One of the several (!) cookbooks I get is Bon Appetit.  This month's edition had a recipe for a hot porridge that acted kind of like slow cooker oatmeal (i.e., let it sit overnight and it's pretty much ready in the morning).  Since I was subbing for my old job and had to leave early in the morning for a 40 minute commute, I thought it might be fun to have something hot.  Here is the recipe:

Hot Oat & Quinoa Cereal 

If you think quinoa is only good for savory salads and pilafs, you're missing out. Pair it with steel-cut oats to amplify its hearty flavor. A little maple syrup brings out its sweet side.

4 servings

Recipe by Carla Lalli

Photograph by Christina Holmes

February 2013

• Bring 1/2 cup dried fruit (such as goji berries, cranberries, or barberries), 1/2 cup steel-cut oats, 1/2 cup well-rinsed quinoa, 1/4 cup raisins, 1 teaspoon kosher salt, 1/2 teaspoons ground cinnamon, 1/4 teaspoons ground cardamom, and 4 cups water to a boil in a medium saucepan. Cover and let sit off heat overnight. (Alternatively, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20-25 minutes.)
• Before serving, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5-8 minutes. Serve with milk, maple syrup, toasted shelled pumpkin seeds (pepitas), and toasted walnuts.

Customize it

The ratio of grains to water is the only part that's not ripe for riffs.

• Fruits

  Swap in chopped dried apricots for the dried fruit, or top with grated apple in fall, fresh peaches in summer.

• Grains

  Instead of quinoa, use semi-pearled barley for a chunkier texture.

• Nuts and Seeds

  Crunch is a must. Try sliced almonds or hemp seeds.

Read More http://www.bonappetit.com/recipes/2013/02/hot-oat-and-quinoa-cereal#ixzz2LVonPe8A

     Alas, the results were far from stellar.  I think part of it is my fault (I was lazy the night before and didn't rinse the quinoa), but the porridge just had a kind of bitter uncooked quinoa kind of taste.  I ate it for a couple of breakfasts in a row and then just threw the whole thing out.  I would definitely try the recipe again (this time with rinsed quinoa), but, so far, I definitely like my slow cooker oatmeal way better.  Now, if only I could find my slow cooker...