My Instagram followers already know I spent the weekend in my old stomping grounds in D.C. (Quite literally—the friend I stayed with happens to live directly around the corner from my old apartment.) Instagrammers also know that on Saturday, my friend treated me to one of the most delicious homemade breakfasts I’ve had in a long time: hot oat and quinoa cereal, adapted from this recipe in an old Bon Appetit magazine.
There are a lot of things I liked about this particular recipe. Like, for example, that you do most of the cooking the night before, which saves a lot of time in the morning. If you’re really smart, like my friend, you can double it and make a week’s worth of the stuff on Sunday night, for seven days of no-brainer breakfasts that take less than five minutes to throw together. (Just keep the cereal in the fridge and reheat just what you need each day.) I also liked that the flavor options are almost endless: You can throw in some nuts or seeds, add fresh or frozen fruit, mix in a dash of pumpkin pie spice and a tablespoon or two of pumpkin puree (yummm), or use barley instead of quinoa for a heartier texture. Once you get the basic recipe down, you can customize it according to your every culinary whim.
You can get most of the ingredients in the bulk bins at Whole Foods or pretty much any other grocery store. Dried fruit can get pricey, so just go for what’s on sale or in season in the fresh produce section.
Then all you have to do is heat and enjoy your 180-calorie breakfast, my friends. Check out the recipe here.