Made with steel-cut oats, quinoa, chia seeds, and coconut milk, this make-ahead breakfast is utterly creamy and wonderfully hearty. Inspired by Starbucks' recent menu item of the same name.
1cupsteel cut oats
2(14-ounce) cans lite coconut milk
3tablespoonshoneyor pure maple syrup) (+ more to taste if desired
2teaspoonsvanilla bean powderor 1 teaspoon pure vanilla extract
1/2cupsliced toasted almonds*
Add water to a large saucepan set over medium-low heat. Stir in the oats, quinoa, and salt. Cook on medium-low, uncovered, until the grains are just tender and the water has evaporated, 15-20 minutes.
Remove from heat. Stir in the coconut milk, chia seeds, honey or maple syrup, and vanilla. Taste and add additional sweetener if desired. Allow to cool, then pour into eight separate containers (about 1 cup per container). I like to use mason jars because they have lids + they're sturdy and portable. Seal and refrigerate (it should keep for 4-5 days).
At the time of serving, top with strawberries, almonds, and coconut chips. Eat directly out of the jar or pour into a bowl - your preference!
* To toast the almonds, heat the oven to 325 degrees Fahrenheit. Spread raw sliced almonds in a thin layer on a rimmed baking sheet. Bake, stirring once or twice, just until some pieces begin to turn lightly golden - about 5-6 minutes. Remove from oven and let cool.