I think overnight oats was a thing a few years ago? I have no idea for sure. I don’t think oatmeal really goes out of fashion. Have you seen the Quaker Oats man? But these have the addition of quinoa! Extra protein-y and fiber-y!
These whip up in about 15 minutes, or 10 if you soak them overnight. And it is not necessary to soak them overnight. It shaves off five minutes on the cook time and allows your body to absorb the nutrients more efficiently, but whether you do this does not change that they are delicious and nutritious!
I swiped this recipe from Alton Brown in his fourth cookbook, which I picked up at the library last weekend. Now I have already explained how my breakfast must be balanced in flavors because I am a breakfast snoot. This recipe has salt in it which is probably not the typical flavor you’d expect in oatmeal but it is so, so, so good. Salt is a flavor enhancer! It brings out the best of everything else in the food. It’s like the friend that compliments everything you’re wearing.
I like to top my oatmeal with peanut butter (or Nutella), bananas, berries, butter, and brown sugar. I’ll also add a dusting of nutmeg! Sweet, salty, tart! My coconut latte provides more sweet and bitter and the medium-boiled “fudgy” egg provides the savory. Perfect!
Overnight Quinoa and Oats
Ingredients
- 1 cup Rolled oats
- 1/3 cup Quinoa
- 1/4 tsp Kosher salt
- 2 cups Water
- 1/4 cup Sweetened vanilla coconut milk
- 3 tbsp Packed brown sugar
- 1 tbsp Unsalted butter
- Berries and sliced bananas for topping
- 1 tbsp Peanut butter for topping
Instructions
- Soak oats and quinoa in water with salt in a small pot. Place in refrigerator overnight.
- In the morning, add the coconut milk and cook on medium heat for ten minutes, stirring occasionally. Oats will thicken.
- Divide between two bowls and top with butter, sugar, fruit, and other toppings. Enjoy!