I made these to help my sister’s milk production. I will make these again and again because they’re a very, very yummy way to start the day. And Ian will eat them.

Recipe adapted from The Kitchn

Makes 8 servings

1 cup steel-cut oats

1 cup quinoa (rinsed in a strainer for one minute and drained)

2 tablespoons coconut oil, divided

2 cups unsweetened vanilla almond milk

1 cup water

1 tsp pumpkin pie spice or cinnamon

1/2 tsp salt

1/3 cup maple syrup

2 droppers full liquid vanilla stevia (I prefer Whole Foods 365 brand)

1 cup Greek yogurt

1 cup roasted mixed nuts, chopped

1 cup blueberries

In a medium saucepan, melt 1 tablespoon of oil, then add the oats and quinoa and cook until grains smell toasty. Add almond milk and water. Add salt and spices. Bring to a boil, then reduce heat to low, cover and let simmer for 20 minutes. Liquid should be absorbed. Take off heat, let rest for five minutes, then uncover and fluff with a fork. Turn mixture out onto a baking sheet and let cool for 30 minutes.

Whisk together the remaining tablespoon of coconut oil, maple syrup, stevia, and yogurt. Mix in chopped nuts.

Combine grains and yogurt mixture. Gently fold in blueberries. Serve room temperature or cold. Tastes even better the next day!