In a small saucepan, combine quinoa, oats, and 1 cup of water. Bring to a slight boil. Once you have brought it to a boil, lower the temperature to low and cover for 20-30 minutes until water has been dissolved.

In the meantime, cook the toppings in a small pan. The measurements are dependent to your liking, and you can change the toppings around too. But the general idea is that you heat nuts, dried fruit, about a teaspoon or two of agave and about 1/4 cup of water over low heat. Stir often until most of the liquid has been dissolved and topping has become aromatic.

For cream cheese, mix about a tablespoon or two with a drizzle of agave.

Once quinoa and oats have been cooked, dish up and top with the nuts and dried fruit topping, cream cheese mixture, a sprinkling of coconut sugar, and almond milk.