Those that know me know that I'm not a breakfast person (except when I'm pregnant). I just can't seem to stomach anything breakfasty first thing in the morning. A cup of coffee is mandatory, nearly always followed by a green smoothie, and then I like to run on an empty stomach for a few hours. I am, however, quite passionate about making breakfast for my family. I take scrambled eggs and omelettes very seriously, and I believe weekends are for sprouted millet flour waffles and pancakes (yes, I heard how that sounded). My daughter loves a warm bowl of steel cut oats, often with the added texture of quinoa. This recipe for overnight oatmeal is incredibly simple. You can adjust as you like with spices and additions like cinnamon, brown sugar, honey, dried fruit and nuts. We also sprinkle chia seeds and sometimes stir in some ground flax for added fiber.
1/2 c quinoa, rinsed
1/2 c steel cut oats
4 c water
Bring quinoa and oats to a boil in a medium saucepan. Cover, turn off and remove from heat and let sit overnight.
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