Back when Matt and I were in college, and still just friends, we hatched this plan to take a trip to Costa Rica and volunteer to work with sea turtles. At first, it was pretty half-baked, something we thought would be fun for two friends to do, but never really imagined we would go.
Fast forward six months later, we’d fallen for each other and were on a plane headed for Costa Rica for 5 weeks.
Well…the trip didn’t go quite as planned, we ended up just doing the volunteer work for a week and then traveled for the rest of the time, but it was an amazing experience. Since we were in college, we were traveling on a budget – riding buses with locals, staying in hostels, but when we were there, we had no plan and no agenda. We just went where we thought sounded fun and stayed until we we were ready to move on. It was pretty spectacular.
Travel has always been a big part of our relationship. We love to explore and see new places, and try to make a point to take a big trip once a year. The last two trips we’ve done have been to Europe, and while we absolutely adore spending time over there, we wanted something a little different for this year’s trip.
It’s also a big year for us. We’re celebrating 5 years together!
So we thought it was fitting to head back down to where it all started – in Costa Rica.
It’s funny because we’ll actually be there just about the same exact time that we were there 5 years ago, but this time we’ll be visiting a different part of the country. We’re headed for the beach on the Pacific side of the country and plan to just hang out, relax, maybe try some surfing and eat lots and lots and LOTS of tropical fruit.
Which brings me to today’s new recipe. In anticipation of our trip, which is still two months away but pretty much all I think about, I’m sneaking in the tropical goodies wherever possible. Tropical fruit works exceptionally well for breakfast – you can toss it into smoothies, make them into muffins, just have a big bowl by itself or use it for a topping on cereal like I did here.
And this cereal you guys… creamy coconut steel cut oats with quinoa, mango and coconut flakes. Oh my gosh is it GOOD.
If you’ve never made steel cut oats before, then you have to get on the bandwagon. You already know I’m a big fan of thick, creamy oatmeals, but I rarely make them with steel cut oats. Well that is about to change because steel cut oats are most certainly the creamiest of them all.
For many of you who are celiac or severely allergic to gluten, I have some good news: Bob’s Red Mill makes a CERTIFIED gluten-free version of steel cut oats! That’s right, you can enjoy a bowl of this creamy, dreamy tropical delight and not have to worry about getting sick or cross contamination. You should also check out their entire line of gluten-free oat products – everything from quick cooking (which is great for a fast breakfast), to thick rolled (which I love for granola), to steel cut (my newest obsession) and Scottish. It’s pretty awesome!
This breakfast takes only a few simple ingredients: coconut milk, water, maple syrup, coconut flakes, mango, quinoa and of course, Bob’s Red Mill Steel Cut Oats.
You start with the coconut milk, water, oats and quinoa on the stove. Bringing the mixture to a boil then letting it simmer. And simmer. And simmer. It does take about 20 minutes, which might seem like a long time for oatmeal, but it’s well worth the wait, I promise! And then you stir in your sweetener, pour it into your bowls and top it with some fresh mango and coconut flakes.
When you sit down to breakfast, I hope you’re transported to a Caribbean Island (or Costa Rica) like I was. It’s really the perfect way to start your day – it will leave you smiling and dreaming for the rest of the day!
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Creamy Coconut Steel Cut Oats + Quinoa with Mango
And this cereal you guys... creamy coconut steel cut oats with quinoa, mango and coconut flakes. Oh my gosh is it GOOD.
- 1/2 cup Bob's Red Mill Steel Cut Oats
- 1/2 cup quinoa
- 2 cups coconut milk
- 2 cups water or more coconut milk
- 1/4 cup maple syrup + more for topping
- 1 mango diced
- 1/4 cup coconut flakes
- Add steel cut oats, quinoa, milk and water into a small saucepan. Bring to a boil then reduce to simmer and let cook for 18 - 20 minutes until thick and creamy.
- Stir in the maple syrup and transfer to bowls.
- Top with mango and flaked coconut (and a drizzle of maple syrup if you'd like) and enjoy immediately.
If you make this recipe, make sure to snap a pic and share it on Instagram using #SIMPLYQUINOA – I want to see your own quinoa creations!
This is post was sponsored by the wonderful folks at Bob's Red Mill, meaning I was compensated for the post. My opinions are 100% of my own and I want to thank you for also supporting the companies that I work with! Learn more about Bob's Red Mill on Twitter, Instagram, Pinterest, and Facebook.