About the Recipe
This isn’t instant oatmeal that spikes your blood sugar and leaves you hungry. This version is slow-digesting, mineral-rich, and protein-balanced—the kind of breakfast that supports hormones, energy, gut health, and mood.
Ingredients
Ingredients
2 cups organic rolled oats
1 cup rinsed quinoa (white or tri-color)
4 cups filtered water
1 (8 oz) can full-fat coconut milk
2 Tbsp chia seeds
½ tsp sea salt
Recommended spices:
½ tsp ginger
¼ tsp cardamom
1½ tsp cinnamon
Preparation
Pressure Cooker / Instant Pot Instructions
Add to pot:
Oats, quinoa, water, coconut milk, chia, salt, and spices. Stir well.
Seal lid and set valve to Sealing.
Pressure Cook:
High Pressure – 5 minutes
Natural Release:
Let pressure release 12–15 minutes
Carefully vent remaining pressure
Stir & Rest:
Stir thoroughly
Let sit 5 minutes to thicken
Add After Cooking (important)
Choose 1–2 per serving:
Almond butter or cashew butter
Hemp hearts
Collagen peptides or clean protein powder
Splash of extra coconut or almond milk if needed
Grass fed butter or cream
Optional Toppings (per bowl)
Fresh or frozen berries
Sliced banana
Pumpkin seeds or walnuts
Granola
Raisins or dried cranberries
Drizzle of raw honey or maple syrup (optional)
Texture Adjustments
Too thick? Add warm water or milk ¼ cup at a time
Too thin? Let sit longer or add extra chia
Storage & Reheat
Keeps 4–5 days refrigerated
Reheat gently with added liquid
Great for family breakfasts or grab-and-go fuel