Overnight Toasted Oat And Quinoa Bowl

• 1/2 cup thick rolled whole grain oats, I used Bob's Red Mill (gluten free if desired)
• 1/4 cup quinoa
• 1 3/4 cups almond milk
• 1/2 ripe banana, sliced (unless you have an apple banana, in which case use the whole thing)
• 1 whole dried date, pitted, chopped
• 1/4 teaspoon cinnamon
• pinch of ground ginger
• pinch of ground cardamom
• pinch of salt
• 1 tablespoon chia seeds
• 1/2 cup frozen blueberries (or other fruit of choice)

1. DO THE NIGHT BEFORE: In a dry skillet, toast oats and quinoa over medium heat until fragrant and golden. Stir to prevent burning. Quinoa will start to pop.
2. Add toasted grains to an assembled blender jar (with blade attached at bottom). Add all of the remaining ingredients except the blueberries. Place blender lid on blender jar and refrigerate overnight.
3. IN THE MORNING: Place blender jar on base and puree mixture for 10 second intervals until combined. Add contents of blender to a small pot, add blueberries and heat until mixture bubbles. Divide into bowls and serve. Alternatively, divide blender contents into 4 microwaveable bowls, add blueberries to each bowl and nuke each bowl for 1 minute and 20 seconds. I used the microwave and was pleased with the results. Quick and delicious!

grain oats, quinoa, almond milk, banana, cinnamon, ground ginger, ground cardamom, salt, chia seeds, frozen blueberries

Taken from food52.com/recipes/27280-overnight-toasted-oat-and-quinoa-bowl (may not work)