Steel Cut Oats with Quinoa and Cranberries (or Blueberries, or Bananas, or Raisins...)

I've always thought oatmeal was pretty good, but when I first tried steel cut oats I was in love. And with VitaClay, it tastes even better with this amazing texture that I haven't achieved in any other cooking medium.

I don't have to worry about it burning or sticking, and I don't have to babysit a pan on the stove for an hour while it cooks.I can actually program VitaClay to cook it for me while I'm sleeping.

So I've posted recipes for steel cut oats before, but this recipe that incorporates quinoa is really remarkable. It enhances the nutritional and taste profiles, giving breakfast just a little kick that it didn't have before.

If you pre-program the VitaClay to cook your oats-n-quinoa in the morning, you get the added benefit of soaking your grains overnight before they cook. Even better! There's lots of ways to throw a spin on this dish, so get cooking and let us know which one is your favorite!

***Please do not use this recipe with our stock pot cookers, any recipe that uses steel-cut oats should only be used with our multi-cooker or 2-in-1 units. Again, it is not advised to use stock pots for cooking oatmeal. If you still plan on cooking oats in our stock pot (not recommended), much more liquid is needed: about 8 cups for every 1 cup of oats. Quick-cooking or rolled oats should not be used with any of our cookers, period.

Ingredients:

• 1 c steel cut oats
• ¼ c quinoa (rinsed)
• 1 T chia seeds
• 6 cups milk, almond milk or coconut milk
• dash of vanilla extract/paste or a few vanilla seeds
• ¼ c dried cranberries, blueberries, cherries or other fruit (fresh or freeze-dried can also work)

Directions:

1. Add all ingredients into the VitaClay pot
2. Set the timer for the time you'd like it to start cooking (about an hour before you want to eat)
3. cook on "soup" setting for 1 hour.
4. Top it with bananas, nuts, maple syrup... the possibilities are endless!