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

February 12, 2017

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.

Plus 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. What?! It's just ready when I get up in the morning.

When did I inherit a fortune and hire a personal chef to cook my meals 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!

Ingredients for Steel CutOats with Quinoa in Clay:

  • 1 c steel cut oats
  • ¼ c quinoa (rinsed)
  • 1 T chia seeds
  • 3 c 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 orfreeze-dried can also work)

Directions for Steel CutOats with Quinoa in Clay:

  1. Add all ingredients into the VitaClay pot
  2. Set the timer for the time you'd like it to start cooing (about an hour before you want to eat)
  3. Set to cook for 1 hour
  4. Go to sleep and wake up to amazing oatmeal!
  5. Top it with bananas, nuts, maple syrup... the possibilities are endless!

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