Place the coconut milk and water in a medium sauce pan and bring to a boil over medium high heat.

Add the quinoa, steel cut oats, maple syrup and pinch of salt and stir well to combine. Reduce the heat to medium low and simmer for 25 minutes, stirring occasionally, until all of the liquid has been absorbed.

Add 1 teaspoon ground cinnamon to quinoa oatmeal during the cooking time.

Divide the oatmeal into bowls and top with blueberries.

Place the almond butter and coconut oil in a small bowl and microwave on high for 20 seconds or so until softened. Stir together until combined and drizzle over the blueberries.

Divide the oatmeal into bowls or meal prep jars and top with pineapple, papaya or mango, kiwi and coconut flakes.

Top the quinoa oatmeal with sliced banana, chocolate chips and chia seeds if using.

You may also mash the banana and stir it into the oatmeal.

Stir the vanilla extract into the oatmeal when it’s finished cooking.

Divide into bowls and top with raspberries and almonds.

Make the quinoa oatmeal in advance and store in an air tight container in the fridge, or divide the oatmeal into jars or containers large enough to hold 1/2 cup of the quinoa oatmeal and toppings.

Before serving, add about 1/4 – 1/3 cup more milk of your choice and microwave on high for 1 – 1 1/2 minutes.

Banana, tropical fruit and raspberries are best when added just before serving.