Add water to a large saucepan set over medium-low heat. Stir in the steel cut oats, red quinoa, and sea salt. Cook on medium-low, uncovered, until the grains are just tender and the water has evaporated, about 15 to 20 minutes.
Remove from heat. Stir in the lite coconut milk, chia seeds, honey or maple syrup, and vanilla. Taste and add additional sweetener if desired. Allow to cool.
Pour into eight separate containers (about 1 cup per container). I like to use mason jars because they have lids and they’re sturdy and portable. Seal and refrigerate (it should keep for 4 to 5 days).
At the time of serving, top with strawberries, sliced toasted almonds, and coconut chips. Eat directly out of the jar or pour into a bowl – your preference!
