Overnight Quinoa and Oats

My good friend, Tara, met me for coffee in Grand Central this morning so I could wish her a proper Happy Birthday and hug her before the day got away from us. She is off to Vermont this weekend so her birthday dinner will have to wait until next week. Last night I thought, what better way to say happy birthday then with a healthy, homemade breakfast? I came across this delicious recipe from Bon Appétit and decided it was exactly what I was looking for: a wholesome, colorfully textured start to a busy morning.  We shared the cereal bowl with our coffee (me) and latte (her) at Pepe Rosso and spent twenty rich minutes catching up on the topics that matter most in our lives: love and family.  I feel lucky to have Tara in my life as she is consistently supportive, resilient, comical, and soulful, not to mention an incredibly dedicated and talented producer and one helluva point guard!  We connected over the years through our love for family, passion for creativity, belief in the powerful feminine, interpretations of personal events, athletic accomplishments, silly skits, vast disappointments, and our dreams for the future. Touching on the quotes I shared recently by Victor Frankl and Joseph Campbell, I like to think of my friendships as yet another place to find meaning, inspiration and a zest for life, both of which serve as the basis of the treasured connection I share with Tara. See below for the delicious recipe and my favorite portrait of her, taken this fall. untitled-17

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darn puppy stuck her head into my hurried photo shoot this morning! It was too cute not to post.

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I made an extra container for my friend, Rita at work 🙂

tara (1 of 1)Adapted from Bon Appétit

INGREDIENTS
1/2 cup dried fruit (I used cranberries, but apricots or goji berries would be good too)
1/2 cup steel-cut oats (not quick oats)
1/2 cup well-rinsed quinoa
1/4 cup raisins
1 teaspoon kosher salt
1/2 teaspoons ground cinnamon
1/4 teaspoons ground cardamom (I didn’t have this so I added extra cinnamon and a dash of pumpkin spice)
4 cups water

DIRECTIONS
Add ingredients to a medium saucepan and bring to a boil. Cover and let sit off heat overnight. Before serving in the morning, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water or almond milk if needed, until warmed through, 5-8 minutes. Serve as desired with toppings.

Toppings I used: splash of almond milk, pepitas (pumpkin seeds), crushed walnuts, sliced almonds, almond butter, frozen blueberries (thawed in microwave for 35 seconds), dash of honey.  Get creative!

4 comments

  1. Rita

    your friend, Rita, is soooo grateful! So delicious and felt so healthy. Thank you, Jenna!!! & I’m so glad I have the recipe for this too 🙂

  2. Pingback: Mocha Coconut Oats | Silk & Tofu

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