Slow Cooker Breakfast Quinoa

I am not always a lover of quinoa, but in an effort to up my protein in the morning I decided to try cooking it for breakfast.  As part of my efforts to add healthy fats to my diet overall, I decided to cook it in coconut milk.  And then because I don’t want to get up early to cook breakfast, I decided to cook it in my slow cooker.  And what I got was delicious!  Especially when I added fresh blueberries!  I made this on Monday night, and reheated it the rest of the week.  It was so good, even reheated.

Breakfast Quinoa

Slow Cooker Breakfast Quinoa

1 cup quinoa (rinsed, if it is not pre-rinsed)
1 can coconut milk (I used full-fat – found in the Asian food section)
2 tbsp raw sugar (or brown sugar)
2 tbsp maple syrup
1 tsp cinnamon
3/4 tsp vanilla
1/4 tsp salt
fresh blueberries
butter or coconut oil

Lightly grease crockpot with butter or coconut oil. Add all remaining ingredients, except blueberries.  Stir.  Cook overnight on low for 7-9 hours.  Serve with blueberries.

I cooked this in a small 2 quart crockpot. If you do not have one that small, I would recommend using a bowl inside of the crockpot with water to create a water bath (read how this is done at Mommy’s Kitchen)

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11 thoughts on “Slow Cooker Breakfast Quinoa

      • I love the cute little size! And only $10! I tried making this quinoa with 5 ounces water and the other 8.5 ounces of cow milk. I cooked it on low 7-8 hours and it BURNED really bad. It tasted awful from burning. Next time I’m going to try it like I make oatmeal, I’ll start with boiling water, then leave it on WARM overnight. I had read that this little crock can get pretty hot.

        I also cooked BBQ chicken in my crock, it worked great! My big crock is too big for just about everything. I wish I could use it for steel cut oats, but we just went gluten free.

  1. Pingback: Maximize Your Slow Cooker & (Maybe) Never Cook Again! | A Bowl Full of Lemons

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