight quinoa and steel-cut oats recipe isn’t just a breakfast; it’s a testament to the power of simple, wholesome food to nourish the body and soul, especially in the whirlwind of daily life. So, give it a try. You might just find your new favorite breakfast too!
