In a pot, toast ½ cup red quinoa with a teaspoon of olive oil over medium heat until fragrant (2–3 minutes). Add enough coconut almond milk to cover the quinoa and bring it to a gentle boil. Stir constantly until the milk is absorbed. Add more milk (about an inch above the quinoa), reduce to a simmer, cover, and cook for 20 minutes, stirring occasionally. Once cooked, stir in 1–2 tsp cream of coconut.

Prepare ½ cup steel-cut oats as you would traditional oatmeal, using coconut milk instead of water. Once soft, stir in another 1 tsp cream of coconut and a pinch of cinnamon.

In a bowl, mix 1 tbsp chia seeds with a few tablespoons of coconut milk. Let it soak and thicken for about 10–15 minutes.

In a large bowl, mix together: 1 part oats, 1 part quinoa, 2 parts soaked chia, mashed banana, honey or maple syrup (to taste). Stir thoroughly and transfer to a jar or container. Refrigerate overnight for the flavors to meld.

In a serving bowl, mix: 2 parts vanilla Greek yogurt, 1 part chia-oatmeal-quinoa base. Stir well and let sit for a few minutes to thicken.

Add fresh banana slices, strawberries, blueberries, raspberries, a sprinkle of granola, unsoaked chia seeds, a scoop of yogurt, and a drizzle of honey.