The night before, cover 1/4 cup rolled oats (I'm using gluten free ones) and 1/4 cup flaked quinoa in coconut water (we choose @naturalrawc ). In the morning, transfer to a saucepan with 1/3 tsp ground cinnamon, a good punch of nutmeg, 1/4 tsp vanilla of choice (I used seeds), and 1/4 cup coconut cream.
Cook on low heat, stirring constantly, for about 3-4 minutes, or until you reached your desired consistently. If needed, add more coconut water th
Serve in a bowl, add some raw chocolate and berries, and you're done